Slow Cooker Chicken Cassoulet

Slow Cooker Chicken Cassoulet is a clean eating recipe that is perfect for a slow cooker. Cassoulet is a traditional French dish that is more like a stew. Basic ingredients include beans and meat that require a long, slow cooking time.

1 15 oz. can navy, pinto or black eyed peas, rinsed and drained

4 boneless skinless chicken breasts or 1 small skinless boneless turkey breast, cut into 4 large pieces

sea salt & fresh ground black pepper

2 Tbsp. extra virgin olive oil

1 2/3 cups low sodium chicken stock 

1 medium onion, peeled and chopped

4 celery stalks, trimmed and chopped

4 cloves garlic passed through a garlic press

1/4 cup sun-dried tomatoes, not packed in oil

3 large carrots, peeled and cut into chunks

1/4 cup fresh basil, chopped fine

1 tsp. thyme

2 Tbsp. fresh minced parsley

Spread half of the beans in the bottom of a slow cooker.

Season poultry with pepper and sea salt. Heat olive oil over medium heat in a skillet. Brown poultry on both sides in the skillet for about 5 minutes each side. Place the browned chicken on top of the beans in the slow cooker. Top with remaining beans and chicken stock. Use water if you don’t have chicken stock.

Saute the onions, celery, garlic, sun-dried tomatoes, carrots and herbs using the same skillet. Spread this mixture over the ingredients in the slow cooker. Cover and cook on low for 8-10 hours.

Serve with a Ezekiel Bread if desired.

Makes 6 servings

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