Slow Cooker Cassoulet
3 chicken leg quarters
1 onion, quartered and thinly sliced
2 large cloves garlic, minced
2 Tablespoons parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (15 ounce) cans white beans, drained and rinsed
(I used a can of pinto beans and a can of northern beans)
4 hot sausage, cook and cut into 1/2-inch slices
1/2 cup white cooking wine
Place the chicken into the bottom of a slow cooker. Stir together the onion, garlic, parsley, salt, pepper, cannellini beans, and sausage in a large bowl. Pour the mixture over the chicken in the slow cooker, and pour the wine over all the ingredients. Cover, set the cooker to Low, and cook until the chicken is very tender and the cassoulet is thickened, 5 to 6 hours.
As the chicken was still a bit frozen when I put this together I cooked on high setting for the last hour.
The original recipe can be found here. Slow Cooker Cassoulet - All Recipes
As I used what I had on hand my ingredients are a bit different but this is very, very tasty. This is going in my keeper recipe file!
mmmm mmmm good!