SLOW COOKER CASSOULET

SLOW COOKER CASSOULET


2 lbs. skinless, boneless chicken breast halves cut into chunks
1 onion, quartered, and thinly sliced
2 large cloves garlic, minced
¼ cup chopped fresh garlic
½ tsp. salt
12/4 tsp. black pepper
2 (15-oz.) cans cannelini beans, drained and rinsed
1 lb. turkey kielbasa, cut into ½-inch sliced
1/3 cup dry white wine


Place the chicken into the bottom of a slow cooker. Stir together the onion, garlic, parsley, salt, pepper, cannelini beans, and turkey kielbasa in a large bowl. Pour the mixture over the chicken in the slow cooker, and pour the wine over all the ingredients. Cover, and set the cooker to LOW, and cook until the chicken is very tender and the cassoulet is thickened, 5 to 6 hours.

Yield: 6 servings.