Crock Pot Easy Cassoulet Recipe Chicken Recipe For Lasagna

EASY AND DELICIOUS SLOW COOKER CASSOULET

Steps:

• Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
• Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
• Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.

CROCK POT EASY CASSOULET

Steps:

• Rinse chicken; pat dry.
• Cut chicken into 1-inch pieces.
• Place carrots, sweet pepper, onion, garlic, beans, undrained tomatoes, chicken, and sausage in a 3 1/2, 4, or 5-quart crock pot.
• Combine chicken broth, wine or chicken broth, parsley, thyme, red pepper, and bay leaf in a bowl.
• Add to crockery cooker.
• Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
• Discard bay leaf.

CHICKEN CASSOULET SOUP

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain., Transfer to a 4- or 5-qt. slow cooker. Add the water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, thyme, fennel and if desired, lavender. Cover and cook on low for 6-8 hours or until heated through., Divide among bowls; sprinkle with bacon. If desired, top with additional fresh thyme.

SLOW COOKER CASSOULET WITH CRUMB TOPPING

Steps:

• Preheat oven to 350°. Place bread crumbs in a 15x10x1-in. baking pan. Bake, uncovered until crumbs are lightly browned, stirring occasionally, about 8-12 minutes. Set aside., Combine the remaining ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, about 7 hours. Remove and discard thyme sprigs and bay leaf. Stir in 3/4 cup bread crumbs. Top individual servings with remaining bread crumbs. If desired, sprinkle with chopped parsley.

CROCK POT CHICKEN AND SAUSAGE CASSOULET

Steps:

• Combine the beans, tomato juice, carrots, celery, garlic, bay leaves, and spices.
• Cut the sausages in half lengthwise and slice, stir into beans.
• Place the frozen chicken thighs on top of the bean mixture.
• Cover; cook on low-heat for 8 to 10 hours.
• Remove bay leaves, stir, adjust seasonings as desired and serve.

SLOW-COOKER CASSOULET

Steps:

• Combine beans, crushed garlic, onion, carrots, tomatoes, thyme, bay leaves and meats in a slow cooker, and turn heat to high. (If you like, brown sausage and duck legs in a skillet before adding.) Add stock or water to cover by 2 inches. Cover and cook until beans and meats are tender, 5 to 6 hours on high heat, 7 hours or more on low.
• When done, add salt and pepper to taste, along with minced garlic. If you like, remove cassoulet from slow cooker, and place in a deep casserole; cover with bread crumbs and roast at 400 degrees until bread crumbs brown, about 15 minutes. Garnish and serve.