So I feel obligated to share with you lovely readers, once again, the somewhat humble recipe that has certainly become a favorite cold-weather comfort meal for the Hansens. Enjoy!
Slow Cooker Chicken Cassoulet
Recipe adapted from Clean Eating
1 (15 oz) can navy beans, pinto beans or black-eyed peas, rinsed and well drained
4 boneless, skinless chicken breasts
sea salt and freshly ground pepper
2 Tbsp. olive oil
1 2/3 cups low-sodium chicken broth
1 medium onion, peeled and chopped
4 celery stalks, trimmed and chopped
4 garlic cloves passed trough 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
1 T. thyme
2 Tbsp. fresh minced parsley
And just a side note, fresh herbs can be substituted for dried herbs, just make sure to use a bit less since they are more concentrated.
1. Spread half the beans in the bottom of the slow cooker.
2. Season chicken with pepper and sea salt. Heat oil over medium heat in a skillet. Brown the chicken on both sides (about 2-3 minutes each side). Place the browned chicken on top of the beans in the slow cooker. Top with remaining beans and chicken broth.
3. Saute the onion, celery, sun-dried tomatoes, carrots, garlic and herbs using the same skillet. Spread this mixture over the chicken. Cover and put on low heat for several hours.
**My special tip is to shred the chicken before serving to make this more like a stew. Trust me on this one!
