Slow Cooker Chicken Cassoulet

By Tonya_Speed

NUTRITION per serving: 241 Calories; 6g Fat; 24g Protein; 23g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol; 766mg Sodium. Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 Fat. Points: 5

Ingredients

• 1 (15-oz.) can white beans OR black-eyed peas, drained and rinsed, divided
• 1 pound boneless skinless chicken breast meat
• Salt and pepper, to taste
• 1 2/3 cups chicken stock
• 2 tablespoons olive oil
• 3 large carrots, cut into chunks
• 1 medium onion, cut into chunks
• 4 cloves garlic, pressed
• 1/4 cup sliced sun-dried tomatoes, not packed in oil
• 2 teaspoons dried parsley
• 2 teaspoons dried thyme
• 2 teaspoons dried basil

Details

Servings 6

Preparation

Step 1

Place half of the beans in a slow cooker; top with chicken. Season with salt and pepper and add chicken stock. Heat the oil in a small skillet over medium-high heat; saute vegetables and spices until tender. Add to slow cooker and top with remaining beans. Cover and cook on LOW for 4 to 6 hours or until chicken is cooked through.

SERVING SUGGESTION: Serve a big salad on the side. Add some whole grain rolls and butter.
VEGETARIAN: Use non-breaded faux chicken patties and use vegetable stock.
KOSHER: No changes necessary