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Crock Pot Chicken Cassoulette

August 16, 2009 | By admin In crock pot chicken and shrimp |

I know that beans take extra time to prepare before going into the crockpot, but it’s worth it. This might be a weekend meal because you need extra prep time. But I love crock pot beans and so does my family.

Crock Pot Chicken Cassoulette

1 pound dry navy beans, rinsed

4 cups water

4 breast halves, skinned, boned, cut in 1″ pieces

8 ounces cooked ham, cut in 1″ pieces (optional)

3 large carrots, sliced

1 cup chopped onion

1 stalk celery, sliced

1/4 cup firmly packed brown sugar

1/2 teaspoon salt

1/4 teaspoon dry mustard

1/4 teaspoon pepper

1 8 ounce can tomato sauce

2 tablespoons molasses

Soak beans overnight in 4 cups water. Cover and simmer beans over low heat for about 1 1/2 hours, until tender. Add water as needed. Transfer to crockpot. Add remaining ingredients; mix well. Cover and cook on LOW for 7 to 9 hours, until vegetables are tender. Serve with biscuits or cornbread.

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