Slow Cooker Chicken and Sausage Cassoulet

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 As I mentioned last week, I intend to give my slow cooker to use every week. While this dish would no doubt be considered wintry, it is too wonderful to just enjoy during the cold months. There is a good bit of shopping ahead of time, but I tend to do my shopping the night before so that all I have to do is mix and dump. The aroma in the house while it was cooking was superb, and it made for a wonderful meal. I made rice, but you honestly wouldn’t have to. Serve it with a crusty roll, and your cooking is done in the morning so that you can relax and get on with things the rest of the day.

Slow Cooker Chicken and Sausage Cassoulet

Adapted from Food.com

1 15-oz. can cannellini beans, undrained

½ c. Bloody Mary mix

2 medium carrots, sliced into ½”-thick slices

2 celery ribs, cut into ½”-thick slices

1 3-oz. pkg. Melissa’s shallots, chopped

2 garlic cloves, minced

2 bay leaves

1 t. dried basil

1 t. dried oregano

2 - 3 frozen boneless skinless chicken thighs

8 oz. smoked beef sausage

Salt and pepper to taste

 Combine the beans, Bloody Mary mix, carrots, celery, garlic, bay leaves, and dried herbs.

 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.