Crock Pot Easy Cassoulet

• 8 ounces boneless skinless chicken thighs
• 2 medium carrots, cut into 1/2 inch pieces
• 1 medium sweet red peppers or 1 medium green sweet pepper, cut into 1/2 inch pieces
• 1 cup chopped onion
• 3 garlic cloves, minced
• 30 ounces white kidney beans or 30 ounces great northern beans, rinsed and drained
• 14 1/2 ounces Italian-style stewed tomatoes
• 8 ounces fully cooked smoked turkey sausage, halved lengthwise and cut into 1/2 inch slices
• 1 1/2 cups chicken broth
• 1/2 cup dry white wine or 1/2 cup chicken broth
• 1 tablespoon snipped fresh parsley
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon ground red pepper
• 1 bay leaf

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

chicken thighs, carrots, sweet red peppers, onion, garlic, white kidney beans, italianstyle stewed, turkey sausage, chicken broth, white wine, parsley, thyme, ground red pepper, bay leaf

Taken from www.food.com/recipe/crock-pot-easy-cassoulet-47647 (may not work)