Chicken Cassoulet

• navy beans cup dry
• 1 pound chicken pieces with skin removed
• 1 cup reduced sodium tomato juice
• 1 cup chopped celery
• 1 cup sliced carrots
• 1 cup chopped onion
• 1 garlic clove minced
• 1 bay leaf
• 1 teaspoon beef bouillon granules instant
• 1 teaspoon dried basil crushed
• 1 teaspoon dried oregano crushed
• 1 teaspoon dried sage crushed
• 1 teaspoon paprika

1. Rinse beans. In medium saucepan, mix beans and 2 cups water. Bring to boiling. Boil uncovered for 10 minutes Drain. Add 2 cups more water. Return to boiling. Reduce heat, cover, simmer about 1 1/2 hours until beans are tender. Drain. Cover and chill.
2. In electric slow cooker, combine beans, chicken pieces, tomato juice, celery, carrots, onion, garlic, bay leaf, bouillon, basil, oregano, sage and paprika. Cover. Cook on LOW heat 8 to 10 hours. Remove and discard bay leaf.

navy beans, chicken, tomato juice, celery, carrots, onion, garlic, bay leaf, beef bouillon granules, oregano, paprika

Taken from www.yummly.com/recipe/Chicken-Cassoulet-1652762 (may not work)