Crock Pot Cassoulet

• 1 (2 1/2-3 1/2 lb) broiler-fryer chickens, cut up
• 1 small leek, thinly sliced
• 1 garlic clove, crushed
• 3 tablespoons chopped fresh parsley
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 (15 ounce) cans white kidney beans, drained
• 12 lb smoked sausage, cut in 1/2 inch slices
• 14 cup dry white wine

1. In crock pot, combine chicken, leek, garlic, parsley, salt and pepper.
2. Top with beans and sausage.
3. Add wine.
4. Cover.
5. Cook LOW 5-6 hours or until chicken is tender.

garlic, parsley, salt, pepper, white kidney beans, sausage, white wine

Taken from www.food.com/recipe/crock-pot-cassoulet-149955 (may not work)