Crock Pot Cassoulet

• 2 lbs boneless skinless chicken thighs
• 1 small onion, chopped
• 4 garlic cloves, chopped
• 4 cups chicken stock
• 2 (15 ounce) cans cannellini beans, rinsed & drained
• 2 (15 ounce) cans pink beans, rinsed & drained
• 1 12 cups dry white wine
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 lb mild Italian sausage

1. Place all ingredients except sausage in slow cooker.
2. Mix well.
3. Cook on High for 6 hours.
4. Just before serving, brown sausage in a skillet, drain & add to cassoulet.
5. Serve in shallow bowls with crusty french bread.
6. Enjoy!

chicken thighs, onion, garlic, chicken stock, cannellini beans, pink beans, white wine, thyme, rosemary, italian sausage

Taken from www.food.com/recipe/crock-pot-cassoulet-450527 (may not work)