Chicken And Sausage Cassoulet Recipe

• 1 (15 ounce.) can navy beans
• 1 c. tomato juice
• 2 med. carrots, cut into 1/2" pcs (1 c.)
• 1 stalk celery, cut into 1/2" pcs (1/2 c.)
• 1/2 c. minced onion
• 1 clove garlic, chopped
• 1 bay leaf
• 1 teaspoon instant chicken bouillon granules
• 1/2 teaspoon dry basil, crushed
• 1/2 teaspoon dry oregano, crushed
• 4 chicken drumsticks, skinned & frzn
• 4 ounce. smoked turkey sausage link

1. In a 3 1/2 or possibly 4 qt crockery cooker combine undrained beans, tomato juice, carrots, celery, onion, garlic, bay leaf, bouillon granules, basil and oregano.
2. Place frzn chicken atop bean mix.
3. Cut sausage in half lengthwise and slice.
4. Place atop chicken.
5. Cover; cook on low-heat setting for 10-12 hrs or possibly high-heat setting for 5-6 hrs.
6. Remove bay leaf.
7. Makes 4 servings.
8. For 5-6 qt crockery cooker: Double all ingredients.
9. Prepare as above.
10. Makes 8 servings.
11. For 1 qt crockery cooker: Halve all ingredients.
12. Prepare as above.
13. Cook for 10-12 hrs.
14. Makes 2 servings.

navy beans, tomato juice, carrots, celery, onion, clove garlic, bay leaf, instant chicken, basil, oregano, chicken

Taken from cookeatshare.com/recipes/chicken-and-sausage-cassoulet-36494 (may not work)