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Crock Pot Sausage and Chicken Cassoulet Recipe Video
|Chicken breasts||2 Large, shredded|
|Mild sausage||1 Cup (16 tbs), cooked|
|Bacon||1⁄8 Cup (2 tbs), chopped|
|Northern beans/Chickpea||15 Ounce, drained|
|Stewed tomatoes||1 Can (10 oz), diced|
|Onion pepper celery||1 Cup (16 tbs), diced, mixed (flash frozen, packaged)|
|White wine||1⁄4 Cup (4 tbs) (for sauce)|
|Creole seasoning||2 Teaspoon (for sauce)|
|Garlic||2 Teaspoon, minced (for sauce)|
|Worcestershire sauce||2 Teaspoon (for sauce)|
Calories 388 Calories from Fat 50
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 1.7 g8.6%
Trans Fat 0 g
Cholesterol 8 mg2.7%
Sodium 169.4 mg7.1%
Total Carbohydrates 51 g17.1%
Dietary Fiber 15.4 g61.7%
Sugars 5.6 g
Protein 33 g65.3%
Vitamin A 58.9% Vitamin C 17.9%
Calcium 16.5% Iron 25.6%
*Based on a 2000 Calorie diet
1) Preheat the oven to 350°F.
2) In a oven proof dish, evenly spread a layer of the northern beans at the bottom.
3) Then evenly spread a layer of chicken, sausage, bacon, onion-pepper-celery mixture and stewed tomatoes.
4) In a small bowl, combine the garlic, creole seasoning, Worcestershire sauce, white wine together.
5) Stir the mixture and pour evenly over the layered dish.
6) Bake in the preheated oven for about 30 to 35 minutes.
7) Alternately, heat a crock pot on high and add the ingredients layered in the dish. Cook on high for about 2 hours.
8) Sprinkle the with some Parmesan cheese and serve with French bread for dinner.
To make fresh onion pepper celery mixture use 1/2 cup diced onions, 1/4 cup diced peppers and 1/4 cup diced celery.