Easy Cassoulet

From: All Time Favorite Crockery Cooker Recipes (Better Homes and Gardens® Books).

Easy (Low-fat) Cassoulet

8	oz.	boneless Chicken thighs
2		medium Carrots, cut into 1/2-inch pieces
1		medium red or green Bell Pepper, cut into 1/2-inch pieces
1	cup	Onion, chopped
3	cloves	Garlic, minced
2	cans	Cannellini or Great Northern beans (15 ounce), rinsed and drained
1	can	Italian-style stewed tomatoes (14½ ounce)
8	oz.	fully cooked Smoked Turkey Sausage, halved and cut into 1/2-inch slices
1-1/2	cups	Chicken Broth
1/2	cup	dry White Wine or Chicken Broth
1	Tbs.	Fresh parsley, snipped
1	tsp.	dried Thyme, crushed
1/4	tsp.	ground Red Pepper
1		Bay Leaf

Preparation time: 20 minutes
Cooking time: 3 1/2 to 8 hours

Rinse chicken; pat dry. Cut chicken into 1-inch pieces. For a more intense flavor, brown the cut-up chicken pieces before adding to the slow cooker.

Place carrots, bell pepper, onion and garlic in a 4- or 5-quart slow cooker. Top with beans, undrained tomatoes, sausage and chicken.

In a medium bowl combine chicken broth, wine, parsley, thyme, red pepper and bay leaf.
Add to cooker.

Cover; cook on low-heat setting for 7 to 8 hours or high-heat setting for 3 1/2 to 4 hours.
Discard bay leaf.

Makes 6 servings. Per serving:
351 calories (22% of calories from fat), 24 grams protein, 45 grams carbohydrates, 10 grams fiber, 9 grams fat, 9 milligrams cholesterol, 508 milligrams sodium.

This lower-fat, slow-cooker version of the classic French cassoulet - really more a chicken stew than a cassoulet, since it contains no pork or duck - goes well with rice or biscuits. If possible, choose the low setting so the chicken will remain tender and the vegetables will retain some color and bite.