Title: Chicken cassoulet
 Categories: Crockpot, Poultry
      Yield: 1 Servings
 
    1/2 c  Dry navy beans
  1 1/2 lb Chicken pieces; skin removed
    3/4 c  "reduced sodium" tomato
           -juice
    1/2 c  Chopped celery
    1/2 c  Sliced carrots
    1/2 c  Chopped onion
      1    Clove garlic; minced
      1    Bay leaf
      1 ts Instant beef bouillon
           -granules
    1/2 ts Dried basil
    1/2 ts Dried oregano
    1/2 ts Dried sage; crushed
    1/4 ts Paprika
 
  Rinse beans. In medium saucepan, mix beans and 2 cups water. Bring to
  boiling. Boil uncovered for 10 minutes. Drain. Add 2 cups more water.
  Return to boiling. Reduce heat, cover, simmer about 1 1/2 hours until
  beans are tender. Drain. Cover and chill. In electric slow cooker,
  combine beans, chicken pieces, tomato juice, celery, carrots, onion,
  garlic, bay leaf, bouillon, basil, oregano, sage and paprika. Cover.
  Cook on low heat 8-10 hours. Remove and discard bay leaf. Makes 4
  servings.