Chicken Cassoulet

Course : Chicken
Serves: 4
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1/2 cup dry navy beans
1 1/2 pounds chicken pieces -- skin removed
3/4 cup inchreduced sodium inch tomato juice
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 cup chopped onion
1 clove garlic -- minced
1 piece bay leaf
1 teaspoon instant beef bouillon granules
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried sage -- crushed
1/4 teaspoon paprika

Preparation / Directions:

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.

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