"Crockpot Cassoulet"

Ingredients:

4 (4 oz.) chicken thighs, rinsed and patted dry

8 ounces Andouille sausage

1/2 cup panko bread crumbs

1 teaspoon olive oil

1 (8 oz.) onion, peeled and chopped

2 carrots, peeled and sliced into 1/4" thick slices

1/3 cup chicken broth

2 teaspoons fresh thyme leaves ( or 3/4 teaspoon dried)

1 dried bay leaf

1/4 cup water or broth

2 (15 oz.) cans cannellini beans (white kidney beans), rinsed and drained

1 tablespoon chopped parsley

salt to taste

To Prepare:

1. Remove and discard extra fat from the chicken.

2. Cut sausages into 1/2" thick slices on the diagonal.

3. In a large skillet, over medium-high heat, stir crumbs into 1/2 teaspoon olive oil until browned, about 5 minutes. Scrape into a bowl. Cover with plastic wrap.

4. Return pan to medium high heat and add the remaining 1/2 teaspoon of oil. When hot, add the chicken and sausage. As they are browned, transfer to a plate. Add onions and carrot to the pan, stirring often, until onion is limp, about 5 minutes. Mix in thyme.

5. Spray the crockery of a crockpot with non-stick spray. Place the vegetables in the bottom of the crockery and place the chicken on top. Pour 1/3 cup broth over all. Cook on low for 7-8 hours.

6. Add the cannellini beans and the additional 1/4 cup water or broth. Cook on low for about 1 hour more, or until the beans are tender.

7. Pull the bones from the chicken pieces. Spoon all into 4 individual serving bowls. Sprinkle with the bread crumbs and chopped parsley. Serve with crusty French bread and a green salad.