Chicken-Sausage Cassoulet - cooking recipe

Ingredients

3 carrots (1/2-inch pieces)
1 medium onion
1/3 c. water
6 oz. tomato paste
1/2 c. dry red wine
1 tsp. garlic powder
1/2 tsp. ground cloves
2 bay leaves
2 (15 oz.) cans navy beans, drained
4 boneless chicken breasts, frozen individually
1/2 lb. fully cooked Polish sausage, cut 1/4 inch thick

Preparation

In saucepan, combine carrots, onion and water.
Simmer, covered, 5 minutes.
Transfer to crock-pot.
Stir in tomato paste, wine and seasonings.
Add beans.
Place frozen chicken and sausage atop beans.
Cover; cook on low for 9 to 10 hours or on high for 5 1/2 to 6 hours.