Crock Pot Easy Cassoulet - cooking recipe

Ingredients

8 ounces boneless skinless chicken thighs
2 medium carrots, cut into 1/2 inch pieces
1 medium sweet red peppers or 1 medium green sweet pepper, cut into 1/2 inch pieces
1 cup chopped onion
3 garlic cloves, minced
30 ounces white kidney beans or 30 ounces great northern beans, rinsed and drained
14 1/2 ounces Italian-style stewed tomatoes
8 ounces fully cooked smoked turkey sausage, halved lengthwise and cut into 1/2 inch slices
1 1/2 cups chicken broth
1/2 cup dry white wine or 1/2 cup chicken broth
1 tablespoon snipped fresh parsley
1 teaspoon dried thyme, crushed
1/4 teaspoon ground red pepper
1 bay leaf

Preparation

Rinse chicken; pat dry.
Cut chicken into 1-inch pieces.
Place carrots, sweet pepper, onion, garlic, beans, undrained tomatoes, chicken, and sausage in a 3 1/2, 4, or 5-quart crock pot.
Combine chicken broth, wine or chicken broth, parsley, thyme, red pepper, and bay leaf in a bowl.
Add to crockery cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
Discard bay leaf.