Chicken Cassoulet

This is a great crock pot recipe that I got from my Beachbody coach's blog, and can be used year round.  I usually make this on Sunday (my plan and prep day for the week) and then I have lunch for up to 4 days taken care of.  The great thing about this recipe is that the longer it sits in the fridge, the thicker and more flavorful it becomes. 

 

 

Ingredients:

• 1x 15 oz can navy beans, pinto beans or black-eyed peas, rinsed and well drained.
• 4 boneless skinnless chicken breasts or turkey breast.
• Sea salt and fresh ground black pepper.
• 2 Tbsp extra virgin olive oil
• 1 2/3 cups low-sodium chicken stock
• 1 medium onion.
• 4 celery stalks, trimmed and chopped.
• 4 garlic cloves passed through a garlic press
• 1/4 cup sundried tomatoes, not packed in oil.
• 3 large carrots, peeled and cut into chunks.
• 1/4 cup fresh basil, chopped fine.
• 1 tsp thyme
• 2 tbsp fresh minced parsley

Preparation:

• Spread half of the beans in the bottom of your crock pot.
• Season poultry with pepper and sea salt. Heat olive oil over medium high heat in a skillet. Brown the poultry on both sides in the skillet for about 5 minutes each side. Place the browned chicken on top of the beans in crock pot. Top with remaining beans and the chicken stock. Use water if you don't have chicken stock.

• Saute the onions, celery, garlic, sundried tomatoes, carrots, and herbs using the same skillet. Spread this mixture over the ingredients in the crock pot. Cover and put on low heat for several hours.  I usually cook this for about 6 hours.  The chicken will break apart easily when done.