Chicken Cassoulet

Need a quick and easy meal for a busy weeknight? This cassoulet is the perfect hearty meal for chilly winter evenings. My family loves it. Throw it together in the morning, and when you get home from work, you'll walk into a house filled with the fragrant aroma of basil and oregano. You'll feel like you've just stepped into a quaint little restaurant in France.

2 cans navy beans, drained

2 1/2 - 3 pounds boneless, skinless chicken thighs

1/2 pound cooked polish sausage

1 - 11 ounce can tomato juice

1 tablespoon Worcestershire sauce

1 teaspoon instant beef or chicken bouillon

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon paprika

1 small bag of baby carrots

1/2 cup chopped celery

1/2 cup chopped onion

Place carrots, celery and onion in the bottom of a 4 quart crockpot. Arrange chicken pieces and sausage on top. In a medium mixing bowl, combine beans, tomato juice, Worcestershire sauce, bouillon and spices. Pour over meat and vegetables. Cover and cook on low heat for 6-8 hours or on high heat for about 4 hours. Serve in bowls.

Will feed a family of 6.