Healthy Crockpot French Cassoulet

• 4 boneless, skinless chicken thighs

• 200g pork sausage, cut into 1-inch pieces

• 400g canned white beans, drained and rinsed

• 1 large onion, chopped

• 2 cloves garlic, minced

• 3 carrots, peeled and sliced

• 2 celery stalks, chopped

• 400g canned diced tomatoes

• 240ml chicken stock

• 1 bouquet garni (thyme, rosemary, bay leaf tied together)

• 2 tablespoons tomato paste

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon smoked paprika

• 2 tablespoons fresh parsley, chopped (for garnish)

• 1 tablespoon olive oil

1. Heat the olive oil in a large skillet over medium-high heat.


2. Add the chicken thighs and brown them on both sides, about 3-4 minutes per side. Transfer the chicken to the crockpot.


3. In the same skillet, add the pork sausage pieces and cook until they are browned all around, then transfer them to the crockpot.


4. To the crockpot, add the chopped onion, minced garlic, sliced carrots, chopped celery, and drained white beans.


5. Pour in the canned diced tomatoes and chicken stock over the bean and vegetable mixture.


6. Add the tomato paste, salt, black pepper, and smoked paprika to the mixture.


7. Place the bouquet garni on top of the ingredients in the crockpot.


8. Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours, until the chicken is tender and cooked through.


9. Once cooked, remove the bouquet garni and discard it.


10. Gently stir the cassoulet to combine all the ingredients.


11. Serve the cassoulet hot, garnished with the chopped fresh parsley.