Monday, April 20, 2009

Crock Pot Cassoulet

My crockpot is my best friend on busy days. It cooks all day and I don't have to do a thing past the initial prep and in the end it's faster than fast food. The following recipe uses the Herbs de Provence recipe from my March 25th post. Don't worry if you forgot to take chicken out of the freezer to thaw. You can put it in frozen!

Chicken Cassoulet with Herbs de Provence
  • 4 large carrots,scrubbed and cut into 2 inch pieces
  • 4 potatoes, scrubbed and quartered
  • 1 medium onion, chopped
  • 2 celery stalks with tops, sliced into 1 inch pieces
  • 8 slices of crispy bacon, chopped
  • 1/2 cup of dry white wine or chicken stock
  • 1/3 cup basalmic vinegar
  • 4 boneless, skinless chicken breasts
  • 1 1/2 tablespoons Herbs de Provence
  • salt and pepper to taste
Put all your veggies in the crock pot first then add the chicken. Pour the vinegar and wine over all and sprinkle with the herbs and salt and pepper. Cover and cook on low for 7-8 hours or on high for 4-5 hours or until chicken is cooked through and veggies are tender. Serve as is or on a bed of rice. Serves 4.


  1. I give the crock pot a work out on a regular basis! You can change the herbs and veggies up on this recipe and create a totally different flavor.