This recipe is based on one that was developed by a good friend of mine for Campbell's. I have made a couple of slight changes but nothing major. The photo is from the Cook with Campbell's web site. My Kids just LOVE this recipe and I have to fight my one daughter for the white beans, she wants them all! I have done it both in the oven and slow cooker, both work well but slow cooker has become my go to for this.
|1 Pkg||Schneiders Mild Tuscan Sausage|
|1 Pkg||Maple Leaf Prime Chicken Thighs (bone in, skin on)|
|1||Onion - Diced|
|1||Large Carrot - Diced|
|2||Celery Stalks - Diced|
|2||Garlic Cloves - chopped|
|2||Cans of White Beans - dained|
|2 tbsp||Fresh Rosemary|
|2 tbsp||Fresh Thyme|
|2 Pkg||Campbells Stock First Chicken Stock|
In a large skillet Brown the chicken skin side down until golden, turn over and cook 5 minutes longer. Remove and place in slow cooker.
Brown sausages on both sides, remove and place in slow cooker.
Fry Carrots, onion and celery until soft and lightly coloured. Remove and add to slow cooker.
Pour about 1 Cup of stock into frying pan to loosen up any bits that have stuck and pour into slow cooker.
Add all remaining ingredients to slow cooker and cook on high setting for 3 hours.
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