Try this easy to make Slow Cooker Chicken Cassoulet with Pesto that is loaded with flavor and perfect during those cold winter days.
Ingredients
2seasoned and sauteed split chicken breasts
4seasoned and sauteed chicken thighs
2cooked and sliced Italian chicken sausage
2sliced carrots
3sliced stalks of celery
1/2small diced yellow onion
3finely minced cloves of garlic
3 16ouncecans of rinsed and drained great northern beans
3cupsof chicken stock
2cupsof packed fresh basil
juice of 1/2 lemon
1/3cupof shredded Parmesan cheese
1/4cupof olive oil
1/4cupof pinenuts
Kosher salt and fresh cracked pepper to taste
Instructions
In a slow cooker lined with a slow cooker liner, add in the first 9 ingredients and cook on low heat for 6 hours or high heat for 4 hours.
In a food processor add in the basil, lemon juice, pine nuts and Parmesan cheese and pulse 3 to 4 times. Add in olive oil and pulse a few more times until everything is combined and it is thick to make a pest. Season with salt and pepper.
Before serving the chicken cassoulet season the beans and veggies with salt and pepper and add on the pesto.