Ingredients Jump to Instructions ↓

  1. 3 mediums Carrots; cut in

  2. 1/2 inch pieces

  3. 1 medium Onion; chopped

  4. cup Water

  5. 1 can (6 oz.) tomato paste

  6. cup Dry red wine

  7. 1 teaspoon Garlic powder

  8. teaspoon Dried thyme; crushed

  9. teaspoon Ground cloves

  10. 2 Bay leaves

  11. 2 cans (15 oz.) navy beans; drained

  12. 4 Boneless skinless chicken breast halves, frozen individually

  13. pounds Fully cooked polish sausage; sliced 1/4 inch thick

Instructions Jump to Ingredients ↑

  1. Use frozen chicken pieces so chicken cooks tender but not over done. In small saucepan, bring carrots, onions, and water to a boil. Simmer covered 5 minutes. Transfer to 3¼ to 4 quart crock pot. Stir in tomato paste, wine, and seasonings; add beans. Place frozen chicken on top of bean mixture. Place sausage on top of chicken. Cover. Cook on low heat setting for 9-10 hours or high heat for 5 ½ to 6 hours. Do not cook for less time. This long cooking time is necessary when starting with frozen chicken. Before serving, remove bay leaves and skim off fat.

  2. servings.

  3. Posted to recipelu-digest Volume 01 Number 293 by James and Susan Kirkland on Nov 23, 1997


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