Chicken and Bean Cassoulet

Cassoulet (French pronunciation: ​[ɛ], from Occitan caçolet [kasuˈlet]) is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).


Cassoulet sounds fancy, even if I am only using chicken thighs and not fancier meats as mentioned in the description above. I am using small white beans, so cassoulet it is!

  • chopped carrots
  • 2 chopped poblano peppers
  • 2 cans chopped tomatos
  • 1 large can small white beans
  • 8 chicken thighs
  • 2 tbsp black molasses
  • 1/4 cup apple cider vinegar
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 2 tbsp basil
  • 1/2 tsp allspice

Place chicken on bottom of crock pot.
Mix the vinegar and molasses with the spices and basil.
Layer the carrots, peppers, tomatoes, beans

Cook for 7 hours on low setting



Indian Style Apricot Chicken


  • 6 skinless chicken thighs
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  •  1 tbsp veg oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 tbsp grated fresh ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground all spice
  • 14-1/2 ounces diced tomatoes undrained
  • 1 cup chicken broth
  • 8 oz dried apricots
  • 2 tbsp chopped fresh parsley


  1. Season chicken w/ salt & pepper. Heat oil in skillet on med heat. Brown chicken on all sides. Transfer to crock pot.
  2. Add onion to skillet. Cook & stir until translucent. Stir in spices.
  3. Cook 15-30 seconds longer until mixture is fragrent. Add tomatoes w/ juice & broth. Heat mixture thru (2-3 min). Add to crock pot.
  4. Add apricots.
  5. Cover, cook on LOW 5-6 hours or on HIGH 3-4 hours or until chicken is tender. Add salt & pepper if desired.
  6. Serve w/ Basmati rice & garnish with chopped parsley if desired.