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I put this together one day with veggies I has on hand, trying to recreate a chicken cassoulet I'd had at a French-American restaurant. It's not quite cassoulet, but it's a damn good chicken stew. And filling.

Submitted by : Swag978

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Ingredients

1 Tbs.
olive oil: 1
chopped onion: 6
carrots, sliced: 3 stalks
celery, sliced: 6 cloves
garlic , minced: 3 Tbs.
Herbes de Provence: 1 tsp
salt: 1 large can
tomatoes, chopped, juice reserved: 1 cup
chicken broth: 2 cans
lima beans or butter beans: 8
chicken thighs: 2 cups
sliced white mushrooms: 1/2 cup
chopped fresh dill

Directions

Heat the oil in a skillet and saute the onions, carrots and celery until the carrots are softened. Add the garlic, Herbes de Provence and salt and cook 1 minute. Add tomatoes with juice, broth and beans and bring to a boil. Remove from heat. Spoon half the mixture into the crockpot; layer the chicken on top and the mushrooms on top of that. Top with the remaining tomato mixture. Cover and cook on High for 3 hours; stir in dill and heat 20 more minutes.

Serve : 8

Ready in : about 3 1/2 hours

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