3 medium carrots -- cut 1/2" pieces
1 medium onion -- chopped
1/2 cup water
1 can tomato paste - (6 oz)
1/2 cup dry red wine
1 teaspoon garlic powder
1/2 teaspoon dried thyme -- crushed
1/8 teaspoon ground cloves
2 bay leaves
2 cans navy beans - (15 oz ea) -- drained
4 boneless skinless chicken breast halves -- frozen individually
1/2 pound fully-cooked Polish sausage -- sliced 1/4" thick
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 3 1/4- to 4-quart slow cooker. 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 to 10 hours or HIGH heat for 5 1/2 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.
This recipe yields 4 servings.
