Crockpot Chicken and Sausage

Ingredients:

• 3 carrots, cut in 1/2 inch slices
• 1/2 cup chopped onion
• 1/2 cup water
• 1 (6 oz.) can tomato paste
• 1/2 cup dry red wine
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme, crushed
• 1/8 teaspoon ground cloves
• 1 bay leaf
• 2 (15 oz.) cans navy beans, drained
• 4 boneless skinless chicken breast halves
• 1/2 lb. fully cooked Polish sausage or other smoked sausage, sliced 1/4-inch thick
• cooked rice

Preparation:

In small saucepan, bring carrots, onions, and water to a boil. Simmer covered 5 minutes. Transfer to 3 1/2 to 4 quart crock pot. Stir in tomato paste, wine, and seasonings; add beans. Place chicken on top of bean mixture. Place sausage on top of chicken. Cover. Cook on low heat setting for 6 to 8 hours or high heat for 3 to 4 hours. Before serving, remove bay leaves and skim off fat.
Serve as a stew or with hot cooked rice. 4 to 6 servings.

-Sarah

*Recipe from: http://southernfood.about.com/od/crockpotchicken/r/bl1c6.htm