Ingredients
- 1 package (16 oz.) smoked sausage, sliced
- 2 pounds boneless, skinless chicken thighs
- 2 teaspoons salt, divided
- 1/2 teaspoon pepper, divided
- 1 large sweet onion, chopped
- 6 large carrots, peeled and sliced
- 6 garlic cloves, minced
- 1 can (14.5 oz.) diced tomatoes
- 4 cans (15.5 oz. each) cannellini beans, rinsed and drained
- 1 cup chicken broth
- 3 sprigs fresh thyme
- 1/2 teaspoon paprika
- Fresh thyme
Directions
- In a large skillet over medium-high heat, cook sausages, stirring often, about 8 minutes or until browned. Remove sausage and drain on paper towels. Set aside.
- Sprinkle chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
- Brown chicken in drippings in skillet over medium-high heat for 4 minutes, turning once.
- Remove chicken and set aside.
- Cook onion and carrots in skillet over medium-high heat for 3 minutes. Add remaining salt and stir in garlic, cooking 1 minute longer. Stir in tomatoes.
- Remove from heat and stir in beans, broth, browned sausage, thyme and remaining 1/4 teaspoon pepper. Top with chicken and sprinkle with paprika. Add mixture to crock.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- Discard thyme sprigs. Shred chicken, if desired, with a fork and return to crock. Sprinkle with fresh thyme leaves.
Serves: 6-8
