3 med. carrots, cut in 1/2 inch pieces
1 med. onion, chopped
1/2 c. water
1 (6 oz.) can tomato paste
1/2 c. dry red wine
1 tsp. garlic powder
1/2 tsp. dried thyme, crushed
1/8 tsp. ground cloves
2 bay leaves
2 (15 oz.) cans navy beans, drained
4 boneless skinless chicken breast halves, frozen individually
1/2 lb. fully cooked Polish sausage,
sliced 1/4 inch 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 crock pot. 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 9-10 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. 4 servings. .
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