Brown the sausage lightly in a saute pan and layer it in the bottom of a 5-quart slow cooker.
Lightly season the chicken thighs with salt and pepper and place on top of the warm sausage.
Sprinkle half the Herbs de Provence over the chicken.
Drop the bay leaf into the pot.
Drain and rinse two cans of white beans and cover the chicken with them. (I prefer cannellini, but Great Northern, Navy beans, or Marrow beans will work as well.)
Sprinkle the rest of the Herbs de Provence over the beans.
Pour in the chicken broth to cover all ingredients.
Cover and cook on High for 4 hours or on Low for 6 hours. (If you use frozen chicken, increase cooking time by 1 hour.)
Let stand for a half hour or so before serving.
It goes without saying this dish is best enjoyed with some warm, crusty bread and a small side salad.
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 240 (78%)|
|Amt Per Serving||% DV|
|Total Fat 26.7g||36 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 64.6mg||20 %|
|Sodium 1076.3mg||37 %|
|Potassium 369.3mg||10 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.3g|
|Protein 14.6g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 307
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