Crock-Pot Time

I have been trying to make sure that we eat dinner at home at least 5 days a week. So, far we have been pretty successful. It definitely makes us feel a lot better to know that a) We are saving money by eating in and b) We are saving calories and potential weight gain by eating in.
Today, I am a little bit cramped for time and will not be home to make dinner. To keep up with our eating at home, I opted for a crock-pot meal. I looked up several varieties on line last night and decided on Chicken Cassoulette. I looked over the recipe and decided to change it up a bit to my liking. So with that, finally, my first recipe!

Chicken Cassoulette in a crock-pot

2 15oz Can of Cannellini Beans, drained and rinsed
1 cup water
3 cups Chicken Broth (low sodium)
4 Boneless, skinless Chicken Breasts, cut into 1" cubes
8 oz cooked bacon (I use the end piece bacon, they are chunkier)
1 small yellow onion, chopped
1 stalk celery, sliced
3 carrots, sliced
2 tomatoes diced
1/4 cup brown sugar
1/4 cup Sherry
2 tablespoons Molasses
1 small can tomato sauce
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon black pepper

Chop the bacon up into medium sized chunks and fry in a saute pan over medium-high heat, for about 2 minutes. Add all of the yellow onion and cook until slightly carmalized.

Turn the crock pot on low and add the bacon and onion. Put the pan back on the burner, add the chicken, browning all sides. While the chicken is cooking add all of the rest of the ingredients to the crock pot. Once the chicken is browned, add it to the crock pot. Give everything a good stir and cover. Cook on low heat all day long (about 7-9 hours). Serve w/a nice crusty artisan bread.