PHASE 3- Our Favorite Recipes

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PHASE 3- BACON, CHICKEN, SAUSAGE

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Slow Cooker Cassoulet

Prep 25m ---- Cook 4h 20m --- Ready In 4 h 45 m

1 tablespoon olive oil

6 slices turkey bacon

1 large onion, finely chopped

4 boneless, skinless chicken thighs, chopped

1/4 pound fully-cooked smoked sausage, diced

3 cloves garlic, minced

1 teaspoon dried thyme leaves

2 bay leaves

1/2 teaspoon ground black pepper

1/4 cup tomato paste

3 (15 ounce) cans great Northern beans, drained and rinsed

1 (14.5 ounce) can diced tomatoes, drained

3 tablespoons minced fresh parsley

Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.

Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.

Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.

Slow Cooker Coconut Curry Chicken

Prep 20m-----Cook 5h-----Ready In 5 h 20 m

2 pounds skinless, boneless chicken breasts, cut into cubes

2 potatoes, peeled and cubed

1 onion, chopped

White Onion, Large

1 clove garlic, minced

1 (13.5 ounce) can coconut milk

1 cup chicken broth

1/4 cup curry powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 red bell pepper, chopped

1 tablespoon cornstarch

1 tablespoon raisins, or to taste

1 tablespoon flaked coconut, or to taste

Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.

Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.



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