Traditional Cassoulet

Crockpot dinners work great for us on the days when I work. This was actually a hit with Connor and he doesn't like his food mixed. I cut up all the veggies the night before and prepared the chicken and sausage the morning of.

1 small onion finely chopped
2 cloves garlic, finely chipped
1/2C finely chipped, peeled carrots
1/2C roughly chopped, seeded tomatoes
1 can (approx 15oz) cannellini beans, rinsed and drained
1/4C bread crumbs
2Tbl finely chopped fresh marjoram leaves
2Tbl finely chopped fresh parsley leaves
2 Tbl olive oil
1 1/2 lbs. chicken thighs
1/2 lb. bulk pork sausage
1/2C dry white wine
1/2C chicken broth

Combine onion, garlic, carrots, tomatoes, beans, bread crumbs and fresh herbs in crock-pot. Set aside.
Heat olive oil in large skillet over medium-high heat. Add chicken and cook 3 to 4 minutes per side or until brown. Place chicken to top of mixture in slow cooker. Add sausage to skillet. Cook, stirring to break up meat, until cooked through. Transfer sausage to slow cooker with slooted spoon.
Return skillet o medium-high heat. Add wine and chicken broth to skillet and stir to scrape up any burned bits. Bring to a boil and cook until liquid is reduced to about one third its original volume. Remove from heat.
Pour reduced liquid over contents of slow cooker. Cover and cook on low for 6 to 7 hours or on High for 3 1/2 hours.