CROCK POT BUSY DAY CASSOULET

2 tbsp. olive oil
1 lb. Italian sausage, cut into 1-inch slices
1 lb. boneless pork loin, cut into bite sized chunks
2 carrots, chopped
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup chopped onion
3 cloves garlic, minced
2 cans (15 oz. each) cannellini beans, rinsed, drained
1 (14 1/2 oz.) can diced tomatoes, undrained
1 1/2 cup chicken broth
1/ 2 cup dry white wine
1 tbsp. minced parsley
2 tsp. Herbes de Provence

Heat olive oil in a skillet, add sausage and cook until browned. Remove to crock pot.

Add pork to skillet in small batches and brown well on all sides.

Add browned pork to crock pot, place on heating base.

Add carrots, peppers, onion, garlic, beans, and tomatoes.

In small bowl combine chicken broth, wine parsley and Herbes de Provence. Add to slow cooker.

Place cover on pot; cook on low for 8-10 hours or on high for 2-3 hours.