• I pulled my slow cooker (crock-pot) out of the cabinet and turned it onto high. No use waiting while I prepped my ingredients, which took no time at all.
• First I removed the skin from the chicken thighs and cut off any extraneous fat and tossed the thighs into the pot.
• Next I sliced the sausages into ½ slices and added them to the pot.

  The sausages were not completely defrosted so they were actually easier to slice since they didn't fall apart.
• Add the canned cannellini beans with their liquids.
• Finely, chop up the onion and add it to the pot.
• I added two cups of roasted chicken stock but I could have gotten away with one cup.

  There was a lot of liquid in the pot which was fine with me because it had such an awesome flavor. I'm going to eat the leftovers as a soup today for lunch.
• I sliced up a head of Napa cabbage and added it to the top, seasoned with salt and pepper, put on the top and let it cook for about 6 hours.
• About 15 minutes before serving I added the balsamic vinegar and gave it a stir. Tasted it and adjusted seasonings with salt and pepper.

For the Couscous

• Prepare the Israeli couscous by simmering a cup of couscous in 1¼ cups of water.

  Now that I think of it, I could have used some of the liquids from the slow cooker to make the couscous. Hmmm, maybe next time.
• I put a couple of spoonfuls of couscous in each shallow bowl and served the chicken, sausage and beans over it and ladled some of the cooking liquid around it.