Slow Cooker Cassoulet with Crumb Topping

Name: Slow Cooker Cassoulet with Crumb Topping
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 8 servings
Cuisine: Europe, French
Ingredients: 1 cup soft bread crumbs; 2 pounds boneless skinless chicken thighs; 1 pound boneless pork shoulder, trimmed and cut into 1" pieces; 8 ounces kielbasa, halved lengthwise and cut into 1/2-inch thick slices; 2 cans (15 ounces each ) cannellini beans, rinsed and drained; 1 can (14-1/2 ounces) petite diced tomatoes, drained; 1 cup chopped onion; 1 cup chicken broth; 3/4 cup white wine; 1 tablespoon tomato paste; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 garlic cloves, crushed; 2 fresh thyme sprigs; 1 bay leaf; Minced fresh parsley, optional

TEST KITCHEN APPROVED

Total Time:Prep: 20 min Cook: 7 hours

Recipe by Marie Rizzio, Interlochen, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 25, 2023

Classically inspired, this dish is loaded with chicken thighs, pork and smoked sausage. Tomatoes, beans and wine round out the hearty French stew, and bread crumbs thicken it slightly. —Marie Rizzio, Interlochen, Michigan

Test Kitchen tips

Cassoulet is French. It is a dish of white beans, duck, pork and sausage. It's topped with a rich breadcrumb crust and slow cooked for a long period of time.

TEST KITCHEN APPROVED

Slow Cooker Cassoulet with Crumb Topping

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Yield:8 servings

Prep:20 min

Cook:7 hours

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Ingredients

1 cup soft bread crumbs
2 pounds boneless skinless chicken thighs
1 pound boneless pork shoulder, trimmed and cut into 1" pieces
8 ounces kielbasa, halved lengthwise and cut into 1/2-inch thick slices
2 cans (15 ounces each ) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes, drained
1 cup chopped onion
1 cup chicken broth
3/4 cup white wine
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, crushed
2 fresh thyme sprigs
1 bay leaf
Minced fresh parsley, optional

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Directions

1
Preheat oven to 350°. Place bread crumbs in a 15x10x1-in. baking pan. Bake, uncovered until crumbs are lightly browned, stirring occasionally, 8-12 minutes. Set aside.

2
Combine the remaining ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, about 7 hours. Remove and discard thyme sprigs and bay leaf. Stir in 3/4 cup toasted bread crumbs. Top individual servings with remaining toasted bread crumbs. If desired, sprinkle with chopped parsley.

Nutrition Facts

1-1/4 cups: 482 calories, 22g fat (7g saturated fat), 129mg cholesterol, 802mg sodium, 24g carbohydrate (4g sugars, 6g fiber), 40g protein.

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