All Day Slow Cooker Cassoulet Recipes

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EASY AND DELICIOUS SLOW COOKER CASSOULET



Easy and Delicious Slow Cooker Cassoulet image

I am married to a chef, but I can't cook. So I make a lot of food in my slow cooker when it's my night to cook. We love France and French cooking, and this recipe is a wonderfully simple, elegant cassoulet that even I can make and he loves. Wonderful for cold nights and dinner parties. Double the recipe for leftovers - it melds overnight very well.

Provided by smart cookie

Categories     World Cuisine Recipes     European     French

Time 4h45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
6 slices turkey bacon
1 large onion, finely chopped
4 boneless, skinless chicken thighs, chopped
¼ pound fully-cooked smoked sausage, diced
3 cloves garlic, minced
1 teaspoon dried thyme leaves
2 bay leaves
½ teaspoon ground black pepper
¼ 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

Steps:

  • 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.

Nutrition Facts : Calories 521.9 calories, Carbohydrate 52.9 g, Cholesterol 68.4 mg, Fat 18.9 g, Fiber 12.1 g, Protein 35.5 g, SaturatedFat 5.4 g, Sodium 641.2 mg, Sugar 4.7 g

ALL-DAY SLOW-COOKER CASSOULET



All-Day Slow-Cooker Cassoulet image

This cassoulet is filled to the brim with white beans, lamb, garlic sausage, and smoked sausage (and breadcrumbs), but you can make yours with pork or ham, goat, or duck. Whatever you use, keep the proportions similar to those listed below, and you can't lose.

Provided by Andrew Schloss

Categories     Slow Cooker     Lamb     Sausage     Duck     Bean     Breadcrumbs     Soup/Stew

Yield Serves 12

Number Of Ingredients 20

1 pound dried large white beans, such as cannellini or baby limas
1 duck (about 4 pounds)
1 pound boneless leg of lamb, cut into 2-inch cubes
2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
8 ounces garlic sausage, cut into 2-inch lengths
8 ounces smoked sausage, such as andouille, cut into 2-inch lengths
1 large onion, diced
2 large celery ribs, cut into 1/4-inch-thick slices
4 cloves garlic, minced
1/4 teaspoon ground nutmeg
1 teaspoon dried Italian seasoning
Pinch of ground cloves
1/2 cup dry white wine
4 cups beef or chicken broth, or a mixture
1 can (about 15 ounces) diced tomatoes, drained
2/3 cup dried breadcrumbs
1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
Special Equipment
5-6 quart slow cooker

Steps:

  • Put the beans in a medium bowl, cover with about 3 inches of water, and soak overnight. Or put the beans in a saucepan, cover with water, and bring to a boil for 3 minutes. Remove from the heat and soak for 1 hour. Then drain.
  • Meanwhile, cut the duck into 8 pieces: 2 breast halves, 2 drumsticks, 2 thighs, and 2 wings. Trim off all visible fat and excess skin and set the fat and skin aside. Season the duck pieces and lamb with the salt and pepper and set aside.
  • Cook the duck fat and skin in a large heavy skillet over medium heat until between 1/4 and 1/3 cup fat is in the pan, about 4 minutes. Remove the solid pieces of fat and skin and discard. Brown the duck in the hot fat on both sides, about 4 minutes per side, and set aside. Brown the lamb, about 4 minutes per side, and set aside. Brown the sausage pieces on all sides, about 3 minutes per side, and set aside.
  • Add the onion and celery to the skillet and sauté until lightly browned, about 4 minutes. Add the garlic, nutmeg, Italian seasoning, and cloves and sauté until aromatic, about 1 minute. Add the wine and bring to a boil. Add the beef broth and tomatoes, return to a boil, and remove from the heat.
  • To assemble the cassoulet:
  • Layer the beans and meats, in alternating layers (4 of beans, 3 of meat), starting and ending with the beans. Pour the liquid over all, cover the cooker, and cook until the beans are tender, 8 to 10 hours on low.
  • Preheat an oven to 350°F. Mix the breadcrumbs and parsley and scatter over the top of the cassoulet. Transfer the crock with the cassoulet to the oven and bake until the top is browned and bubbling, about 30 minutes. Serve immediately.

COUNTRY CASSOULET



Country Cassoulet image

This bean stew is fantastic with fresh dinner rolls and your favorite green salad. It's a hearty meal that's perfect after a long day in the garden. -Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 10 servings.

Number Of Ingredients 13

1 pound dried great northern beans
2 uncooked garlic-flavored pork sausage links
3 bacon strips, diced
1-1/2 pounds boneless pork, cut into 1-inch cubes
1 pound boneless lamb, cut into 1-inch cubes
1-1/2 cups chopped onion
3 garlic cloves, minced
2 teaspoons salt
1 teaspoon dried thyme
4 whole cloves
2 bay leaves
2-1/2 cups chicken broth
1 can (8 ounces) tomato sauce

Steps:

  • Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid., In a large skillet over medium-high heat, brown sausage links; transfer to a 5-qt. slow cooker. Add bacon to skillet; cook until crisp. Remove with a slotted spoon to slow cooker., In bacon drippings, cook pork and lamb until browned on all sides. Place in slow cooker. Stir in beans and remaining ingredients., Cover and cook on low for 6-8 hours or until beans are tender. Discard cloves and bay leaves. Remove sausage and cut into 1/4-in. slices; return to slow cooker and stir gently.

Nutrition Facts : Calories 375 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 950mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 10g fiber), Protein 35g protein.

SLOW COOKER CASSOULET



Slow Cooker Cassoulet image

This recipe is a combination of the best bits of a few cassoulet recipes I've tried before. The simple combination of flavors in this dish becomes positively transcendent after a day of simmering. Serve this super-easy dish whenever true comfort food is called for!

Provided by velorutionista

Categories     One Dish Meal

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 16

2 links andouille sausages, diced
2 teaspoons olive oil (if needed)
1 medium onion, diced
3 -4 large carrots, sliced diagonally
2 celery ribs, diced
5 garlic cloves, minced
1 tablespoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried sage
2 (14 ounce) cans great northern beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 cup chicken stock or 1 cup vegetable stock
salt and pepper
1 tablespoon butter, melted
1/4 cup grated parmesan cheese
1/4 cup panko breadcrumbs (or regular breadcrumbs)

Steps:

  • Saute sausage in large skillet over medium heat till browned. Remove with slotted spoon.
  • Add onion, carrots, celery, and garlic to sausage drippings and saute till onions turn translucent, about 5 minutes, adding olive oil if needed to prevent sticking. Add thyme, rosemary, and sage and saute till fragrant, a minute or two.
  • Combine onion mixture, sausage, beans, tomatoes, and stock in 3.5 quart (or larger) slow cooker. Cover and cook 8 hours on LOW.
  • Just before serving, combine melted butter, parmesan, and bread crumbs, stirring till well coated. Sprinkle crumb mixture over each serving.

Nutrition Facts : Calories 518.1, Fat 20.5, SaturatedFat 7.8, Cholesterol 38.6, Sodium 1026.1, Carbohydrate 58.6, Fiber 15.4, Sugar 9.5, Protein 27.7

SLOW-COOKER CASSOULET



Slow-Cooker Cassoulet image

Many look down their noses at the slow cooker, but it's perfect for some dishes. Stews, for one. This sausage, duck and white bean stew is rich and hearty, and you can leave the dish wholly unattended for five to seven hours as it cooks. Brown the meat before you put it in the pot or not.

Provided by Mark Bittman

Categories     dinner, soups and stews, main course

Time 5h

Yield At least 4 servings

Number Of Ingredients 15

1/2 pound dried small white beans, like pea or navy
4 cloves garlic, peeled and crushed, plus 1 tablespoon minced garlic
1 medium-large onion, chopped
2 carrots, peeled and cut into chunks
2 cups cored and chopped tomatoes, with their juice (canned are fine)
3 or 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
2 bay leaves
1/4 pound slab bacon or salt pork, in 1 piece
4 sweet Italian sausages, about 3/4 pound
1 pound boneless pork shoulder
2 duck legs
Chicken, beef or vegetable stock, or water, or a mixture, as needed
Salt and freshly ground black pepper to taste
1 cup plain bread crumbs, optional
Chopped fresh parsley for garnish

Steps:

  • Combine beans, crushed garlic, onion, carrots, tomatoes, thyme, bay leaves and meats in a slow cooker, and turn heat to high. (If you like, brown sausage and duck legs in a skillet before adding.) Add stock or water to cover by 2 inches. Cover and cook until beans and meats are tender, 5 to 6 hours on high heat, 7 hours or more on low.
  • When done, add salt and pepper to taste, along with minced garlic. If you like, remove cassoulet from slow cooker, and place in a deep casserole; cover with bread crumbs and roast at 400 degrees until bread crumbs brown, about 15 minutes. Garnish and serve.

SLOW COOKER CASSOULET



Slow Cooker Cassoulet image

This is definitely a cheater version of cassoulet, but a nice change of pace for a weeknight crock pot meal! Serve with French bread to sop up the lovely juices. You can substitute chicken broth for white wine.

Provided by cooks4forty

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 5h20m

Yield 6

Number Of Ingredients 9

2 pounds skinless, boneless chicken breast halves, cut into chunks
1 onion, quartered and thinly sliced
2 large cloves garlic, minced
¼ cup chopped fresh parsley
½ teaspoon salt
¼ teaspoon black pepper
2 (15 ounce) cans cannellini beans, drained and rinsed
1 pound turkey kielbasa, cut into 1/2-inch slices
⅓ cup dry white wine

Steps:

  • Place the chicken into the bottom of a slow cooker. Stir together the onion, garlic, parsley, salt, pepper, cannellini beans, and turkey kielbasa in a large bowl. Pour the mixture over the chicken in the slow cooker, and pour the wine over all the ingredients. Cover, set the cooker to Low, and cook until the chicken is very tender and the cassoulet is thickened, 5 to 6 hours.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 24.9 g, Cholesterol 134.5 mg, Fat 9.1 g, Fiber 5.8 g, Protein 51.4 g, SaturatedFat 2.5 g, Sodium 1252.8 mg, Sugar 2.3 g

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