EASY AND DELICIOUS SLOW COOKER CASSOULET
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
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
CROCK POT EASY CASSOULET
Make and share this Crock Pot Easy Cassoulet recipe from Food.com.
Provided by Dancer
Categories Poultry
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse chicken; pat dry.
- Cut chicken into 1-inch pieces.
- Place carrots, sweet pepper, onion, garlic, beans, undrained tomatoes, chicken, and sausage in a 3 1/2, 4, or 5-quart crock pot.
- Combine chicken broth, wine or chicken broth, parsley, thyme, red pepper, and bay leaf in a bowl.
- Add to crockery cooker.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
- Discard bay leaf.
Nutrition Facts : Calories 299.7, Fat 6.8, SaturatedFat 1.7, Cholesterol 56.6, Sodium 1184.5, Carbohydrate 33.6, Fiber 9.9, Sugar 9.7, Protein 23.2
CROCK POT CASSOULET
Here is a pared down version of this comfort food classic. It's still delicious and ideal for serving a crowd or as the centerpiece of a buffet party. Use a large minimum 6 quart slow cooker.
Provided by Olha7397
Categories Stew
Time 15h30m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- FOR THE CASSOULET: In slow cooker stoneware, combine ham hock and beans.
- In a skillet, heat oil over medium heat. Add onions, carrots and celery and cook, stirring, until softened. Add rosemary and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add chicken stock to cover beans. Cover and cook on LOW for 10 to 12 hours, until beans are tender. It would be better to do this the night before.
- In a bowl, combine salt, garlic, peppercorns and thyme. Rub mixture into pork. Place pork in a bowl, cover and refrigerate overnight.
- Preheat oven to 350°F On a plate, combine cinnamon, allspice and cloves. Roll lamb shanks in mixture and place, narrow end up, on a broiling pan. Scrape excess salt from the marinated pork shoulder and place on same broiling pan. Roast in preheated oven for 1 hour.
- Remove Ham hock from beans. Remove tough skin and shred meat. Discard skin and bone. Cover and refrigerate meat. Stir tomato paste and bay leaves into bean mixture.
- Cut roasted pork into 1 inch squares and add along with lamb shanks to bean mixture. Stir to combine. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Remove lamb shanks from mixture and scrape meat from bones. Discard bones and return meat to beans. Stir in kielbasa and reserved meat from ham hock. (See Tips) Transfer mixture to baking dishes, if necessary.
- BREAD CRUMB TOPPING: Preheat oven to 350°F In a bowl, combine ingredients. Sprinkle over cassoulet and bake, uncovered, for 1 hour.
- TIPS: Using the slow cooker to make cassoulet makes it a manageable project. Cook the beans and marinate the pork overnight. The next morning, continue cooking as directed.
- This is a large quantity of cassoulet, and when the sausage and ham meat is added, it may not fit comfortably in the slow cooker stoneware. I have a gargantuan baking dish, Mexican in origin, that I use for the final assembly You may need to transfer the bean mixture to two large baking dishes before adding the bread crumb topping. If you are serving this as a dinner dish and have enough pottery, consider spooning the cassoulet into individual serving size ovenproof tureens. Add the topping and bake as directed.
- MAKE AHEAD: This dish can be partially prepared the night before it is cooked. Complete Steps 1 and 3, cooking beans overnight. Cover and refrigerate overnight. The next morning, continue cooking as directed. Serves 12.
- Delicious & Dependable Slow Cooker Recipes.
Nutrition Facts : Calories 619, Fat 37.1, SaturatedFat 13.7, Cholesterol 125.2, Sodium 1219.1, Carbohydrate 32.4, Fiber 9.7, Sugar 5.2, Protein 38.3
DUCK CASSOULET (CROCK POT)
Make and share this Duck Cassoulet (Crock Pot) recipe from Food.com.
Provided by dicentra
Categories Stew
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, brown the sliced sausage over medium heat.
- Insert whole cloves into onion. Roll bacon up, and tie with a string. Tie together parsley, thyme, and rosemary.
- In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic, and duck.
- Add enough water to cover the other ingredients. Cook for 1 hour on HIGH. Reduce heat to LOW, and continue cooking for 6 to 8 hours.
- Remove onion, bacon, and herbs. Stir in chopped tomatoes. Continue cooking for 1/2 hour. Serve.
Nutrition Facts : Calories 516.1, Fat 29, SaturatedFat 9.4, Cholesterol 60.2, Sodium 619.5, Carbohydrate 39.7, Fiber 15.2, Sugar 4.3, Protein 25.1
CROCK POT CHICKEN AND SAUSAGE CASSOULET
This is a hearty stew of white beans, chicken and sausage. This recipe was developed for a 3 quart crock pot. If you use a larger one, you will need to double the ingredients. Serve with cornbread, green onion fans and a side salad.
Provided by PaulaG
Categories Stew
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the beans, tomato juice, carrots, celery, garlic, bay leaves, and spices.
- Cut the sausages in half lengthwise and slice, stir into beans.
- Place the frozen chicken thighs on top of the bean mixture.
- Cover; cook on low-heat for 8 to 10 hours.
- Remove bay leaves, stir, adjust seasonings as desired and serve.
CROCK POT LAMB AND SAUSAGE CASSOULET LOW CARB
Cassoulet (ka-soo-LAY) is a classic French dish consisting of white beans and a variety of meats-sausage, pork, duck, or goose. The combinations varies according to the region. Lamb and kielbasa are used in this version.
Provided by Olha7397
Categories One Dish Meal
Time 8h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse beans; place in a large saucepan. Add enough water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
- Meanwhile, in a large skillet brown lamb in hot oil. Drain off fat. In a 3 ½ to 5 quart slow cooker combine the beans, lamb, broth, kielbasa, fresh thyme or 1 teaspoon dried thyme (if using), garlic, peppercorns, and bay leaf.
- Cover and cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
- If using low heat setting, turn to high heat setting. Stir in the eggplant, sweet pepper, and tomato paste. Cover and cook for 30 minutes more. Discard bay leaf. If using, stir in fresh thyme. Season to taste with salt and black pepper. If desired, serve over hot cooked rice.
- Prep: 25 minutes.
- Stand: 1 hour.
- Cook: LOW 8 to 10 hours, HIGH 4 to 5 hours plus 30 minutes.
- Makes: 6 servings.
- Slow Cooker: 3 ½ to 5 quart.
- BHG Low-Carb Slow Cooker Recipes.
Nutrition Facts : Calories 426.4, Fat 18.5, SaturatedFat 5.8, Cholesterol 86.6, Sodium 911.3, Carbohydrate 32.6, Fiber 11, Sugar 7.6, Protein 34
INSTANT POT® CAJUN CASSOULET
This cassoulet has a decidedly Cajun twist as it uses the 'holy trinity' (onion, bell pepper, and celery) instead of the French mirepoix (onion, carrot, and celery). I'm not a fan of overly spicy food, so my seasoning is a starting point for those with a more mild palate.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Pork Sausage
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1/2 the butter in the pot. Add onion, bell pepper, and celery. Cook until soft, about 5 minutes. Transfer vegetables to a bowl. Add bacon and cook until brown and crisp, about 5 minutes. Remove bacon and drain on a paper towel-lined plate. Add chicken and boudin sausage. Cook in rendered bacon fat until chicken is no longer pink inside and juices run clear, 5 to 10 minutes. Drain and discard bacon grease and turn off Saute function.
- Pour in cannellini beans, chicken broth, and cooked onion mixture. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, melt remaining butter in a small skillet over medium heat. Stir in minced garlic and fresh bread crumbs. Cook until garlic and bread crumbs are browned, 2 to 4 minutes. Transfer bread crumb mixture to a bowl.
- Release Instant Pot® pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove boudin sausage, cut into 1-inch pieces, and return to the pot. Stir in Cajun seasoning, hot sauce, and cooked bacon. Ladle cassoulet into serving bowls and top each serving with toasted bread crumbs.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 45.4 g, Cholesterol 44.9 mg, Fat 14.8 g, Fiber 6.9 g, Protein 20.8 g, SaturatedFat 5.7 g, Sodium 1120.6 mg, Sugar 2.8 g
SLOW-COOKER CASSOULET
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
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 WITH CRUMB TOPPING
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
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place bread crumbs in a 15x10x1-in. baking pan. Bake, uncovered until crumbs are lightly browned, stirring occasionally, about 8-12 minutes. Set aside., 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 bread crumbs. Top individual servings with remaining bread crumbs. If desired, sprinkle with chopped parsley.
Nutrition Facts : Calories 482 calories, Fat 22g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 802mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 6g fiber), Protein 40g protein.
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