Crock Pot Easy Cassoulet Recipe Chicken Recipe For Hand

EASY AND DELICIOUS SLOW COOKER CASSOULET

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.

QUICK CASSOULET

Steps:

• Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
• Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
• Remove bay leaves and discard. Sprinkle parsley over the top, and serve.

CLASSIC FRENCH CHICKEN AND SAUSAGE CASSOULET RECIPE

Steps:

• Gather the ingredients.
• Place the beans in a large saucepan and cover them with cold water. Bring the beans to a gentle simmer over medium heat. Cover and cook them until they begin to turn tender, about 1 hour and 15 minutes.
• Add 1 teaspoon salt and 1/4 teaspoon ground black pepper to the beans and cook until the liquid has absorbed, about 25 additional minutes.
• Remove the beans from the heat, drain and discard any other liquid, and set the beans aside.
• In a large skillet over medium-high heat, cook the lardons for 5 minutes, until they turn brown. Transfer them to a plate.
• Add the onions to the pan and sauté them for 10 minutes, until they turn light golden brown. Transfer them to the plate with the lardons.
• Brown the sausage and transfer it to a bowl. Preheat the oven to 350 F.
• Drain all but 4 tablespoons of the fat from the skillet. Add the chicken breast pieces to the fat and brown them over medium-high heat. Transfer the chicken to the bowl with the sausage.
• Brown the chicken legs in the skillet. Then transfer them to the bowl.
• Combine the lardons, onions, sausage, chicken pieces and legs, tomatoes, wine, chicken stock, bouquet garni, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish.
• Cover with a lid or foil and bake the casserole for 25 minutes.
• Add the carrots to the pan, cover, and bake for an additional 20 minutes.
• Add the reserved white beans to the hot casserole and gently stir the mixture.
• In a small bowl, toss the breadcrumbs, parsley, and thyme with the melted butter. Sprinkle the seasoned breadcrumbs over the casserole.
• Bake it, uncovered, for 1 hour.
• Discard the bouquet garni and serve the cassoulet hot.

CROCK POT EASY CASSOULET

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.

SLOW COOKER CASSOULET WITH CRUMB TOPPING

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.

CROCK POT CHICKEN AND SAUSAGE CASSOULET

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.

CHICKEN CASSOULET SOUP

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain., Transfer to a 4- or 5-qt. slow cooker. Add the water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, thyme, fennel and if desired, lavender. Cover and cook on low for 6-8 hours or until heated through., Divide among bowls; sprinkle with bacon. If desired, top with additional fresh thyme.