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
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.
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.
SMOKED SAUSAGE CASSOULET
Provided by Colm Wood
Categories Bean Tomato Kid-Friendly Sausage Bon Appétit Vermont Small Plates
Yield Serves 8 to 10
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add sausages; sauté until brown, about 25 minutes. Transfer to plate and cut into 1/2-inch rounds.
- Add leeks and garlic to same pot. Sauté until beginning to soften, about 8 minutes. Mix in apple, rosemary and sage. Add brandy and simmer until almost evaporated, about 5 minutes. Mix in canned tomatoes with juices, canned beans with 1/2 cup reserved liquid, lima beans, 1 cup broth, tomato paste and cloves. Add sausages. Season with pepper.
- Bring cassoulet to boil. Cover pot and transfer to preheated oven; bake 30 minutes. (Can be made up to 2 days ahead. Uncover; cool 1 hour. Refrigerate until cold; cover and keep refrigerated. Before continuing, rewarm in covered pot in 350°F. oven 40 minutes, adding more broth if dry.)
- Heat remaining 1/4 cup oil in heavy large skillet over medium heat. Add bread and sauté until golden brown, stirring often, about 25 minutes. Combine fresh tomatoes and parsley in large bowl; mix in bread. Season topping with salt and pepper. Spoon onto warm cassoulet. Bake uncovered 15 minutes longer.
SMOKY CHIPOTLE CASSOULET (CROCK-POT)
Found this in a crock pot cookbook and it sounds SO good! After making this I realized that it is definitely more of a chili or stew type recipe...I ate it as is but my husband preferred it over rice. Also-I would keep some sour cream on hand just in case you find it too spicy for your tastebuds, it would cut down the heat a bit I think. It was perfect for us, but we don't have many tastebuds left:)!
Provided by Meredith .F
Categories One Dish Meal
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except cilantro in slow cooker. Cover & cook on low 7-8 hours or in high 4-5 hours.
- Remove bay leaf and garnish with cilantro.
Nutrition Facts : Calories 307.4, Fat 2.6, SaturatedFat 0.6, Cholesterol 45.7, Sodium 837, Carbohydrate 41.1, Fiber 13.2, Sugar 6.2, Protein 30.3
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