Slow Cooker Cassoulet

I experienced a glitch that might have resulted in the premature publication of a post! Sincere apologies. 

So, let’s talk cassoulet! My first dalliance with the classic, hearty French dish can be found here but my favorite version is here. However, you just may fall in love with this heartwarming recipe as well—French Country Stew, a.k.a. cassoulet made in a slow cooker. Instead of using pork, you might want to try skinless, bone-in chicken thighs.

Prepare ahead of time, let it simmer while you occupy yourself otherwise...and serve to your loved one on Valentine’s Day!

Slow Cooker Cassoulet
Serves 8

Ingredients
1 lb. boneless pork shoulder
1 (16-oz.) package chicken Sausage
1 (16-oz.) package small dried white beans, like navy, cannellini or great northern
2 (10-oz.) packages mirepoix (diced onions, celery, carrots)
4 cloves garlic, minced
1 (14.5-oz.) can no-salt-added diced tomatoes
2 bay leaves
6 cups low-sodium chicken broth or water
5 sprigs thyme
2 sprigs rosemary
2 Tbsp. unsalted butter
1/2 cup panko bread crumbs
2 Tbsp. finely chopped fresh parsley

Method

Cut pork into 1” pieces. To a 6-qt. slow cooker, add pork, chicken sausage, beans, mirepoix, garlic, tomatoes, bay leaves and chicken broth. Add thyme and rosemary to slow cooker. Season generously with salt and pepper.
Cook over high until beans and meats are tender, 6 to 8 hours. Remove and discard bay leaves, thyme and rosemary from pot. If there is too much liquid, use a slotted spoon to remove beans and meat from slow cooker.
Just before serving, in a 10” nonstick skillet over medium, melt butter. Add bread crumbs and cook until lightly golden brown, stirring constantly, 1 to 2 minutes. Remove from heat. Mix chopped parsley into bread crumbs. If desired, cut sausages into 1” pieces before serving. Divide cassoulet among bowls and top with toasted bread crumbs to serve.