Slow-Cooker Cassoulet

Name: Slow-Cooker Cassoulet
Yield: Serves 6 to 8
Cuisine: Europe, French
Ingredients: 1 pound, dried medium-sized white beans, rinsed and picked over; 2 pounds, boneless country-style pork ribs, cut into 1-inch chunks; , Salt and pepper; 1 tablespoon, vegetable oil; 8 ounces, kielbasa sausage, halved lengthwise and sliced thin; 2 , onions, chopped fine; 6 , garlic cloves, minced; 1 tablespoon, minced fresh thyme; 1 tablespoon, tomato paste; 3 1/2 cups, low-sodium chicken broth; 1/2 cup, brandy; 1 (14.5-ounce) can, diced tomatoes, drained; 4 , bone-in, skin-on chicken thighs (about 2 pounds), excess fat trimmed; 2 slices, hearty white sandwich bread, torn into pieces; 2 tablespoons, unsalted butter, melted

Main Courses
Europe
French
Meat
Poultry
Pork
Chicken
Slow Cooker
Stews

Appears in Cook's Country December/January 2009

Despite its French name, this hearty stew is built on the familiar flavors of pork, chicken, and beans. Traditional cassoulet takes days of cooking, but we streamlined the recipe for the slow-cooker.

SERVES 6 to 8

TIME 6 to 7 hours on low

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