I cooked this cassoulet in the crock pot, but I didn’t really want to call it “Crock Pot Cassoulet.” I have also done it in the oven- works well, too.
- 3 carrots, diced
- 4 stalks celery, diced
- 2 yellow onions, diced
- 2 cloves garlic, minced
- 1 lb. smoked sausage, sliced
- 1 lb. boneless, skinless chicken thighs, cut into bite sized pieces
- 2 cans cannelloni beans, rinsed and drained
- 1 can diced tomatoes, undrained
- ½ to 1 cup chicken broth
- ½ c wine
- 2 bay leaves
- 1 t dried thyme
- salt and pepper
- fresh parsley chopped
Sauté onion, carrot, garlic, and celery in olive oil until soft. Remove from skillet and add to the crock pot. In the same skillet brown chicken thighs (you may have to add a little more oil). Add sausage to brown it a bit, too. Remove chicken and sausage and put in pot with onion mixture. Deglaze skillet with wine, cook for a minute to burn off the alcohol. Pour over onion, chicken, sausage mixture. Add everything but fresh parsley to the pot. Add enough chicken stock to almost cover everything. Cook in crock pot on low for 5 or more hours.
This recipe is for the crock pot, but you could put everything in a dutch oven and cook in the oven for a couple of hours. You will need to add some more liquid partway through the cooking.