Recipes by Method

Slow Cooker Sausage and Chicken Cassoulet

Slow Cooker Sausage and Chicken Cassoulet
Hands On Time:
20 mins
Total Time:
6 hrs
Servings:
4
Yield:
7 cups

Ingredients

  • 1 ⅓ cup dry cannellini beans or Great Northern beans (9 ounces)

  • 1 ½ teaspoon salt, plus more for seasoning

  • 3 tablespoon olive oil, divided

  • 2 cup chopped onions

  • 1 cup sliced celery

  • ¾ cup chopped carrot

  • 2 teaspoon dried herbs de Provence or Italian seasoning, crushed

  • 6 garlic cloves, sliced

  • ½ cup dry white wine or dry vermouth

  • 2 ¼ cup chicken broth

  • ¼ cup oil-packed dried tomatoes, chopped

  • 12 ounce fully cooked garlic chicken sausages, thickly sliced on the bias

  • 1 ½ cup fresh bread crumbs (from 2 slices hearty sandwich bread)

  • 1 recipe Slow Cooker Chicken Confit (see below)

  • ¼ cup finely chopped fresh parsley (optional)

  • Freshly ground black pepper

Slow Cooker Chicken Confit

  • 4 bone-in, skin-on chicken leg quarters (drumstick and thigh)

  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, crushed

  • 1 teaspoon kosher salt

  • ½ teaspoon granulated garlic

  • ¼ teaspoon freshly ground black pepper

  • Nonstick cooking spray

Directions

  1. In a 4- to 6-qt. Dutch oven combine beans, 8 cups cold water, and 1 1/2 tsp. salt. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover and let stand 1 hour; drain. Rinse beans with cold water; drain. Pour beans into a 6- to 7-qt. slow cooker.

  2. In a 12-inch skillet heat 1 Tbsp. olive oil over medium-high. Add onions, celery, carrot, and herbes de Provence; cook about 5 minutes or until vegetables are tender, stirring frequently. Add garlic; cook and stir 1 minute. Add wine; simmer 1 minute or until nearly evaporated, stirring to scrape up browned bits on bottom of pan. Pour vegetable mixture over beans in cooker. Add broth and dried tomatoes; stir to combine. Cover and cook on high 4 to 4 1/2 hours or low 8 to 9 hours.

  3. In a clean 12-inch skillet heat an additional 2 Tbsp. olive oil over medium-high. Add sausage; cook 3 minutes per side or until browned. If using low-heat setting for slow cooker, turn to high. Stir sausage into beans in cooker; cover and cook 30 minutes.

  4. Meanwhile, add bread crumbs to the skillet. Cook over medium 4 minutes or until golden brown and crispy, stirring frequently. Transfer to a small bowl. Place the chicken confit legs in the same skillet; cook over medium 4 minutes per side or until heated through and skin is crisp.

  5. Season bean mixture with black pepper and additional salt. Divide among four bowls; top with chicken legs and sprinkle with bread crumbs and parsley (if using). Serves 4.

Slow Cooker Chicken Confit

  1. Pat the chicken pieces dry. In a small bowl mix together thyme, garlic, 1 tsp. salt, and 1/4 tsp. black pepper. Rub mixture all over the chicken pieces.

  2. Coat the inside of a 6- to 7-qt. slow cooker with nonstick cooking spray. Place chicken pieces skin side up in an even layer in slow cooker. Cover; cook on high 3 to 3 1/2 hours or low 6 to 7 hours.

  3. Serve chicken immediately or cool slightly, then refrigerate until completely cool. Cover and store in the refrigerator up to 4 days. Serves 4.

The slow cooker transforms these simple chicken legs into crisp-skinned, fall apart tender meat that can be served with traditional side dishes or as the star of a French-inspired fork-and-knife winter salad (see recipe.)

Nutrition Facts (per serving)

1050 Calories
39g Fat
73g Carbs
93g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1050
% Daily Value *
Total Fat 39g 50%
Saturated Fat 8g 40%
Cholesterol 249mg 83%
Sodium 1565mg 68%
Total Carbohydrate 73g 27%
Total Sugars 19g
Protein 93g 186%
Vitamin C 15.5mg 17%
Calcium 181mg 14%
Iron 9.5mg 53%
Potassium 855mg 18%
Folate, total 62.2mcg
Vitamin B-12 0.8mcg
Vitamin B-6 1.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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