Slow-Cooker Cassoulet

Name: Slow-Cooker Cassoulet
Yield: Serves 6 to 8
Cuisine: 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

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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.

SERVES6 to 8

TIME6 to 7 hours on low

WHY THIS RECIPE WORKS

To enhance the meatiness of boneless country-style ribs in our Slow-Cooker Cassoulet, we browned the ribs before adding them to the slow cooker. We preferred garlicky kielbasa to andouille and chorizo, browned first and added to the stew ju...

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