Easy And Delicious Slow Cooker Cassoulet Food

SLOW-COOKER CASSOULET

Steps:

• Combine beans, crushed garlic, onion, carrots, tomatoes, thyme, bay leaves and meats in a slow cooker, and turn heat to high. (If you like, brown sausage and duck legs in a skillet before adding.) Add stock or water to cover by 2 inches. Cover and cook until beans and meats are tender, 5 to 6 hours on high heat, 7 hours or more on low.
• When done, add salt and pepper to taste, along with minced garlic. If you like, remove cassoulet from slow cooker, and place in a deep casserole; cover with bread crumbs and roast at 400 degrees until bread crumbs brown, about 15 minutes. Garnish and serve.

CLASSIC FRENCH CASSOULET

Steps:

• Preheat your oven to 325 F degrees.
• Brown the sausage: In a dutch oven or heavy bottomed sauce pan, brown the sausages whole. I prefer a smaller bite so I dice them up in pieces. Remove them once browned.
• Cook the chicken: Add the chicken breasts to the Dutch oven next, season with salt and pepper, and cook until the chicken is no longer pink and cooked through. Remove and set aside.
• Saute veggies: Add onion, carrot, and leeks to the pot in the residual sausage fat and cook until tender, about 4 minutes. Then add the shallots and garlic and saute for an additional minute.
• Deglaze pot: Add the white wine to deglaze the pot, scraping any brown bits from the bottom.
• Finish the cassoulet: Return the protein to the pot and add beans, herbs, water and seasoning. Bring to a simmer then cover and transfer to the oven to bake for 2 hours.
• Garnish with parsley and serve.

EASY AND DELICIOUS SLOW COOKER CASSOULET

Steps:

• Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
• Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
• Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.

SLOW COOKER CASSOULET

Steps:

• Place the chicken into the bottom of a slow cooker. Stir together the onion, garlic, parsley, salt, pepper, cannellini beans, and turkey kielbasa in a large bowl. Pour the mixture over the chicken in the slow cooker, and pour the wine over all the ingredients. Cover, set the cooker to Low, and cook until the chicken is very tender and the cassoulet is thickened, 5 to 6 hours.

ALL-DAY SLOW-COOKER CASSOULET

Steps:

• Put the beans in a medium bowl, cover with about 3 inches of water, and soak overnight. Or put the beans in a saucepan, cover with water, and bring to a boil for 3 minutes. Remove from the heat and soak for 1 hour. Then drain.
• Meanwhile, cut the duck into 8 pieces: 2 breast halves, 2 drumsticks, 2 thighs, and 2 wings. Trim off all visible fat and excess skin and set the fat and skin aside. Season the duck pieces and lamb with the salt and pepper and set aside.
• Cook the duck fat and skin in a large heavy skillet over medium heat until between 1/4 and 1/3 cup fat is in the pan, about 4 minutes. Remove the solid pieces of fat and skin and discard. Brown the duck in the hot fat on both sides, about 4 minutes per side, and set aside. Brown the lamb, about 4 minutes per side, and set aside. Brown the sausage pieces on all sides, about 3 minutes per side, and set aside.
• Add the onion and celery to the skillet and sauté until lightly browned, about 4 minutes. Add the garlic, nutmeg, Italian seasoning, and cloves and sauté until aromatic, about 1 minute. Add the wine and bring to a boil. Add the beef broth and tomatoes, return to a boil, and remove from the heat.
• To assemble the cassoulet:
• Layer the beans and meats, in alternating layers (4 of beans, 3 of meat), starting and ending with the beans. Pour the liquid over all, cover the cooker, and cook until the beans are tender, 8 to 10 hours on low.
• Preheat an oven to 350°F. Mix the breadcrumbs and parsley and scatter over the top of the cassoulet. Transfer the crock with the cassoulet to the oven and bake until the top is browned and bubbling, about 30 minutes. Serve immediately.

SLOW COOKER PORK CASSOULET

Steps:

• Note before starting, that the beans need to be soaked overnight by covering with water, then draining off that water before starting the recipe. Or if you are short on time you can you use the quick soak method.
• After cooking the bacon, brown the pork ribs in the same pan using some of the bacon grease, no need to cook the pork ribs through, just brown them.
• Add beans, cooked bacon, country ribs, chicken broth, diced tomatoes, wine, carrots, onion, garlic, pepper, thyme and bay leaves to the slow cooker, stir.
• Cover and cook on low for 9-10 hours.
• When the cooking time is done remove the ribs from the slow cooker, shred and add the meat back to the slow cooker and stir. Remove and discard bay leaves.
• Preheat oven to 400°.
• In a small bowl mix together the breadcrumbs and butter. Crumble this mixture over the beans and pork in the slow cooker.
• Add the slow cooker insert without the lid into the 400° oven for about 10 minutes or until the topping is browned. (be sure your slow cooker is rated for use in the oven, most of the newer Crock-Pot® brand slow cookers are, up to 400°.)
• Serve and enjoy!

SLOW COOKER CASSOULET

Steps:

• Saute sausage in large skillet over medium heat till browned. Remove with slotted spoon.
• Add onion, carrots, celery, and garlic to sausage drippings and saute till onions turn translucent, about 5 minutes, adding olive oil if needed to prevent sticking. Add thyme, rosemary, and sage and saute till fragrant, a minute or two.
• Combine onion mixture, sausage, beans, tomatoes, and stock in 3.5 quart (or larger) slow cooker. Cover and cook 8 hours on LOW.
• Just before serving, combine melted butter, parmesan, and bread crumbs, stirring till well coated. Sprinkle crumb mixture over each serving.

CASSOULET

Steps:

• Turn the oven to 170C. Heat 1 tbsp of the oil in a non-stick frying pan and fry the bacon until just crisp. Tip into a shallow, flameproof casserole with a lid. Add the onion and garlic to the pan and fry for 5 mins, until softened. Tip into the casserole.
• Heat the remaining oil in the pan and fry the chicken thighs until golden brown all over, then add to the casserole. Fry the sausages until brown and add to the casserole with the beans. Pour the stock into the pan, scraping any bits from the bottom, and bring to the boil. Add the tomato puree, tomatoes and herbs, stir well, then pour intion the casserole and season.
• Remove from the heat and sprinkle the breadcrumbs over the surface in a thick, even layer. Bake uncovered for about 30 mins, until a golden crust is formed. Serve warm.
• Make the dish to the end of step 2, Cool, then transfer to a freezerproof container, cover and freeze for up to 1 month. To reheat from frozen: turn the oven to 160C. Transfer the cassoulet to a casserole and sprinkle with breadcrumbs. Cook for 1 hour 25 mins or until hot and bubbling and a crust has formed.

SLOW-COOKED DUCK CASSOULET RECIPE

Steps:

• Set the oven to 160°C/320°F/Gas Mark 3. Put a deep roasting tin in the oven to heat up or preheat a slow-cook pot.
• Heat a large frying pan, add the seasoned duck portions, skin-side down, and leave them to brown, then turn them over to seal the meat. Put in the hot tin or pot, drain off all but 1tbsp of fat.
• Add the pork to the pan and let it brown all over. Spoon into the tin or pot. Add the sausages, lardons, onion wedges and garlic halves, cut-side down, to the pan and brown them all over.
• Tip this mixture into the tin or pot. Add the tomatoes and stock to the pan, along with the chilli, thyme and sherry vinegar. Bring to the boil. Add the beans and pour it all into the tin or pot; stir to mix. Cover the tin with foil, shiny side down, and cook for 1½ hours. Cook in the pot on Auto for 4-5 hours.
• Take the tin out of the oven. Discard the garlic and chilli, if you like. Tear chunks off the baguette and throw them on top. Put the cassoulet in the oven and turn up the heat to 180°C/356°F/Gas Mark 4 to cook, uncovered, for 30-40 minutes to crisp bread. Tip the cassoulet cooked in the slow-cook pot into a roasting tin and finish off in the oven, as above.

EASY CASSOULET

Steps:

• Prep the chicken and sausages: Pat the chicken dry with a paper towel and season both sides with salt and black pepper. Prick each sausage with the tip of a paring knife in a couple of places. This will prevent them from bursting as they cook.
• Cook the onions and garlic: Pour off and discard all but a thin layer of fat from the skillet. Return the skillet to the stove over medium heat. Add the onions and garlic and cook for 3 to 4 minutes, until the onions soften.
• Turn on the broiler: Set a rack about 8 inches from the broiler element and turn on the broiler.