Slow Cooker Pork Cassoulet Food

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 PORK CASSOULET

Steps:

• Combine all ingredients except beans, bacon and cheese in slow cooker; cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 3 to 4 hours).
• Add beans to ingredients in slow cooker; cook, covered, on HIGH 15 min. or until heated through. Meanwhile, cook bacon until crisp; drain.
• Crumble bacon; sprinkle over ingredients in slow cooker along with the cheese.

SLOW-COOKER PORK CASSOULET

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Crumble bacon; place in slow cooker. Heat drippings over medium-high heat. Add the pork slices; cook 4 minutes, turning once, until browned. Place pork in slow cooker. In same skillet, cook onions and garlic over medium-high heat 5 minutes or until tender. In slow cooker, stir onion mixture, beans, tomatoes, broth, wine, tomato paste, 1 tablespoon of the parsley, 2 teaspoons of the thyme, the salt and pepper.
• Cover; cook on Low heat setting 8 hours. In nonstick skillet, melt butter over medium-high heat. Add bread crumbs; cook until browned. Stir in remaining 1 tablespoon parsley and 1 teaspoon thyme. Uncover slow cooker; stir in vinegar. Sprinkle bread crumb mixture over cassoulet.

SLOW-COOKER PORK STEW

Steps:

• Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
• Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
• Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

SLOW COOKER PORK CASSEROLE

Steps:

• Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
• In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

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 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.

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.

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, COMFORTABLE PIQUANT PORK AND BACON CASSOULET (CROCK POT)

Steps:

• Preheat the slow cooker on high. Place the pork in a frying pan and heat gently until the fat begins to run out. Add the chopped bacon and sausages then brown all over for about 3 to 5 minutes. Remove all the meat from the pan.
• Add the onion to the pan and fry for 3 minutes, then add the garlic and fry for a further 2 minutes. Add the seasonings and the herbes de Provence , and then add the onion mixture to the pork, bacon and sausages. Mix the two types of beans together.
• Layer the pork and onion mixture with the mixed beans, then pour over the tomatoes with their juices. Sprinkle the breadcrumbs over the top and cover with the lid. Reduce the temperature to low and cook for 6 to 8 hours. Served garnished with fresh herbs.