Best All Day Slow Cooker Cassoulet Recipes

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SLOW-COOKER CASSOULET



Slow-Cooker Cassoulet image

Many look down their noses at the slow cooker, but it's perfect for some dishes. Stews, for one. This sausage, duck and white bean stew is rich and hearty, and you can leave the dish wholly unattended for five to seven hours as it cooks. Brown the meat before you put it in the pot or not.

Provided by Mark Bittman

Categories     dinner, soups and stews, main course

Time 5h

Yield At least 4 servings

Number Of Ingredients 15

1/2 pound dried small white beans, like pea or navy
4 cloves garlic, peeled and crushed, plus 1 tablespoon minced garlic
1 medium-large onion, chopped
2 carrots, peeled and cut into chunks
2 cups cored and chopped tomatoes, with their juice (canned are fine)
3 or 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
2 bay leaves
1/4 pound slab bacon or salt pork, in 1 piece
4 sweet Italian sausages, about 3/4 pound
1 pound boneless pork shoulder
2 duck legs
Chicken, beef or vegetable stock, or water, or a mixture, as needed
Salt and freshly ground black pepper to taste
1 cup plain bread crumbs, optional
Chopped fresh parsley for garnish

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



Easy and Delicious Slow Cooker Cassoulet image

I am married to a chef, but I can't cook. So I make a lot of food in my slow cooker when it's my night to cook. We love France and French cooking, and this recipe is a wonderfully simple, elegant cassoulet that even I can make and he loves. Wonderful for cold nights and dinner parties. Double the recipe for leftovers - it melds overnight very well.

Provided by smart cookie

Categories     World Cuisine Recipes     European     French

Time 4h45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
6 slices turkey bacon
1 large onion, finely chopped
4 boneless, skinless chicken thighs, chopped
¼ pound fully-cooked smoked sausage, diced
3 cloves garlic, minced
1 teaspoon dried thyme leaves
2 bay leaves
½ teaspoon ground black pepper
¼ cup tomato paste
3 (15 ounce) cans great Northern beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
3 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 521.9 calories, Carbohydrate 52.9 g, Cholesterol 68.4 mg, Fat 18.9 g, Fiber 12.1 g, Protein 35.5 g, SaturatedFat 5.4 g, Sodium 641.2 mg, Sugar 4.7 g

ALL-DAY SLOW-COOKER CASSOULET



All-Day Slow-Cooker Cassoulet image

This cassoulet is filled to the brim with white beans, lamb, garlic sausage, and smoked sausage (and breadcrumbs), but you can make yours with pork or ham, goat, or duck. Whatever you use, keep the proportions similar to those listed below, and you can't lose.

Provided by Andrew Schloss

Categories     Slow Cooker     Lamb     Sausage     Duck     Bean     Breadcrumbs     Soup/Stew

Yield Serves 12

Number Of Ingredients 20

1 pound dried large white beans, such as cannellini or baby limas
1 duck (about 4 pounds)
1 pound boneless leg of lamb, cut into 2-inch cubes
2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
8 ounces garlic sausage, cut into 2-inch lengths
8 ounces smoked sausage, such as andouille, cut into 2-inch lengths
1 large onion, diced
2 large celery ribs, cut into 1/4-inch-thick slices
4 cloves garlic, minced
1/4 teaspoon ground nutmeg
1 teaspoon dried Italian seasoning
Pinch of ground cloves
1/2 cup dry white wine
4 cups beef or chicken broth, or a mixture
1 can (about 15 ounces) diced tomatoes, drained
2/3 cup dried breadcrumbs
1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
Special Equipment
5-6 quart slow cooker

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.

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All Day Slow Cooker Cassoulet Recipes Explained

All day slow cooker cassoulet recipes are a great way to enjoy this classic French dish without spending all day in the kitchen. A cassoulet is a hearty casserole made with meat, sausage, beans, and vegetables that is slow-cooked for several hours. This dish is perfect for cold winter nights when you crave something hearty and comforting to warm you up.

Traditionally, cassoulet is made with:
  • White beans
  • Pork shoulder
  • Duck confit
  • Sausage
  • Onions
  • Carrots
  • Celery
  • Garlic
  • Canned tomatoes

However, all day slow cooker cassoulet recipes can vary depending on the type of meat and beans used. Some recipes call for chicken, lamb, or beef instead of pork and duck. You can also swap out the white beans for other beans like cannellini or black beans.

The key to making an all day slow cooker cassoulet recipe is to start cooking early in the day so that the flavors have time to meld together. This dish typically takes around 8 hours to cook on low heat, so it's perfect for a lazy Sunday when you're not in a hurry.

Steps for an all day slow cooker cassoulet recipe:
  1. Start by soaking the beans overnight. This will help them cook more evenly and reduce the cooking time.
  2. Brown the meat and sausage in a pan before adding them to the slow cooker. This will give them a nice crust and help them develop more flavor.
  3. Layer the ingredients in the slow cooker starting with the beans and onions on the bottom. Then add the meat, sausage, and vegetables on top.
  4. Pour in canned tomatoes and chicken stock to create a flavorful broth that the beans and meat will cook in.
  5. Cover and cook on low heat for 8 hours. Stir occasionally to make sure everything cooks evenly.
  6. When the dish is done, remove any bones or skin from the meat and sausage and discard. Serve with crusty bread or over rice.
Tips for making the perfect all day slow cooker cassoulet:
  • Use high-quality ingredients for the best flavor.
  • Don't skimp on the cooking time. This dish needs to cook slowly for several hours to develop the flavors and create a rich, hearty texture.
  • Feel free to experiment with different meats and beans to create your own unique cassoulet recipe. Use what is available in your area.
  • If you don't have a slow cooker you can make an oven-baked cassoulet with similar technique.
  • Find the perfect wine or beer pairing. A hearty red wine like a French Bordeaux or a Belgian Dubbel beer are great choices.

All day slow cooker cassoulet recipes are the perfect comfort food for any occasion. Whether you're hosting a dinner party or just want a cozy night at home, this dish is sure to satisfy. With a little time and patience, you can create a flavorful and satisfying meal that will have everyone asking for seconds.

Cassoulet is a traditional French dish that is a hearty and satisfying meal that can be prepared easily in a slow cooker. It is made with meat, beans, vegetables, and is typically slow-cooked for several hours. Many variations of the dish exist, each with its unique combination of flavors and ingredients. Making an all-day slow cooker cassoulet would require some excellent tips to ensure that the dish is perfect. These tips can help you get the best results possible when preparing an all-day slow cooker cassoulet recipe. Below are some valuable tips on how to make all-day slow cooker cassoulet recipes. 1. Use the right meat: Choosing the right meat is crucial when making all-day slow cooker cassoulet recipes. The traditional meat used in cassoulet is pork sausage or confit, duck or goose, pork belly or ham hocks, and lamb or chicken. You can use any of these meats or make a combination of all of them to add depth to the dish. 2. Soak the beans: Soaking the beans is essential, especially if you are using dried beans. This process removes the gas and phytic acid, making the beans more digestible. Soak the beans for a minimum of 8 hours to overnight before adding them to the slow cooker. 3. Brown the meat: Browning the meat before adding it to the slow cooker adds depth and richness to the dish. The meat's flavor develops during the browning process, which enhances the final outcome of the dish. Brown the meat in batches to ensure that each piece gets an even golden color. 4. Use the right beans: The traditional bean used in cassoulet is the white bean, such as Tarbais, Navy or Great Northern beans, which are creamy and hold their shape well. You can also use cannellini beans or any other white bean that is available in your local store. 5. Choose the right vegetables: Vegetables used in cassoulet include carrots, onions, garlic, celery, and tomatoes. You can also add leeks or fennel to give the dish a unique flavor. 6. Use a bouquet garni: A bouquet garni is a bundle of herbs tied together with butcher's twine. It is used to infuse the dish with flavor and aroma. Herbs typically used in cassoulet include bay leaves, thyme, parsley, and rosemary. Tie the herbs together and drop them into the slow cooker. 7. Use stock: Stock is a crucial ingredient in cassoulet, as it gives the dish its body and flavor. You can add chicken or beef stock to the slow cooker to infuse the dish with flavor. 8. Layer the ingredients: Layering the ingredients in the slow cooker ensures that each ingredient has a chance to cook evenly. Start with the beans at the bottom, followed by the vegetables, meat, and herbs. Pour the stock over the top and stir gently. 9. Cook on low heat: Cassoulet needs to be cooked on low heat for several hours to allow the flavors to meld together. Cook the cassoulet on low heat for 6 to 8 hours or until the meat is tender and falling off the bone. 10. Skim the fat: Cassoulet tends to be rich and fatty. Skim the fat off the top of the dish during the cooking process to ensure that the dish is not too rich. 11. Add breadcrumbs and cheese: Adding breadcrumbs and cheese is a traditional finishing touch to cassoulet. Sprinkle breadcrumbs and cheese over the top of the dish and put it under the broiler to give it a golden color. 12. Serve with crusty bread: Cassoulet is traditionally served with crusty bread to soak up the rich and flavorful sauce. Choose a crusty baguette or any other bread that is available in your local store. Conclusion: Making all-day slow cooker cassoulet recipes can seem daunting, but with these excellent tips, you are assured of getting the best results possible. Whether you are making a traditional cassoulet or a variation of the dish, these tips will help you create a delicious and satisfying meal that your family and friends will enjoy. Remember to soak the beans, brown the meat, use the right meat, vegetables, and herbs, cook on low heat, and add breadcrumbs and cheese for a traditional finish. Serve with crusty bread and enjoy a taste of authentic French cuisine.

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