Question: CathyZ, your slow-cooker cassoulet looks wonderfully tasty and easy, and I like the idea

J

junebug

Well-known member
of cooking dinner slowly and almost automatically while I'm at work, but...

Does the chicken get hot enough fast enough to be safe? Am I being unduly fretful? What are the guidelines here? Any thoughts?

 
It should be fine since the chicken is in pieces. When slow cookers

first came out the instructions were usually to heat on high for a little while and then turn it down--sort of what you do with a braised oven dish.

 
You don't need to worry, Junebug- and here is something further you can do

Take out the insert while you are preparing the ingredients and heat up the slow cooker unit before you start cooking. then drop in the insert and cover. This will cut several minutes off the getting up to temp time. It is an unnecessary step but maybe it will make you more comfortable with the whole process.

 
Yes, it is good! I had it the other night but substituted garbanzo beans...

instead of the cannellini beans.

As suggested, I started it off on high for about an hour, then reduced it to low for the rest of the time.

Also threw a half of a lemon in there too. Very good!

 
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