After seeing lots of talk of this, I used the version in T&T, but used 4 lbs.boneless skinless chicken breasts. It has lots of good and garlicky flavors but seems somehow incomplete. There was very little liquid, with only the 1/4 white wine. The chicken fell apart, basically shredded itself if I stirred. It looked like a (dry) stew but we wonder if it shouldn't have been saucier? How about another can of beans? Still, it was tasty and I want to improve it next time.
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What is CathyZ Slow-Cooker Cassoulet supposed to look like?
- Thread starter anna_x
- Start date
Yes use bone-in chicken next time Anna. And here is the "tweaked" version I use now
Try this version too- I find browning the chicken makes a big flavor difference and so does the addition of bacon and spinach.
SLOW-COOKER CASSOULET 1 chicken fryer, cut up about 4 lbs
flour to dredge chicken in
½ lb bacon, cut in pieces
1 large onion, peeled and chopped, 4 cloves garlic, peeled and chopped
3 heaping Tbsp parsley, chopped, 2 small bay leaves
1 tsp dry thyme, 1/2 tsp pepper
2-15 oz cans Cannellini beans (white kidney beans), drained
10 oz package frozen spinach, thawed and squeezed dry
1 lb Polish sausage or smoked sausage, sliced 1/2" thick
1/4 c dry white wine (I use dry Vermouth)
Cook bacon in a pan on the stove. Remove and set aside. Dredge chicken and brown in the bacon drippings with onions and garlic. Drain.
Place chicken, onions, garlic and bacon in the slow cooker and sprinkle evenly with parsley, bay leaves, and pepper. Add spinach. Spoon beans and sausage on top. Pour on the wine, cover and cook on LOW 6 hours. Serve with small new potatoes or mashed potatoes. Note: can cook in big pot on top of stove- simmer for two hours covered OR bake at 350 degrees for 1-1/2 hours covered in the oven.
Try this version too- I find browning the chicken makes a big flavor difference and so does the addition of bacon and spinach.
SLOW-COOKER CASSOULET 1 chicken fryer, cut up about 4 lbs
flour to dredge chicken in
½ lb bacon, cut in pieces
1 large onion, peeled and chopped, 4 cloves garlic, peeled and chopped
3 heaping Tbsp parsley, chopped, 2 small bay leaves
1 tsp dry thyme, 1/2 tsp pepper
2-15 oz cans Cannellini beans (white kidney beans), drained
10 oz package frozen spinach, thawed and squeezed dry
1 lb Polish sausage or smoked sausage, sliced 1/2" thick
1/4 c dry white wine (I use dry Vermouth)
Cook bacon in a pan on the stove. Remove and set aside. Dredge chicken and brown in the bacon drippings with onions and garlic. Drain.
Place chicken, onions, garlic and bacon in the slow cooker and sprinkle evenly with parsley, bay leaves, and pepper. Add spinach. Spoon beans and sausage on top. Pour on the wine, cover and cook on LOW 6 hours. Serve with small new potatoes or mashed potatoes. Note: can cook in big pot on top of stove- simmer for two hours covered OR bake at 350 degrees for 1-1/2 hours covered in the oven.