Yesterday I made a huge pot of the slow cooker cassoulet with tweaks and a different cooking method.

C

CathyZ

Well-known member
Here is my report:

It was delicious.

I tripled the recipe, used boneless (against my own advice) skinless chicken, added bacon (thanks Mark), bay leaf, thyme (I can't remember who offered this tweak- maybe Moyn?) and spinach. I started by cooking chopped bacon then flouring and browning the chicken (I think Gretchen suggested browning and I think someone else did too-forgive my not crediting you) along with onions and garlic in a big pot on top of the stove. I poured off the bacon drippings then added all the other ingredients (sausage, wine, pepper, beans) except frozen spinach which got added about a half hour before serving. I cooked the whole batch about two hours and the flavor of the bacon and herbs really added a lot. The chicken fell apart so the plating was not beautiful but the flavor was the best yet. I am changing the recipe for good thanks to all of you! I served it with potatoes- delicious. Those that ate it seemed to really enjoy it. I think this recipe is finally "done".

 
Cathy, gently asking: can adding bacon to this really make a difference? Seems that the

smoked sausage would add the smokey, salty flavor already. Seems you'd just get the same effect by adding bacon. But, I'll probably try your tweaks--especially the herbs and spinach, I even thought chopped kale would be good during the last 20 minutes...we really enjoyed this and we're not normally crockpot fanatics.

 
Yes, does look good. Thanks for taking the time to repost with your tweaks...

next time I have chicken will try this version.

 
Will you please post it when it's done? Thanks. Guess what I'm makikng AGAIN tonight.

Oops. I got so excited. I'm making rather than makking.

 
Val, I thought the same thing before I tried it

I used Polish sausage but not the best quality on the market. It was smoky but not very. I used peppered smoked bacon and it really made the flavor jump out. It does not end up smokey tasting per se but just enough. If you use really high quality smoked sausage you don't need the bacon addiition- in fact you don't really need it at all. It is salty but it did not offend my salt-loving senses.

Yes, I love the idea of kale- try it and see how it works. How about mustard greens? That might add an interesting flavor. This will be the recipe that we ALL have our names on! Like they say about basketball on the TV commercials....I love this game!

 
Here is the latest tweaked version

This started with Mable Hoffmann's recipe and then the tweaks changed it into this:

SLOW-COOKER CASSOULET
serves 6

1 chicken fryer, cut up or about 4 lbs whatever kind of chicken you want to use
flour to dredge chicken in
1/2 lb bacon, cut in pieces
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped
3 heaping Tbsp parsley, chopped
1/2 tsp pepper
2 small bay leaves (or 1 large)
1 tsp dry thyme
2-15 oz cans Cannellini beans (white kidney beans), drained
10 oz package frozen spinach
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 from pan and set aside. Dredge chicken and cook in the bacon drippings with the onions and garlic. Drain drippings.

Place chicken, onions, garlic and bacon in the slow cooker and sprinkle evenly with parsley, bay leaves, thyme and pepper. Spoon beans and sausage on top. Pour on the wine, cover and cook on LOW 5 hours. Put spinach over the top and cook another hour. Serve with small new potatoes or mashed potatoes.

Note: can also cook in a big pot on top of the stove or in the oven. Simmer for 2 hours on top of the stove, bake at 350 degrees for 1-1/2 hours in the oven.

 
Cathy, today I was hoping to have enough time to get on my computer >

and ask for good crock pot recipes, as in June, we are having company for two weeks and I don't want to be in the kitchen all the time, but want GOOD food! I was so excited when I saw "your" recipe. It will be one that I will copy and use. Thanks! (it sounds wonderful)

 
Great, thanks Cathy...and with the bacon, there's now count 'em...1, 2, 3 4 proteins

in this dish...this is not criticism, just an observation! It IS fun to experiment!

 
Cathy, did you do the long cooking on the stove or in the oven

I tried this recipe last night. I got my crock pot off the top shelf (and myself off my cassoulet high horse) but my pot is a bit small. I crammed everything in with the sausage heaped up into the domed lid. After 6 hours the chicken was falling apart, but the rest still had a raw onion taste and could have cooked longer. I'm sure it was the pot. I want to try it again in a Dutch oven, maybe braising it in the oven?

 
Thanks Cathy, I can use all the help I can get. I just don't have time

to search the internet and recipe books, so if you and the others can help, I will start copying like mad! I really do appreciate this!!

 
REC: Julia's Slow-cooker Baked Baked Beans

While we're on the subject of crock pot recipes, and while I have the book out, these are wonderfully easy. Dry beans are used without soaking them first, and it cooks overnight. I make them the day before for barbecues, and then only have to make coleslaw and get burgers and hot dogs together the day of.

A 2-inch cube of salt pork (6 to 8 ounces)

Cut the pork into 3/8-inch-thick strips (leave on the rind) and simmer for 10 minutes in 2 quarts of water. Drain and rinse in cold water.

Meanwhile, assemble in a slow cooker:

2 cups dried small white beans, well picked over and rinsed
5 cups water
1-1/2 tsp. salt
1 cup finely sliced onions
2 large cloves of garlic, minced
2 Tbs. dark unsulfured molasses
2 Tbs. Dijon mustard
1/2 tsp. thyme
2 imported bay leaves
1/2 Tbs. grated fresh ginger
6 grind of pepper.

Add the blanched pork.

Cover and bring to the simmer, then cook on low heat for 12 to 14 hours. Look at them once in a while--they may need a little bit of boiling water. They are not done until the beans have turned a dark reddish brown. Correct seasoning.

May be baked a day or two ahead and reheated.

(Notes: I never blanch the pork anymore, though it does soften it a little; I just add it last and go easy on the salt. If you make this ahead, be sure to refrigerate uncovered and stir a few times, or transfer them to a shallow pan so they'll cool quickly. I've had them go off on me when I've put the warm crock pot, covered, in the refrigerator. It's like an incubator!)

 
Joe, I'm fixing these!! Were you the one that gave us a recipe for Oven Baked Drumsticks>

a few months ago? It has become a family favorite and I fixed them tonight. They're delicious.

 
This time I did it on top of the stove, Joe

The chicken falls apart and of course you have to keep the bottom from burning but it turned out great yesterday. let me know if you try it again.

 
Yep, that was me. I'm glad you like them. It's good with thighs too, but not quite so easy to eat.

 
It's a challenge! We once had French houseguests who absolutely couldn't sleep when I made

this recipe. They hounded me all day for a taste, but I made them wait for the party. Maybe it was the anticipation, but they never tasted, or even imagined, anything so wonderful as Boston Baked Beans! We take them for granted here but to a European palate they're very exotic.

 
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