Description
A comforting, robust slow-cooker cassoulet with tender chicken, smoky sausage, and creamy white beans that requires minimal effort.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 1 lb smoked sausage, sliced into 1-inch rounds
- 1½ tsp kosher salt
- ½ tsp black pepper
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- ½ cup dry white wine (optional)
- 3 cans (15 oz each) cannellini beans, rinsed
- 2 cups low-sodium chicken stock
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- 1 cup breadcrumbs
- 2 tbsp melted butter
- 1 tbsp chopped parsley
Instructions
- Season chicken thighs and sausage with salt and pepper.
- Brown sausage and chicken in a heavy skillet over medium-high heat for 2–3 minutes per side.
- Transfer browned meat to a slow cooker.
- Sauté onion, carrots, celery, and garlic in the skillet for 4–5 minutes, then deglaze with white wine and add to the slow cooker.
- Add cannellini beans, chicken stock, diced tomatoes, bay leaves, and thyme to the slow cooker.
- Cook on Low for 6–8 hours or on High for 3–4 hours until chicken and beans are tender.
- For a crispy topping, transfer to an ovenproof dish, mix breadcrumbs with melted butter and parsley, and broil for 2–3 minutes until golden and crisp.
Notes
For a thicker stew, remove the lid and cook on High for 30–60 minutes if too soupy. Serve with crusty bread or over creamy mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French