Slow-Cooker Cassoulet

Ingredients

• 1 whole(s) onion chopped
• 2 clove(s) garlic crushed
• 1 can(s) diced tomatoes drained
• 1-1/2 cup(s) chicken broth low sodium
• 1 cup(s) white wine
• 2 pound(s) chicken thighs skin and excess fat removed
• 1 pound(s) boneless pork shoulder trimmed and cut into 1-inch pieces
• 1 tablespoon(s) tomato paste
• 2 sprig(s) fresh thyme
• 1 bay leaf
• 1 cup(s) bread crumbs
• 2 can(s) cannellini beans drained and rinsed
• 1/2 pound(s) kielbasa halved lengthwise and cut into 1/2-inch slices
• 1/2 teaspoon(s) fresh thyme chopped
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) black pepper

Preparation

1. 1. In a 5- to 6-quart slow cooker, combine onion, garlic, tomatoes, broth, wine, chicken, pork, tomato paste, thyme sprigs and bay leaf. Cook on HIGH for 4 hours or LOW for 7 1/2 hours.


2. 2. Stir in 3/4 cup of the bread crumbs, the beans, kielbasa, chopped thyme, salt and pepper; remove thyme sprigs and bay leaf and discard. Sprinkle each serving with 1/2 tbsp bread crumbs and serve.