Slow-Cooker Cassoulet

By bownebites

Ingredients

• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 can (14.5 oz) diced tomatoes, drained
• 1 1/2 c. chicken broth
• 1 c. white wine
• 2 lbs chicken thighs, skin and excess fat removed
• 1 lb boneless pork shoulder, trimmed and cut into 1 inch pieces
• 1 T. tomato paste
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup bread crumbs
• 2 cans (15 oz) cannellini beans, drained and rinsed
• 1/2 lb kielbasa, halved lengthwise and cut into 1/2 inch slices
• 1/2 tsp. fresh thyme, chopped
• 1/2 tsp. salt
• 1/2 tsp. black pepper

Preparation

Step 1

1. In a 5-6 qt slow cooker, combine onion, garlic, tomatoes, broth, wine, chicken, pork, tomato paste, thyme sprigs and bay leaf

2. Cook on HIGH for 4 hours, or LOW for 7 1/2 hours

3. Stir in 3/4 cup of the bread crumbs, he beans, kielbasa, chopped thyme, salt and pepper; remove thyme springs and bay leaf and discard.

4. Sprinkle each serving with bread crumbs and serve