Slow-Cooker Cassoulet

By á-4084

Ingredients

• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 14 1/2 ounce can diced tomatoes, drained
• 1 1/2 cups low-sodium chicken broth
• 1 cup white wine
• 2 pounds chicken thighs, skin and excess fat removed
• 1 pound boneless pork shoulder, trimmed and cut into 1-inch pieces
• 1 tablespoon tomato paste
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup bread crumbs
• 2 15 ounces cannellini beans, drained and rinsed
• 1/2 pound kielbasa, halved lengthwise and cut into 1/2-inch slices
• 1/2 teaspoon fresh thyme, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

Step 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. 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.