Slow Cooker Express Cassoulet
A set-it-and-forget-it version using canned beans and pre-cooked duck.
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Ingredients
- 30 ounces canned cannellini beans, rinsed and drained
- 2 legs pre-cooked duck legs (confit), shredded
- 12 ounces garlic sausage or kielbasa, sliced into rounds
- 4 slices thick-cut bacon, chopped
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1/2 cup panko breadcrumbs for topping(optional)
Instructions
- 1
In a skillet over medium heat, brown the chopped bacon until crisp, then remove and set aside.
- 2
Place the diced onion, carrots, and garlic into the bottom of a 6-quart slow cooker.
- 3
Add the drained beans, sliced sausage, and shredded duck meat to the slow cooker.
- 4
In a small bowl, whisk together the chicken stock, tomato paste, and dried thyme until smooth.
- 5
Pour the liquid mixture over the ingredients in the slow cooker and nestle the bay leaf in the center.
- 6
Cover and cook on Low for 6 hours or on High for 3 hours until the vegetables are tender.
- 7
Discard the bay leaf and stir in the cooked bacon bits before serving.
- 8
Optional: Sprinkle with breadcrumbs and place under a broiler for 3 minutes for a traditional crusty top.
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