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CathyZ from Kauai

Rec: Slow-Cooker Cassoulet

Veteran Member
3895 posts
Joined: Dec 10, 2005


Posted to Thread #17358 at 5:55 pm on Jan 5, 2010

1 chicken fryer, cut up about 4 lbs
flour to dredge chicken in
lb bacon, cut in pieces
1 large onion, peeled and chopped
4 cloves garlic, peeled and chopped
3 heaping Tbsp parsley, chopped
2 small bay leaves
1 tsp dry thyme
1/2 tsp pepper
2-15 oz cans Cannellini beans (white kidney beans), drained
10 oz package frozen spinach, thawed and squeezed dry
1 lb Polish sausage or smoked sausage, sliced 1/2" thick
1/4 c dry white wine (I use dry Vermouth)
Cook bacon in a pan on the stove. Remove and set aside. Dredge chicken and brown in the bacon drippings with onions and garlic. Drain.
Place chicken, onions, garlic and bacon in the slow cooker and sprinkle evenly with parsley, bay leaves, and pepper. Add spinach. Spoon beans and sausage on top. Pour on the wine, cover and cook on LOW 6 hours. Serve with small new potatoes or mashed potatoes.

Note: can cook in big pot on top of stove- simmer for two hours covered OR bake at 350 degrees for 1-1/2 hours covered in the oven.

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