Cassoulet-Ish Slow Cooker Stew
- Ready In:
- 9hrs 15mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
- 1 lb dried cannellini beans
- 2 -3 tablespoons olive oil
- 1 lb garlic sausage, cut into 2-inch pieces
- 3 lbs chicken thighs, and drumsticks
- 1⁄3 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 teaspoons poultry seasoning
- 1 large onion
- 2 celery ribs, cut into 2-inch pieces
- 4 garlic cloves
- 1⁄4 teaspoon nutmeg
- 1 teaspoon italian seasoning
- 1 pinch clove
- 1⁄2 cup dry white wine (a cheap supermarket Sauvignon Blanc works very well here!)
- 4 cups chicken broth
- 1 (14 ounce) can diced tomatoes, drained
- 2⁄3 cup breadcrumbs
- 1⁄4 cup Italian parsley, chopped
directions
- Soak the beans overnight.
- In a large deep skillet, brown the sausage in about 1 tbsp of the olive oil, about 3 minutes per side. Set sausage aside.
- Make a mixture of the flour, salt, pepper, and poultry seasoning; coat the chicken pieces.
- Brown the chicken pieces, about 3 min/side. Set chicken aside.
- In the same skillet, saute onion and celery for about 5 minutes. Add garlic, nutmeg, Italian seasoning, and cloves. Saute for another minute.
- Add the wine to the skillet and bring to a boil.
- Add chicken broth and tomatoes to the skillet and bring to a boil again.
- In the slow cooker, layer the ingredients as follows: beans-chicken-beans-sausage-beans.
- Pour the contents of the skillet over everything.
- Cook for 8-10 hours on low.
- Preheat the oven to 350. Meanwhile, mix breadcrumbs and parsley and sprinkle over the top layer of beans.
- Bake the crock in the oven for 30 minutes.
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