When I posted this dinner in my slow cooker on Instagram a week or so ago, I hadn’t really intended to publish the recipe because it was just one of my “famous” throw it together meals. You know the kind. You get out some things that work together and have 1/2 a vision of what it will become. Am I the only one that does that?
Well, I’ve had quite a few requests for it so I’m sharing it today. I don’t have many photos but I hope you can tell enough about it to know it is good and worth making. I served it with some quinoa and a salad. It would be traditionally served with rice or noodles. I’ll be popping it in the slow cooker this afternoon for dinner on this cold, snowy day and will serve it with brown rice tonight.
Typically, Cassoulet (pronounced “kas-oo-LAY”) is a hearty French bean stew made with white beans and sausages, along with pork, lamb or other meat. I used chicken because we don’t really eat much pork or lamb (at all).
A classic cassoulet recipe features goose or duck confit and topped with breadcrumbs and fried pork or duck skins. A traditional peasant dish, cassoulet is customarily baked in an earthenware dish for two hours or longer. I skipped the bread crumbs and prepared it in my slow cooker for 2 1/2 hours on high.
- 1 can white beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 2 tbs extra-virgin olive oil
- 4 boneless, skinless chicken breasts
- 1 small onion, chopped
- 2 cloves garlic, roughly chopped
- 24 oz organic chicken broth
- 2 tsp Herbs de Provence
- ¼ cup white wine
- 4 carrots, sliced
- Herbs de Provence flavored Sea Salt
- Remove the cast aluminum insert from the Slow Cooker (I use the All Clad).
- Place it on the cooktop.
- Add 2 tbs olive oil and turn to medium high heat.
- Add chopped onions and cook until beginning to turn opaque.
- Sprinkle with Herbs de Provence Sea Salt and ground black pepper on both sides of chicken breasts.
- Add them to the cooking onions and sear on each side.
- Remove insert from heat and place in the Slow Cooker.
- Add other ingredients adding the Herbs de Provence last.
- Stir and set to cook for 2½ hours on high or 4 hours on low.
- The chicken will fall apart it is so tender.
- Serve with rice or noodles of your choice.
- **Note: For a more classic version, about 15 minutes before cooking time is complete, you can add breadcrumbs and place in your oven for 15 minutes to crisp the top.
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