CASSOULET SLOW COOKER RECIPES

Steps:

• In a 4- to 6-qt. Dutch oven combine beans, 8 cups cold water, and 1 1/2 tsp. salt. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover and let stand 1 hour; drain. Rinse beans with cold water; drain. Pour beans into a 6- to 7-qt. slow cooker.
• In a 12-inch skillet heat 1 Tbsp. olive oil over medium-high. Add onions, celery, carrot, and herbes de Provence; cook about 5 minutes or until vegetables are tender, stirring frequently. Add garlic; cook and stir 1 minute. Add wine; simmer 1 minute or until nearly evaporated, stirring to scrape up browned bits on bottom of pan. Pour vegetable mixture over beans in cooker. Add broth and dried tomatoes; stir to combine. Cover and cook on high 4 to 4 1/2 hours or low 8 to 9 hours.
• In a clean 12-inch skillet heat an additional 2 Tbsp. olive oil over medium-high. Add sausage; cook 3 minutes per side or until browned. If using low-heat setting for slow cooker, turn to high. Stir sausage into beans in cooker; cover and cook 30 minutes.
• Meanwhile, add bread crumbs to the skillet. Cook over medium 4 minutes or until golden brown and crispy, stirring frequently. Transfer to a small bowl. Place the chicken confit legs in the same skillet; cook over medium 4 minutes per side or until heated through and skin is crisp.
• Season bean mixture with black pepper and additional salt. Divide among four bowls; top with chicken legs and sprinkle with bread crumbs and parsley (if using). Serves 4.