Slow Cooker Cassoulet

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Slow Cooker Cassoulet to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Slow Cooker Cassoulet, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 pounds skinless, boneless
• chicken breast halves, cut into
• chunks
• 1 onion, quartered and thinly
• sliced
• 2 large cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (15 ounce) cans cannellini
• beans, drained and rinsed
• 1 pound turkey kielbasa, cut into
• 1/2-inch slices
• 1/3 cup dry white wine

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place the chicken into the bottom of a slow cooker

Step 2: Technique & Execution

Stir together the onion, garlic, parsley, salt, pepper, cannellini beans, and turkey kielbasa in a large bowl

Step 3: Technique & Execution

Pour the mixture over the chicken in the slow cooker, and pour the wine over all the ingredients

Step 4: Technique & Execution

Cover, set the cooker to Low, and cook until the chicken is very tender and the cassoulet is thickened, 5 to 6 hours.