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Sunday Slow Cooker: Thomas Keller's Cassoulet

Sunday Slow Cooker: Thomas Keller's Cassoulet

Got guests over watching the Super Bowl this weekend? You can employ the help of a low-maintenance slow cooker during the game yet still impress your party with cassoulet. One of the benchmarks of classic French cooking, it's characterized by a copious mélange of grand meats, from duck confit to fine sausages.

Since this rendition was adapted from a recipe developed by celebrity chef and restaurateur Thomas Keller, it won't fail you! To wow your family this weekend,


Thomas Keller's Slow-Cooker Cassoulet

Thomas Keller's Slow-Cooker Cassoulet

Thomas Keller's Slow-Cooker Cassoulet


  1. 4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
  2. Kosher salt and freshly ground pepper, to taste
  3. 2 Tbs. canola oil
  4. 1 cup panko
  5. 4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
  6. 4 cups coarsely chopped yellow onions (about 3 medium onions)
  7. 2 cups dry white wine, such as Sauvignon Blanc
  8. 1/4 cup tomato paste
  9. 1 can (35 oz.) peeled Italian plum tomatoes, drained and
  10. coarsely chopped
  11. 2 cups chicken broth
  12. 12 cups cooked Great Northern beans or other small white
  13. beans, drained
  14. 1 1/2 lb. fresh chorizo sausage, each halved on the bias
  15. 1 garlic head, halved crosswise
  16. 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
  17. 1 lb. baguette, cut into 1/2-inch-thick slices
  18. Extra-virgin olive oil for brushing
  19. Coarse sea salt, such as sel gris, for garnish


  1. Season the pork generously with kosher salt and pepper; set aside.
  2. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper.
  3. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.
  4. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.
  5. Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.
  6. Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.
  7. Position a rack in the lower third of an oven and preheat the broiler.
  8. Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.
  9. Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley.

Serves 8 to 10.

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pharm_chick pharm_chick 8 years
thanks yum!! now i HAVE to buy one!
danaruth danaruth 8 years
I too love my slow cooker and will turn it on in the morning and have dinner ready at night - and run errands during the day and not worry about it. However, I'm wondering what size slow cooker this recipe calls for - 12 cups of beans, a 4 pound roast and everything else? It's gotta be some kind of 10 gallon industrial size model!
Food Food 8 years
@pharm_chick: Yes, that's the benefit of a slow cooker — they can be running when you are asleep or at work, because even the high setting is at a rather low temperature. I love using mine, and never worry about burning the house down with it!
aimeeb aimeeb 8 years
Great one!
pharm_chick pharm_chick 8 years
i love all your slow cooker recipes, i dont have slow cooker yet but i do plan on buying one eventually and im printing out your recipes for then lol... this personally i wont make b/c it has pork... but i had a question regarding slow cookers in general, can you turn them on and leave the house? is it safe to do that or should it be monitored? thanks!
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