Slow-Cooker Cassoulet Slow-Cooker Cassoulet

This classic French stew recipe is typically made with a variety of meats and simmered over the course of multiple days. In this easy, streamlined cassoulet, the slow cooker makes it a breeze to have a healthy dinner on the table when you get home.

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• By: Stacy Fraser EatingWell Test Kitchen Manager

Ingredients 8 servings

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• Cassoulet
• 1 pound dried great northern beans, soaked (see Tip) and drained
• 1 4-ounce ham hock
• 2 cups halved and sliced onion
• 3 cloves garlic, sliced
• 2 bay leaves
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1 cup low-sodium chicken broth

• 1 (28 ounce) can no-salt-added plum tomatoes
• 2 pounds pork shoulder or pork butt, trimmed and cut into 2-inch pieces
• 2 tablespoons tomato paste
• 1 cup dry white wine
• Breadcrumbs
• 3 tablespoons extra-virgin olive oil
• 2½ cups coarse fresh whole-wheat breadcrumbs
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley