Reviewed: May 20, 2012

I tweaked this. Used picked rotisserie chicken and bulk chicken sausage and chicken broth instead of wine. Added chicken about an hour before done and cooked till thickened.

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Reviewer:

PREDESTOGO

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Cooking Level: Intermediate

Home Town: Windber, Pennsylvania, USA

Living In: Johnstown, Pennsylvania, USA

Reviewed: Feb. 23, 2012

Outstanding. Used some smoked turkey meat for added flavor. Keeps very well in refrigerator. Better next day.

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wc_fowler@yahoo.com

Cooking Level: Intermediate

Reviewed: Jan. 22, 2012

I first made this as written, but when I tasted it during the last hour of cooking, I thought it was missing something! So I ended up adding 1/2 tsp. liquid smoke, 1 cup of chicken broth because it was a little dry, 1 cup of shredded cheddar cheese and 4 oz. of cream cheese! These additions really boosted the flavor and texture! It made it a more smokey, creamy cheesy, hearty dish! I served it over egg noodles!

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Reviewer:

Lillian

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Long Island, New York, USA

Reviewed: Jan. 11, 2012

I just made this Cassoulet for my daughters French class feast. I did use thighs instead of breast and chicken broth instead of white wine. I also seasoned the chicken to my taste prior to putting it in the crock pot. I had to drop it off at the school so I didn't get to taste it prior. When my daughter got out of school, she told me it was "amazing" all the kids loved it and she wanted me to make some for dinner. So it was a big hit!! Thanks for a great recipe!

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Reviewer:

Momof3inVA

Reviewed: Jan. 7, 2012

I would probably add more beans because they are so creamy and with that turkey kielbasa they get a nice smoky flavor. Nice and light comfort food.

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Reviewer:

cagefan23

Reviewed: Dec. 13, 2011

This recipe is a big yes. Every recipe is flexible; I take "to your taste" very seriously. With that in mind, I knew the kielbasa wasn't what I wanted. I used italian sausage -- the mild, or "sweet" kind, not hot Italian. (Although, I think that might be good too, in a different way.) Many people (most men) don't care for breast meat because it tends to be bland and dry. I use boneless thighs. Garlic: use more, or add it for the last hour or two. Garlic flavor cooks away. Many seasonings do. Crock-pot: don't lift the lid, don't stir, do not disturb. Suppress your natural cook's tendency to check the pot. Slow-cookers only work one way.

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Reviewer:

family-cook

Cooking Level: Expert

Home Town: Lufkin, Texas, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Dec. 7, 2011

I found this boring. Too many beans; missing something.

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Reviewer:

Lyssa1108s

Cooking Level: Beginning

Living In: Layton, Utah, USA

Reviewed: Nov. 23, 2011

This was very bland. I was very disappointed. I followed the recipe exactly. Did not taste anything like an authentic cassoulet. I'm sure with some tweaking it could improve, but I wouldn't bother.

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