Like others I used chicken legs rather than breasts, because it tastes better. Also, I started out with dry beans rather than canned, which gave me a lot more control over the end flavor. I used beef broth, chicken broth, and white wine, in equal parts to cook my beans in. Then I added 3 baby leeks finely chopped in place of half of the onion, and added 1/2 TBSP of thyme. It was amazingly delicious! Cassoulet is one of those dishes that everyone has their own recipe for, so I think this recipe is more to let people know that it can be made in a slow cooker and give us the times and ratios, which I appreciate greatly. As far as the "dryness" others complained of, cassoulet isn't soup. This is the texture it's supposed to be. Thanks so much cooks4forty for this innovative and unusually healthful take on cassoulet.
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Like others I used chicken legs rather than breasts, because it tastes better. Also, I...