Reviewed: Apr. 20, 2010

This was just okay in my book. After reading the reviews before making this, I followed the advice of some of the other reviewers and omitted the salt completely but still felt it was too salty (due to the keilbasa). One other change I made was that I put my boneless, skinless chicken breast halves in whole - which kept them moist and juicy. When they were done, I was able to just break up the breasts into bite sized chunks with a fork. Also - I subbed the dry wine for chicken broth because its what I had on hand. I would probably make this again someday, but will probably omit the kielbasa completely or sub it with meat all toghether. All in all, not bad - but not great either.

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Reviewer:

Philly

Cooking Level: Expert

Home Town: Reading, Pennsylvania, USA

Living In: Hitchcock, Texas, USA

Reviewed: Apr. 20, 2010

This recipe was disapointing. I thought as it was, it was dry and not very flavorful. I ended up using more spices and herbs and adding chicken broth and twice as much wine. I won't make it again. I'd rather have bean soup!

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Reviewer:

Sherry

Cooking Level: Expert

Reviewed: Apr. 19, 2010

Really good recipe with a little tweaking. The cassoulet recipe I usually use is not a slow cooker one so this turned out to be helpful. I used 2 pkgs of Polish Kielbasa, chicken breat tenderloins that I chopped into chunks, and instead of wine, I used organic veggie broth. I add a little more than 2 cups of the broth so it has more of a "stoup" consistency. Usually I use giant butter beans but I was out so today my cassoulet was beanless. :) I also add bacon crumbled on top. MMmmmm, not healthy but sure will be good on a rainy day.

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Reviewer:

liztx8

Reviewed: Apr. 18, 2010

Eh.. this was fair - I thought it was relatively decent, but my husband yucked at it. I used chorizo as was suggested in a review... it gave a nice smoky flavor but it got very crumbly, almost sawdusty weird texture. Here are some changes I made: during the last 2 or so hours of cooking, I threw a package of frozen potato-onion pierogies on top of the mix to add in a carb. Also I served it with crispy french fried onions when i plated it up. I didn't have parsely so I used fresh rosemary as the cooking spice and added some italian seasoning. Here's what I would do if I make this again (which honestly I doubt I will..): instead of using actual sausage, I would suggest a nice smoky ham bone... and for some reason I kept thinking this was crying for okra. I would suggest adding maybe a tad more liquid too.

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Reviewer:

BIRDBRAINS5

Reviewed: Apr. 18, 2010

Loved the recipe, house smelled so good all day. Topped mine with some oven roasted asparagus just to make sure we got our vegetables. Did slow cook for 8 hrs, and came out perfect. Bought a loaf of french bread just like suggested, perfect!

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Reviewer:

Cheezie

Reviewed: Apr. 18, 2010

Did everything according to the recipe, but for some reason the beans broke down into a complete gloppy mess. Fortunately my company was close family, or this could have been embarrassing! The flavor was good, but the consistency was starchy & way too thick. Next time I will cook it the same way, but add the beans an hour or so before it's done.

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Reviewer:

elisa

Cooking Level: Expert

Reviewed: Apr. 17, 2010

Ok. Made this tonight. Would rate 4.5 stars if that were an option. Changes: Used chicken thighs instead of breasts - whole - because that's what we like. Used 1 tsp thyme instead of parsley. Added 1 cup chicken broth (no wine) in anticipation of all the wonderful juices to dip toasted rustic bread into. Cooked 7 hours. Perfect! Will make again - easy and comforting and adaptable to individual tastes.

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Reviewer:

Dede Ranahan

Reviewed: Apr. 17, 2010

Tried this tonight...delicious. I did think it was a little too salty, though, so I added a medium size can of sauerkraut at the end. We thought it was just the right touch. I'll make this again. Thank you

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Reviewer:

Joan C

Reviewed: Apr. 17, 2010

SIX stars for this one! Loved, loved, loved it. It's cruised to the top of our "keeper" list. Served with saffron rice and zucchini. I used Sweet Onion Wine from LaBelle Winery (in NH), a dry white with vidalia tones. Highly recommend.

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