Thomas Keller’s Slow Cooker Cassoulet Recipe

Oh, I’m so excited to share Thomas Keller’s Slow Cooker Cassoulet Recipe with you! This dish is a warm hug in a bowl—perfect for those cozy evenings when you want something rich and comforting but without standing over the stove for hours. The slow cooker does the heavy lifting, making it easy to infuse deep flavors into tender pork, smoky chorizo, and creamy beans, all melded together into one unforgettable stew.

What really makes Thomas Keller’s Slow Cooker Cassoulet Recipe stand out is how it balances rustic French tradition with modern ease. Whether you’re throwing a big family dinner or just craving something satisfying to savor over a weekend, this recipe delivers every time. I love pulling it out when I want a make-ahead meal that tastes like I spent all day cooking but really, the slow cooker does the magic.

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Ingredients & Why They Work

The ingredients in Thomas Keller’s Slow Cooker Cassoulet Recipe come together like a well-rehearsed band—each one plays its part to build a harmonious dish. From tender pork shoulder to crisp breadcrumbs, every component brings a texture or flavor note that makes this cassoulet sing. When shopping, look for quality pork shoulder with some marbling and fresh chorizo for that smoky kick.

• Pork shoulder: The marbling breaks down during slow cooking, keeping the meat juicy and tender.
• Kosher salt: Essential for seasoning – it draws out moisture and enhances flavor.
• Black pepper: Adds just enough bite without overpowering.
• Canola oil: Neutral oil that’s perfect for browning without distracting flavors.
• Panko-style breadcrumbs: Toasted to golden perfection, they add a crunchy topping that’s pure comfort.
• Bacon or pancetta: Crispy bites that give a smoky, salty finish you’ll crave.
• Yellow onions: Cooked down for sweetness and depth.
• Dry white wine: Sauvignon blanc or chardonnay introduces acidity to cut through richness.
• Tomato paste: Concentrates umami and adds subtle sweetness.
• Peeled Italian plum tomatoes: Provide fresh, tangy contrast in texture and taste.
• Low-sodium chicken broth: Keeps the cassoulet moist and flavorful without excess salt.
• Spanish-style chorizo sausage: Smoked or cooked varieties bring a delicious smoky spice.
• Great Northern or cannellini beans: Their creamy texture absorbs all those wonderful flavors.
• Garlic: Added whole to infuse aroma and mellow sweetness that lifts the dish.
• Italian parsley: Freshens up the end result with a burst of color and herbaceous flavor.

Tweak to Your Taste

I’ve found this cassoulet is a fantastic base you can personalize easily depending on your mood or what’s in the pantry. Sometimes I swap out chorizo for duck sausage when I want something fancier, or I’ll sneak in some smoked paprika for extra warmth. You can make it your own, and trust me, it’s all delicious.

• Variation: One time, I made it with spicy chorizo and added a little extra garlic—my family loved the punch it gave without overwhelming the dish.
• Dietary adjustment: For a lighter version, swap pork shoulder with leaner cuts and use homemade broth to control salt levels.
• Seasonal swap: In winter, adding root vegetables like carrots or parsnips brings extra body and sweetness.

Step-by-Step: How I Make Thomas Keller’s Slow Cooker Cassoulet Recipe

Step 1: Prep and Season Your Pork Shoulder

Start by trimming any excess fat off your pork shoulder, then cut it into manageable pieces—about eight chunks work well. Toss these pork pieces in 2 teaspoons of kosher salt and the black pepper until they’re evenly coated. This first step builds the foundation of seasoning so the meat flavors the whole dish as it slow cooks. Set the pork aside while you get other things going.

Step 2: Toast the Panko Breadcrumbs

In a large skillet over medium-high heat, warm the canola oil and add the panko breadcrumbs. Stir them occasionally for 4-6 minutes until they turn a gorgeous golden brown. The toasted breadcrumbs add a crispy, buttery edge to your cassoulet that really elevates the texture. Once toasted, transfer them to a container so they don’t burn and set aside for later.

Step 3: Crisp Up the Bacon

Slice your bacon or pancetta into half-inch strips and cook in the same skillet until crispy, about 4-5 minutes. Use a paper towel to drain the fat and set the bacon aside for garnishing. Don’t toss that bacon fat though—you’ll use it to brown that pork shoulder next, adding an extra layer of smoky flavor.

Step 4: Brown the Pork in Bacon Fat

Place half of the pork pieces into your skillet with the reserved bacon fat. Cook each side for 1-2 minutes until nicely browned—it doesn’t have to cook through just yet, but that golden crust is crucial for flavor. Remove and brown the remaining pork pieces. This takes a little patience but trust me, it’s worth it for the final taste.

Step 5: Sauté the Onions and Reduce the Wine

Add your chopped yellow onions to the skillet and sprinkle with the remaining 1 teaspoon of kosher salt. Cook over medium heat for about 6-7 minutes, stirring occasionally, until they soften and become sweet. Pour in the white wine of choice and let it simmer for 8-10 minutes, reducing it by half. This step adds a bright acidity that balances the richness beautifully.

Step 6: Assemble Everything in the Slow Cooker

Stir in tomato paste, chopped Italian plum tomatoes, and chicken broth until everything is combined in the skillet. Carefully transfer this mixture into your slow cooker. Slice the chorizo sausage diagonally into half-inch pieces and add it along with cooked beans, the browned pork chunks, and the halved garlic head. This slow cooker symphony will cook low and slow for 9-10 hours until the pork shreds easily.

Step 7: Finish with Breadcrumbs, Parsley, and Bacon

Once your cassoulet is done, remove and discard the garlic halves (unless you prefer squeezing the softened garlic cloves into the pot for extra flavor). Stir in the toasted breadcrumbs and fresh chopped parsley to add texture and a fresh herbal boost. Let it rest for about 30 minutes to thicken up before serving, then sprinkle each portion with crispy bacon, more parsley, and a pinch of salt to taste.

How to Serve Thomas Keller’s Slow Cooker Cassoulet Recipe

Garnishes

I always top this cassoulet with those crispy bacon bits and a generous sprinkle of fresh Italian parsley. The bacon adds a salty crunch while parsley brings a fresh herbal pop that lifts the whole bowl. If you want a little extra, a small drizzle of good olive oil or a squeeze of lemon can brighten things just right.

Side Dishes

Serve it with crusty French bread to soak up every last bit of that luscious sauce, and a simple green salad with a light vinaigrette to balance the richness. I’ve also paired it with roasted seasonal veggies for a hearty, complete meal that everyone digs into happily.

Creative Ways to Present

For a special dinner, I like to serve the cassoulet in individual cast iron skillets or rustic bowls set on wooden chargers. It feels extra cozy and adds a touch of French country charm. You could even sprinkle breadcrumbs on top and briefly broil for a crunchy crust if you’re feeling fancy.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they usually last 3-4 days. The flavors actually deepen overnight, so it tastes even better the next day. Just be sure to let the cassoulet cool before covering to avoid sogginess.

Freezing

This cassoulet freezes beautifully! I portion it into freezer-safe containers or heavy-duty bags and freeze up to 3 months. When you want a no-fuss meal, just thaw overnight in the fridge and you’re all set.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if it seems too thick. Avoid microwaving for long stretches or it risks drying out. Slow and steady wins the day here!

FAQs

Final Thoughts

Thomas Keller’s Slow Cooker Cassoulet Recipe holds a special place in my kitchen rotation because it marries convenience with soulful flavor. I love how it breaks down complicated French cooking into something anyone can master, with ingredients that aren’t too intimidating. Give it a try—I promise you’ll end up with a rich, hearty meal that’s just as comforting as it is impressive. It’s the kind of recipe that turns into treasured leftovers and invites compliments, so happy slow cooking!

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