Thomas Keller’s Slow Cooker Cassoulet Recipe

I’m genuinely excited to share Thomas Keller’s Slow Cooker Cassoulet Recipe with you—it’s one of those dishes that feels like a warm hug after a long day. This cassoulet is rich, flavorful, and surprisingly simple to prepare thanks to the slow cooker doing most of the work, allowing the flavors to develop beautifully without you having to babysit the stove all day. Whether you’re hosting a cozy dinner or just craving something hearty and comforting, this recipe hits all the right notes.

What makes Thomas Keller’s Slow Cooker Cassoulet Recipe truly special is how it balances rustic French tradition with ease and convenience. I remember the first time I made it, I was amazed at how pantry-friendly ingredients like beans and chorizo transformed into something so indulgent. Plus, using a slow cooker means you can prep in the morning and come back to your kitchen smelling like a French bistro. You’ll want to try this whenever you want a fuss-free, crowd-pleasing meal that feels like a little kitchen celebration.

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Ingredients & Why They Work

Each ingredient in Thomas Keller’s Slow Cooker Cassoulet Recipe is thoughtfully chosen to build layers of flavor and texture. From the rich pork shoulder to the smoky chorizo and creamy beans, these fixings come together to create an authentic, satisfying dish that feels familiar yet indulgent.

• Pork Shoulder: The well-marbled pork breaks down beautifully over hours, becoming tender and flavorful.
• Kosher Salt & Black Pepper: Simple seasoning that brings out the best in the pork and vegetables.
• Canola Oil: Used for toasting breadcrumbs and browning meat without overpowering other flavors.
• Panko-style Breadcrumbs: Toasted until golden, they add that essential crispy topping to the cassoulet.
• Bacon or Pancetta: Adds smokiness and savory crunch; crisp it well for texture contrast.
• Yellow Onions: Slowly cooked to sweetness, they form a flavorful base with the pork.
• Dry White Wine: Sauvignon Blanc or Chardonnay are great choices that lend acidity helping to balance richness.
• Tomato Paste & Italian Plum Tomatoes: These bring depth and subtle sweetness, giving the stew a lovely color and body.
• Low-sodium Chicken Broth: Provides savory moisture and keeps the broth from getting too salty.
• Spanish-style Chorizo: Smoky sausage that adds boldness and a little spice to the dish.
• Great Northern or Cannellini Beans: Creamy beans soak up the rich juices while adding bulk and texture.
• Garlic: Adds mellow warmth when cooked slowly inside the cassoulet.
• Italian Parsley: Fresh parsley brightens the dish at the end and adds a touch of color.

Tweak to Your Taste

I love making this cassoulet my own by tweaking the types of sausage or herbs depending on the season or pantry supplies. Don’t hesitate to adjust the garlic or herbs if you want a bolder or lighter flavor profile—you can always add more at the end!

• Variation: I sometimes swap chorizo for Toulouse sausage for a more traditional French touch, which adds a slightly different spice and smokiness that I enjoy.
• Dietary Mod: For a lighter version, try trimming extra fat from the pork and using turkey bacon instead of regular bacon.
• Seasonal Change: Adding fresh thyme or rosemary in place of parsley gives a lovely woodsy note during cooler months.

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

Step 1: Prep and Season the Pork

I start by trimming any excess fat off the pork shoulder and cutting it into manageable chunks—8 pieces is ideal for even cooking. I season these pieces with kosher salt and black pepper, tossing them gently to coat evenly. Set this aside while you prep the other ingredients to build flavors layer by layer.

Step 2: Toast the Breadcrumbs for Crunch

Next, I toast the panko breadcrumbs in a skillet with canola oil, stirring frequently for about 4–6 minutes until they turn golden brown. This step is key because the toasted crumbs add a terrific crunchy topping that contrasts beautifully with the creamy beans and tender meat. Once toasted, I transfer them to an airtight container so they stay crisp until finishing the dish.

Step 3: Cook Bacon and Brown the Pork

I dice the bacon into strips and fry it in the same skillet until it’s crispy, then set it aside on paper towels to drain excess fat. Using the reserved bacon fat, I brown half the pork pieces on medium-high heat, about 1-2 minutes per side, then remove them to repeat with the rest. This caramelization adds a deep, savory layer that’s essential for a rich cassoulet.

Step 4: Sauté the Onions and Deglaze with Wine

Into the skillet go the coarsely chopped onions, along with another pinch of salt to draw out sweetness. I cook them gently for 6-7 minutes until soft and fragrant, then pour in the dry white wine. Simmering the wine until it reduces by half lifts those pan flavors and balances the richness with subtle acidity.

Step 5: Combine Ingredients in the Slow Cooker

I stir in the tomato paste, chopped Italian plum tomatoes, and chicken broth, mixing it all together before transferring the savory base into the slow cooker. Then add sliced chorizo, cooked beans, browned pork, and the garlic heads, letting everything mingle as it gently cooks away.

Step 6: Slow Cook and Finish

I cover the slow cooker and set it on low for 9-10 hours, the perfect length of time for pork shoulder to become fall-apart tender. Before serving, I remove the garlic heads (or squeeze in the softened cloves if you prefer that mellow garlic flavor), stir in toasted breadcrumbs and chopped parsley, then let the cassoulet rest for 30 minutes to thicken slightly. Finally, I sprinkle it with the crispy bacon, a little extra parsley, and a pinch of kosher salt for that fresh pop.

How to Serve Thomas Keller’s Slow Cooker Cassoulet Recipe

Garnishes

I always finish with freshly chopped Italian parsley for color and brightness, crispy bacon bits for texture, and a pinch of kosher salt to enhance every bite. These simple touches elevate the dish, adding both crunch and freshness that balance the rich stew.

Side Dishes

This cassoulet pairs beautifully with crusty French bread or a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Roasted seasonal vegetables or even a simple steamed green bean side can round out the meal with some fresh texture.

Creative Ways to Present

For special dinners, I’ve served the cassoulet in individual oven-safe ramekins topped with extra breadcrumbs and baked under the broiler until golden and bubbly. It’s a charming presentation that impresses guests and feels extra cozy during chilly evenings.

Make Ahead and Storage

Storing Leftovers

Leftover cassoulet tastes even better the next day once the flavors have had time to meld. I store it in an airtight container in the refrigerator for up to 4 days, making it a perfect leftover to reheat for quick lunches or dinners.

Freezing

This recipe freezes wonderfully! I portion it into freezer-safe containers, leaving some room for expansion, then thaw overnight in the fridge before reheating. It’s a huge time saver for busy weeks when you want comfort food on hand.

Reheating

To reheat, I gently warm the cassoulet on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if it looks too thick. This keeps the texture creamy without drying out the pork or beans.

FAQs

Final Thoughts

This recipe holds a special place in my kitchen because it’s easy enough for a busy weekend but tastes like you spent all day crafting it. Thomas Keller’s Slow Cooker Cassoulet Recipe brings that rustic French comfort right into your home without the fuss. I encourage you to give it a try—once you experience that mix of tender pork, smoky sausage, creamy beans, and crispy topping, it becomes an instant favorite you’ll want to make again and again.

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