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Thomas Keller’s Slow Cooker Cassoulet Recipe

ByMadison
Jump to Recipe· 4.8 from 121 reviews

If you’re craving a cozy, comforting dish that feels like a warm hug on a chilly evening, Thomas Keller’s Slow Cooker Cassoulet Recipe is exactly what you need. This dish brings together tender pork shoulder, smoky chorizo, creamy beans, and a richly flavored sauce that simmers slowly all day — the perfect meal for a relaxed weekend or when you want to impress friends without fussing over the stove.

What makes Thomas Keller’s Slow Cooker Cassoulet Recipe really stand out is how it transforms humble ingredients into something luxurious, with layers of flavor developing over hours. You’ll love how the slow cooker does much of the heavy lifting, freeing you up while your kitchen fills with incredible aromas. Trust me, once you try this, it’ll become a go-to for those moments when you want a no-stress yet sophisticated meal.

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Why You’ll Love This Recipe

  • Hands-Off Cooking: Let your slow cooker work its magic while you focus on other things.
  • Deep, Complex Flavors: Slow simmering blends pork, chorizo, and beans into an unforgettable dish.
  • Serves a Crowd: Perfect for gatherings or meal prepping with leftovers that taste even better the next day.
  • Authentic French Comfort: Experience a classic cassoulet without the intimidating hours of traditional oven braising.
A white bowl filled with a layered soup showing a golden-brown broth as the base layer, topped with pieces of shredded pale brown meat, thick slices of browned sausage, and small crispy brown bacon pieces. Fresh green herbs are sprinkled on top, adding a bright contrast. The bowl sits on a white marbled surface with some green herbs scattered around. A second bowl with similar contents is partially visible in the background. photo taken with an iphone --ar 4:5 --v 6.1 this …

Ingredients You’ll Need

These ingredients come together beautifully to create a balanced, hearty cassoulet. Each component plays a role whether it’s lending smokiness, acidity, or creamy texture.

  • Pork shoulder: Choose good quality, boneless for easy cutting and shredding; it adds juicy richness.
  • Kosher salt: Essential for seasoning at multiple steps to build layers of flavor.
  • Black pepper: Freshly cracked is best for a bit of background spice.
  • Canola oil: Neutral oil helps toast breadcrumbs and sear meat without overpowering flavors.
  • Panko-style breadcrumbs: Toasted to add a crispy, nutty topping that contrasts beautifully with tender beans.
  • Bacon or pancetta: Adds smoky depth and a bit of crisp texture as garnish.
  • Yellow onions: Sweetness develops as they soften and caramelize in the pan.
  • Dry white wine: Sauvignon blanc or chardonnay works well to deglaze and add acidity.
  • Tomato paste: Boosts umami and thickens the sauce.
  • Italian plum tomatoes: Freshness and slight sweetness to balance richness.
  • Low-sodium chicken broth: Supports the savory base without being too salty.
  • Spanish-style chorizo: Pre-cooked or smoked creates wonderful smoky layers and a bit of spice.
  • Great Northern or cannellini beans: These creamy beans soak up all the flavors.
  • Garlic: Whole cloves simmer gently to infuse subtle garlic goodness.
  • Italian parsley: Fresh parsley adds a pop of herbal brightness at the end.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this cassoulet depending on the season or what I have on hand. It’s a flexible recipe that welcomes your creativity — you can amp up the spice, swap meats, or even lighten it up if that’s your vibe.

  • Meat swap: Sometimes I use duck confit or country sausage for a flavor twist that’s still true to cassoulet’s spirit.
  • Vegetarian option: Skip the meats and boost the beans and mushrooms with smoked paprika for a plant-based version that still has depth.
  • Wine choice: Switching between sauvignon blanc or a dry chardonnay changes the acidity level; feel free to experiment based on your pantry.
  • Breadcrumb topping: For crunch lovers, add chopped toasted almonds or walnuts along with the breadcrumbs for extra texture.

How to Make Thomas Keller’s Slow Cooker Cassoulet Recipe

Step 1: Preparing the Pork Shoulder

Start by trimming any excess fat from your pork shoulder and cutting it into 8 manageable pieces — this helps it cook evenly and shred easily later. Toss those pork pieces with 2 teaspoons of kosher salt and black pepper, ensuring every bite is seasoned well. Letting the pork sit with the salt and pepper while you prep other ingredients will help those flavors sink in.

Step 2: Toasting the Breadcrumbs and Cooking the Bacon

In a large skillet, toss the canola oil with panko breadcrumbs over medium-high heat. Stir often until the breadcrumbs turn golden and smell nutty — about 4-6 minutes. This adds a lovely crunchy texture that’s key to the final cassoulet experience. Once toasted, move them to an airtight container so they stay crisp.

Next, cook the bacon cut into ½-inch strips in the same skillet until crisp — about 4-5 minutes. This salty and smoky garnish will top off your cassoulet beautifully. Save the bacon fat in the skillet; don’t throw it away — you’ll use it to brown the pork.

Step 3: Browning the Pork and Cooking the Onions

Place half of your pork pieces in the hot skillet with the reserved bacon fat, and sauté them for 1-2 minutes on each side until beautifully browned. This step locks in flavor and adds depth. Remove browned pork and repeat with the other half. Once done, add the chopped onions and sprinkle the last teaspoon of kosher salt over them. Cook, stirring occasionally, until soft and juicy — about 6-7 minutes.

Step 4: Deglazing and Building the Sauce

Pour the dry white wine into the skillet to deglaze, scraping up those delicious browned bits stuck to the bottom — this is pure flavor gold. Let it simmer until the wine has reduced by half, about 8-10 minutes. Then stir in the tomato paste, chopped tomatoes, and chicken broth, mixing until everything is combined. This rich sauce forms the heart of your cassoulet.

Transfer this mixture to your slow cooker so all the magic can happen slowly and beautifully.

Step 5: Assemble and Slow Cook

Slice your chorizo into ½-inch diagonal pieces and add them to the slow cooker along with the cooked beans, browned pork, and the garlic heads cut in half crosswise. Cover and cook on low for 9-10 hours. This long, gentle cooking breaks down the pork until it’s tender enough to shred easily with forks, and lets all the flavors marry perfectly.

Step 6: Final Touches Before Serving

When the cassoulet has finished cooking, carefully remove the garlic halves — you don’t want guests biting into a whole garlic head! If you like, squeeze the softened garlic from the cloves back into the dish for mellow flavor. Stir in the toasted breadcrumbs and chopped parsley for a bit of texture and freshness. Let the cassoulet stand for 30 minutes before serving, to let flavors settle.

Finish by sprinkling the crispy bacon, extra fresh parsley, and a gentle pinch of kosher salt on top. This final flourish adds a crisp, salty bite that guests always compliment.

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Pro Tips for Making Thomas Keller’s Slow Cooker Cassoulet Recipe

  • Trim Fat Carefully: Removing excess fat from the pork shoulder prevents a greasy cassoulet but leaving some fat keeps it juicy and flavorful.
  • Don’t Skip Browning: Searing the pork and cooking onions in bacon fat adds layers of flavor you just can’t get from slow cooking alone.
  • Use Quality Beans: I always use good canned beans drained well; they hold their shape and soak up the sauce beautifully.
  • Let It Rest: Allowing the cassoulet to stand before serving helps thicken the sauce and meld the flavors for an unbeatable taste.

How to Serve Thomas Keller’s Slow Cooker Cassoulet Recipe

The image shows two white bowls filled with a rich soup placed on a black slate board with some green herbs scattered around. The soup has several layers: the base is a warm orange-yellow broth, on top are pieces of light brown shredded meat, dark reddish-brown sausage slices, and crisp darker brown bacon pieces. Small green herb leaves are sprinkled over everything, adding a fresh touch. One bowl is in sharp focus in the front, while the other is slightly blurred in the background. The scene is set on a white marbled surface with a silver spoon nearby and part of a patterned brown cloth to the left. photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I always finish with plenty of crispy bacon bits and fresh Italian parsley—these add crunch and a bright herbal note. Sometimes I drizzle a little good olive oil on top for extra richness. The toasted breadcrumbs mixed in bring a lovely texture contrast that you’ll want every single bite to have.

Side Dishes

Since this dish is so hearty, I like pairing it with something light like a simple green salad with a lemon vinaigrette to cut through the richness. Crusty baguette or garlic bread is also a must for mopping up all that luscious sauce. Roasted seasonal vegetables or steamed greens make great accompaniments too.

Creative Ways to Present

For special occasions, I serve Thomas Keller’s Slow Cooker Cassoulet Recipe in individual rustic ramekins topped with extra breadcrumbs and broiled briefly for a golden crust—you get a beautiful “pot pie” effect that guests love. Garnishing with microgreens or edible flowers adds a fun pop of color that makes the dish feel extra festive.

Make Ahead and Storage

Storing Leftovers

I store leftover cassoulet in airtight containers in the refrigerator, and it keeps beautifully for up to 4 days. The flavors deepen overnight, so leftovers often taste even better than the day of cooking.

Freezing

This cassoulet freezes exceptionally well. After cooking and cooling, portion it into freezer-safe containers or bags. When frozen properly, it can last up to 3 months without losing its wonderful flavor and texture.

Reheating

I reheat leftovers gently on the stove over low heat, stirring occasionally and adding a splash of broth or water to keep it moist. Avoid microwaving straight from frozen to maintain that slow-cooked texture and flavor depth.

FAQs

  1. Can I use dried beans instead of canned for Thomas Keller’s Slow Cooker Cassoulet Recipe?

    Yes, you can use dried beans, but they require soaking overnight and longer cooking times—especially if you want to add them directly to the slow cooker. For convenience and consistent texture, I recommend using canned cooked beans, which save you a lot of time and still deliver creamy results.

  2. What kind of chorizo is best for this recipe?

    Spanish-style smoked chorizo is ideal for its deep smoky flavor and firmness that stands up well during slow cooking. Make sure it’s pre-cooked or cured. Avoid fresh chorizo or Mexican chorizo, which have different spice profiles and textures.

  3. Is it necessary to brown the pork before slow cooking?

    Browning the pork is strongly recommended because it adds rich, caramelized flavors that elevate the whole dish. Skipping this step saves time but you’ll miss out on some depth and complexity in the finished cassoulet.

  4. Can I make Thomas Keller’s Slow Cooker Cassoulet Recipe in a regular oven instead?

    Absolutely! While this slow cooker version is super convenient, the traditional cassoulet is cooked low and slow in the oven, often in a Dutch oven. You could adapt the recipe by simmering on stovetop and then finishing it in a 275°F oven for several hours to get the classic crust and flavor.

Final Thoughts

If you’re anything like me, you’ll appreciate how Thomas Keller’s Slow Cooker Cassoulet Recipe turns a labor-intensive French classic into a relaxed weekend project with incredible payoff. It’s truly satisfying — the kind of dish that invites you to linger at the table and savor every bite. I hope you enjoy crafting this casserole of comforting flavors as much as I do, and that it finds a special place in your meal rotation, especially when you want to make something both impressive and easy.

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Thomas Keller’s Slow Cooker Cassoulet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 121 reviews
  • Author: Madison
  • Prep Time: 1 hour
  • Cook Time: 9 hours
  • Total Time: 10 hours
  • Yield: 16 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: French
Print Recipe

Description

Thomas Keller’s Slow Cooker Cassoulet is a rich, comforting French-inspired stew featuring tender pork shoulder, smoky chorizo, creamy beans, and a savory tomato base, slow-cooked to perfection. With layers of deep flavor and a crispy breadcrumb topping, this dish showcases traditional cassoulet elements made easy using a slow cooker.

Ingredients

Units Scale

Meat and Protein

  • 3 1/2–4 lb. boneless pork shoulder
  • 3 tsp kosher salt, divided
  • 1 tsp black pepper
  • 4 ounces thick-cut bacon or diced pancetta
  • 1 1/2 pounds cooked or smoked Spanish-style chorizo sausage

Vegetables and Aromatics

  • 3 medium yellow onions, coarsely chopped (or 2 large onions)
  • 1 head of garlic, halved crosswise
  • 1/4 cup chopped Italian parsley, plus more for garnishing

Liquids and Canned Goods

  • 2 cups dry white wine (Sauvignon Blanc, Chardonnay, or similar)
  • 28 oz. peeled Italian plum tomatoes, coarsely chopped
  • 2 cups low-sodium chicken broth

Dry Ingredients and Others

  • 2 Tbsp canola oil
  • 1 cup panko-style breadcrumbs
  • 12 cups cooked Great Northern beans or cannellini beans, drained (approximately 7 cans)

Instructions

  1. Prepare Pork: Trim the pork shoulder of excess fat and cut into 8 pieces. Place in a large bowl with 2 tsp kosher salt and 1 tsp black pepper, tossing to coat evenly. Set aside.
  2. Toast Breadcrumbs: In a large skillet over medium-high heat, combine canola oil and panko breadcrumbs. Stir occasionally for 4-6 minutes until breadcrumbs turn golden brown and are toasted through. Transfer to an airtight container and set aside.
  3. Cook Bacon: Slice bacon into ½-inch strips and cook them in the same skillet over medium heat for 4-5 minutes until crispy. Remove and place on paper towels to drain excess fat. Reserve bacon fat in skillet.
  4. Sauté Pork: Add half of the pork pieces to the skillet with bacon fat and cook for 1-2 minutes per side until browned. Remove and repeat with remaining pork pieces. Set browned pork aside.
  5. Cook Onions: Add chopped onions and the remaining 1 tsp kosher salt to the skillet. Cook, stirring occasionally, for 6-7 minutes or until onions soften and become translucent.
  6. Reduce Wine: Pour in the dry white wine and simmer for 8-10 minutes until the wine reduces by half, concentrating the flavors.
  7. Add Tomato and Broth: Stir in tomato paste, chopped tomatoes, and chicken broth. Combine thoroughly and transfer this mixture into your slow cooker.
  8. Prepare Sausage and Beans: Slice chorizo diagonally into ½-inch slices and add them to the slow cooker along with the cooked beans, browned pork pieces, and halved garlic head.
  9. Slow Cook: Cover the slow cooker and cook on low for 9-10 hours, until the pork is tender enough to shred easily with forks.
  10. Finish Cassoulet: Remove and discard the garlic halves. Mix in the toasted breadcrumbs and chopped parsley into the slow cooker until well incorporated. (Optionally, you can squeeze the softened garlic cloves into the cassoulet for extra flavor but avoid leaving the whole halves in when serving.)
  11. Rest Before Serving: Allow the cassoulet to stand for 30 minutes to let the flavors meld and the texture set.
  12. Garnish and Serve: Spoon the cassoulet into bowls and top each serving with crispy bacon strips, additional fresh parsley, and a pinch of kosher salt for added brightness and texture.

Notes

  • If available, substituting duck fat for canola oil adds authentic flavor depth.
  • Make sure to drain canned beans thoroughly to avoid excess liquid in the cassoulet.
  • For a deeper smoky flavor, consider using smoked chorizo or adding smoked paprika.
  • The cassoulet can be made a day ahead and reheated to enhance the flavors.
  • Leftovers can be stored covered in the refrigerator up to 3 days or frozen for up to 2 months.

Nutrition

  • Serving Size: 1 cup
  • Calories: 420
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 22g
  • Saturated Fat: 7g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Protein: 29g
  • Cholesterol: 85mg

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