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Thomas Keller’s Slow Cooker Cassoulet Recipe

ByCaroline
Jump to Recipe· 4.7 from 6 reviews

There are some dishes that just wrap you in a warm, comforting hug — and that’s exactly what Thomas Keller’s Slow Cooker Cassoulet Recipe does for me every time. This cassoulet is the kind of meal that’s perfect for a cozy weekend, a family gathering, or when you simply want to treat yourself to something hearty and rich without spending all day in the kitchen. The slow cooker does all the heavy lifting, turning simple ingredients like pork shoulder, beans, and chorizo into an amazing stew with deep, developed flavors that melt right off your fork.

What makes Thomas Keller’s Slow Cooker Cassoulet Recipe stand out is not just its delicious taste but how approachable it makes a classic French dish. I love how the slow cooker method takes what can feel intimidating and transforms it into a straightforward, hands-off recipe. Whether you’re an amateur hoping for a wow-worthy dinner or a seasoned cook wanting a reliable, tasty dish, this cassoulet is absolutely worth trying — especially on chilly days when all you want is a bowl of something soulful.

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Why This Recipe Works

  • Slow Cooker Magic: The slow cooking method tenderizes the pork shoulder beautifully while melding all the flavors together effortlessly.
  • Perfect Ingredient Balance: Combining smoky chorizo, creamy beans, and savory pork keeps every bite rich and satisfying without being overwhelming.
  • Textural Contrast: Toasted panko breadcrumbs and crispy bacon topping add delightful crunch that keeps the dish from feeling one-dimensional.
  • Hands-Off Convenience: You can prep, set it, and forget it—making it ideal for busy days or when you want to enjoy company instead of slaving over the stove.
Thomas Keller’s Slow Cooker Cassoulet Recipe - Recipe Image this …

Ingredients & Why They Work

This recipe combines pantry staples with fresh, rich ingredients that come together beautifully in the slow cooker. Each ingredient plays a key role, from the shoulder-cut pork providing tender meat to the white wine adding acidity to balance the richness. When shopping, look for quality chorizo and fresh herbs to really elevate the flavor.

  • Pork Shoulder: This cut is perfect for slow cooking as it breaks down into tender, juicy pieces that soak up all the cassoulet flavors.
  • Kosher Salt & Black Pepper: Essential for seasoning and enhancing the natural flavors of the pork and other ingredients.
  • Canola Oil: Neutral-flavored oil that’s great for browning the pork and toasting the breadcrumbs without overpowering the dish.
  • Panko Breadcrumbs: Gives a light, crispy texture when toasted, adding a wonderful top layer crunch that contrasts the soft cassoulet.
  • Bacon or Pancetta: Adds smoky depth and an irresistible crispiness as a garnish.
  • Yellow Onions: Provide sweetness and body, cooking down to add a mellow base flavor.
  • Dry White Wine: Adds brightness and acidity to balance the stew’s richness — sauvignon blanc or chardonnay works perfectly.
  • Tomato Paste & Italian Plum Tomatoes: Bring a subtle sweetness and umami richness to the stew, keeping it nicely balanced.
  • Chicken Broth: Adds savory depth and moisture, tying the flavors together in the slow cooker.
  • Spanish-style Chorizo: Smoked and spicy, this sausage adds vibrant flavor and a little heat that livens up the otherwise mellow stew.
  • Cooked Great Northern or Cannellini Beans: The creamy beans add bulk and soak up the broth while keeping every bite substantial and comforting.
  • Garlic: Halved for roasting inside the stew, it infuses subtle aromatic notes without overpowering.
  • Italian Parsley: Adds a fresh herbal brightness as a finishing touch.
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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.

Make It Your Way

I’m all about making recipes your own, and Thomas Keller’s Slow Cooker Cassoulet Recipe is no exception. I often tweak it depending on what I have on hand or the mood in my kitchen. Feel free to swap out the chorizo for another cured sausage or throw in extra herbs for a personal touch you love.

  • Variation: One of my favorite variations is using duck fat instead of canola oil — it gives the whole dish a richer, slightly gamey depth that feels extra special.
  • Vegetarian-Friendly Swap: If you want a veggie version, skip the pork and chorizo, and boost the bean quantity with extra mushrooms and smoked paprika for that meaty vibe.
  • Heat Level: Adjust the heat by choosing a spicier or milder chorizo, depending on how much kick you prefer.
  • Herb Boost: I sometimes add thyme or rosemary with the parsley for more complex herb notes — just remember to remove woody stems before serving.

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

Step 1: Season and Brown the Pork Shoulder

Start by trimming any excess fat from the pork shoulder and cutting it into about 8 pieces for even cooking. Toss these pieces with 2 teaspoons of kosher salt and a good grind of black pepper until everything is nicely coated. In a heavy skillet over medium-high heat, sear the pork pieces for 1-2 minutes on each side until you get that gorgeous golden-brown crust — this step locks in flavor and adds depth. Work in batches to avoid overcrowding the pan, which can steam the meat instead of browning it.

Step 2: Make the Crispy Breadcrumbs and Bacon

While the pork is resting, add the canola oil and panko breadcrumbs to the skillet. Stir frequently as they toast for about 4-6 minutes until golden and crunchy — this crunchy topping is what really transforms the cassoulet’s texture. Scoop them out and set aside. Then, cook the diced bacon or pancetta in the same pan until crispy, about 4-5 minutes. Drain on paper towels and set aside as well, reserving the flavorful bacon fat in your skillet.

Step 3: Build the Flavor Base

Add your chopped yellow onions to the skillet with the reserved bacon fat and a pinch of kosher salt. Cook with occasional stirring for 6-7 minutes until they soften and get slightly caramelized. Pour in the white wine and allow it to simmer and reduce by half, which intensifies the flavor while mellowing the acidity. Then stir in the tomato paste, chopped plum tomatoes, and chicken broth until everything is combined.

Step 4: Assemble in the Slow Cooker

Transfer the tomato and wine mixture into your slow cooker. Add the sliced chorizo (cut on the diagonal for nice, thick pieces), the cooked or smoked chorizo sausage, the cooked beans, browned pork pieces, and the halved garlic head. Give everything a gentle stir to distribute the ingredients evenly.

Step 5: Slow Cook and Finish with Crunch

Cover and set your slow cooker on low for 9 to 10 hours. The key here is slow and low — that’s what lets the pork shred tenderly and the flavors deepen into that iconic cassoulet richness. Once done, remove and discard the garlic halves (or squeeze out the soft roasted cloves if you want that flavor left in). Stir in the toasted breadcrumbs and chopped Italian parsley to add texture and freshness. Let the dish rest for about 30 minutes before serving to let the flavors settle and thicken slightly.

When you’re ready to serve, sprinkle each bowl with the reserved crispy bacon, fresh parsley, and a pinch of kosher salt for that beautiful finishing touch.

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Tips from My Kitchen

  • Don’t Rush the Browning: That initial sear on the pork really builds flavor, so take your time and don’t crowd the pan.
  • Toast the Panko Well: Golden breadcrumbs create a fantastic contrast in texture, so be patient and stir to get them evenly toasted.
  • Low and Slow Is Key: Cooking at a low temperature for a long time makes all the difference in tenderness and flavor melding.
  • Use Quality Sausage: The chorizo brings a smoky, spicy punch — picking a good-quality one elevates the whole dish.

How to Serve Thomas Keller’s Slow Cooker Cassoulet Recipe

Two white bowls filled with a rich orange-yellow broth containing several layers of shredded light brown meat and round slices of reddish-brown sausage, all topped with bright green chopped herbs. The bowls sit on a dark surface scattered with green herbs, with a silver spoon placed nearby. The background is a white marbled texture with some blurred fabric and another similar bowl slightly out of focus behind the first. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish with the crispy bacon bits and sprinkle on extra fresh Italian parsley. Sometimes I add a tiny drizzle of olive oil or a light grating of Parmigiano-Reggiano for a richer finish. It’s those little touches that take the dish from great to unforgettable.

Side Dishes

This cassoulet is quite a hearty meal on its own, but I love pairing it with a simple green salad dressed in lemon vinaigrette to lighten things up. Crusty French bread or a baguette also works wonderfully to soak up the rich sauce — trust me, you want to be mopping every last bit!

Creative Ways to Present

For dinner parties, I sometimes serve this cassoulet in individual oven-safe ramekins topped with the breadcrumb and bacon mixture, then give them a quick broil so guests get that golden, crispy crust right on their plates. It’s a charming and elevated way to serve a rustic dish and always impresses.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and it usually stays fresh for about 3 to 4 days. The flavors actually deepen overnight, so I often enjoy it even more the next day! Just be sure to add the crispy toppings fresh when reheating.

Freezing

Thomas Keller’s Slow Cooker Cassoulet Recipe freezes beautifully. I portion it out into freezer-safe containers, leaving off the breadcrumbs and bacon topping until thawing time. When you’re ready, thaw overnight in the fridge and add fresh toppings before reheating.

Reheating

To reheat, I warm the cassoulet gently on the stovetop or in the microwave, stirring occasionally to heat evenly. I add the toasted breadcrumbs and crispy bacon last to keep that fresh crunch and texture intact. This way, leftovers taste almost as good as the first night!

FAQs

  1. Can I use other types of beans for Thomas Keller’s Slow Cooker Cassoulet Recipe?

    Absolutely! While the recipe calls for Great Northern or cannellini beans because of their creamy texture, you can substitute with navy beans or even butter beans if that’s what you have on hand. Just make sure they’re cooked and drained properly before adding them to the slow cooker to prevent excess liquid.

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

    Yes! Browning the pork shoulder pieces builds a richer flavor base through the Maillard reaction, which you won’t get if you simply throw the meat into the slow cooker raw. It adds savory depth and enhances the overall taste of the cassoulet.

  3. Can I prepare this cassoulet ahead of time?

    Definitely. You can assemble everything the day before, store it covered in the fridge, and then set your slow cooker in the morning. In fact, letting the ingredients meld overnight can improve the flavor further. Just remember to add the breadcrumbs and crispy bacon fresh when serving.

  4. What if I don’t have a slow cooker?

    You can adapt the recipe by cooking it low and slow in a covered Dutch oven in the oven at 275°F (135°C) for 3 to 4 hours until the pork is tender. Just check occasionally to make sure it doesn’t dry out, adding broth if needed.

  5. Can I leave the garlic heads in the cassoulet when serving?

    The recipe suggests removing the whole garlic heads once cooking is complete to avoid overpowering the dish with raw garlic flavor. However, you can squeeze the soft roasted cloves back in for mild garlic aroma if you like, just avoid leaving the full heads in when plating.

Final Thoughts

Thomas Keller’s Slow Cooker Cassoulet Recipe has become one of my go-to dishes whenever I want something both impressive and effortless. It’s a special kind of comfort food that manages to feel refined and homey at the same time — believe me, your friends or family will ask you to make it again. So, pull out that slow cooker, give this recipe a try, and enjoy the magic of a classic French dish simplified for your busy life.

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Thomas Keller’s Slow Cooker Cassoulet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 6 reviews
  • Author: Caroline
  • Prep Time: 1 hour
  • Cook Time: 10 hours
  • Total Time: 11 hours
  • Yield: 16 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: French
Print Recipe

Description

Thomas Keller’s Slow Cooker Cassoulet is a comforting French-inspired dish featuring tender pork shoulder, smoky chorizo, creamy beans, and a rich tomato and wine sauce. This slow-cooked casserole is enhanced with crispy bacon and toasted breadcrumbs for added texture and flavor, perfect for a hearty family meal.

Ingredients

Units Scale

Meat and Protein

  • 3 1/2–4 lb. boneless pork shoulder
  • 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 (can use 2 large onions)
  • 1 head of garlic halved crosswise
  • 1/4 cup chopped Italian parsley plus more for garnishing
  • 28 oz. peeled Italian plum tomatoes coarsely chopped

Liquids and Broth

  • 2 cups dry white wine (such as sauvignon blanc or chardonnay)
  • 2 cups low-sodium chicken broth

Other Ingredients

  • 3 tsp kosher salt divided
  • 1 tsp black pepper
  • 2 Tbsp canola oil
  • 1 cup panko-style breadcrumbs
  • 1/4 cup tomato paste
  • 12 cups cooked Great Northern beans or cannellini beans drained (approximately 7 cans)

Instructions

  1. Prepare the pork: Trim excess fat from pork shoulder and cut into 8 pieces. Toss pieces with 2 tsp kosher salt and 1 tsp black pepper in a large bowl; set aside.
  2. Toast breadcrumbs: Heat canola oil in a large skillet over medium-high heat, add panko breadcrumbs, and cook, stirring occasionally, for 6 minutes until golden and toasted. Transfer to an airtight container and set aside.
  3. Cook bacon: Cut bacon into ½-inch strips and cook in the skillet for 4-5 minutes until crispy. Remove bacon, drain on paper towels, and set aside. Reserve bacon fat in skillet.
  4. Brown pork: Brown half the pork pieces in the skillet for 1-2 minutes per side until nicely browned. Remove and repeat with remaining pork.
  5. Sauté onions: Add chopped onions and remaining 1 tsp kosher salt to the skillet. Cook for 6-7 minutes, stirring occasionally, until softened.
  6. Reduce wine: Pour in white wine and simmer for 10 minutes until reduced by half.
  7. Add tomato base: Stir in tomato paste, chopped tomatoes, and chicken broth until combined. Transfer this mixture to the slow cooker.
  8. Add remaining ingredients to slow cooker: Slice chorizo diagonally into ½-inch pieces and add to slow cooker along with cooked beans, browned pork, and halved garlic.
  9. Cook cassoulet: Cover slow cooker and cook on low for 10 hours until pork easily shreds with a fork.
  10. Finish the cassoulet: Remove garlic halves and discard. Stir in toasted breadcrumbs and chopped parsley. Optionally, squeeze softened garlic cloves into the cassoulet for extra flavor, but do not serve the whole garlic head.
  11. Rest and serve: Let cassoulet stand for 30 minutes before serving. Garnish each serving with crispy bacon pieces, additional parsley, and a pinch of kosher salt.

Notes

  • You can substitute duck fat for canola oil to enhance flavor.
  • For best bean texture, use cooked Great Northern or cannellini beans drained thoroughly.
  • Allowing the cassoulet to rest after cooking deepens its flavors.
  • To save time, use pre-cooked or smoked chorizo.
  • Breadcrumb topping adds a wonderful crunchy contrast to the soft cassoulet.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 25 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 8 g
  • Protein: 30 g
  • Cholesterol: 90 mg

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