on Mar 17, 2015, Updated Oct 07, 2021 27 Comments I began by cooking my bacon and onions on the stovetop to make sure that the bacon was nice and crisp and to render a bit of fat from the bacon before adding it to the insert of my slow cooker. Then, I used pork tenderloin that I sliced into medallions, along with smoked sausage, that I layered into the insert. Next, I poured in the diced tomatoes, white beans (I used butter beans, but Great Northern white beans are delicious, too), chicken stock, and added the tomato paste and a large bunch of fresh parsley. I left the parsley whole to cook into the cassoulet so that I could easily pull it out once the cassoulet was cooked and add fresh chopped parsley for serving. I cooked my slow cooker cassoulet for five hours on the low setting and let me just tell you that my house smelled amazing all afternoon! We were all ready to dig in as soon as supper time arrived! For serving, I spooned the cassoulet into bowls and served it with thick, crusty bread slices I’d toasted. Here’s the my Slow Cooker Peppercorn Garlic Pork Cassoulet recipe. I think you are going to love it as much as my whole family does. Enjoy!Robyn xo
