Slow Cooker Turkey and White Bean Cassoulet
Equipment
- Slow Cooker
- Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (15-ounce) cans white beans, drained and rinsed
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a skillet over medium heat. Add the ground turkey, onion, and garlic. Cook until the turkey is no longer pink and the onion softens, breaking up the meat as it cooks.
- Transfer the turkey mixture to the slow cooker. Add the drained white beans, chicken broth, tomato paste, dried thyme, and bay leaf.
- Stir everything together until the tomato paste is fully mixed in. Season with salt and black pepper.
- Cover and cook on low for 6 to 7 hours. Stir once halfway through if possible.
- Remove the bay leaf before serving. Taste and add more salt or pepper if needed.
Notes
The white beans soften and help thicken the broth during the long cook time, so no extra thickener is required. If the mixture seems too thick at the end, stir in a splash of broth. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a little added water.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Skillet
Cuisine: French
Equipment: Slow Cooker, Skillet