Slow Cooker Pork Cassoulet
Author: Sarah Olson
Prep time: 8 hours
Cook time: 10 hours
Total time: 18 hours
  • 1 pound cassoulet beans or great northern beans (note these need to be soaked overnight or use the quick soak method)
  • 8 slices bacon, sliced and cooked (you can use a touch of the grease from the bacon to brown the pork ribs)
  • 2 lbs. country pork ribs
  • 3 cups chicken broth
  • 1 (15-oz.) can Italian diced tomatoes
  • 1 cup white wine (I used Duck Pond Pinot Gris)
  • 1.5 cups diced carrots
  • 1 cup diced white onion
  • 1 Tbsp. minced garlic
  • ¼ tsp. pepper
  • 1½ tsp. dried leaf thyme (not ground thyme)
  • 2 bay leaves
For the breadcrumb topping
  • 1 cup Italian seasoned breadcrumbs
  • ½ cup salted butter, melted
Slow Cooker Size:
  • 6-quart or larger
  1. Note before starting, that the beans need to be soaked overnight by covering with water, then draining off that water before starting the recipe. Or if you are short on time you can you use the quick soak method.
  2. After cooking the bacon, brown the pork ribs in the same pan using some of the bacon grease, no need to cook the pork ribs through, just brown them.
  3. Add beans, cooked bacon, country ribs, chicken broth, diced tomatoes, wine, carrots, onion, garlic, pepper, thyme and bay leaves to the slow cooker, stir.
  4. Cover and cook on low for 9-10 hours.
  5. When the cooking time is done remove the ribs from the slow cooker, shred and add the meat back to the slow cooker and stir. Remove and discard bay leaves.
  6. Preheat oven to 400°.
  7. In a small bowl mix together the breadcrumbs and butter. Crumble this mixture over the beans and pork in the slow cooker.
  8. Add the slow cooker insert without the lid into the 400° oven for about 10 minutes or until the topping is browned. (be sure your slow cooker is rated for use in the oven, most of the newer Crock-Pot® brand slow cookers are, up to 400°.)
  9. Serve and enjoy!
Recipe by The Magical Slow Cooker at