This quick and easy spin on the French staple cassoulet makes a rich and wholesome winter-weather dish. This recipe, dictacted to me by a family member, serves 5-6.
In a large sauce pot, saute 6 slices bacon over medium-high heat until cooked through, then remove without draining fat. If you used turkey bacon like I did you may want to add a little olive oil at this point. Add 3 large thinly sliced cooking onions and 1T minced garlic. Cook until translucent and just starting to turn golden, about 4-5 minutes.
Add bacon, onion and garlic to a crockpot along with 3 smoked sausages and 2 cups shredded rotisserie chicken. Add 1 can diced tomatoes, 1 can white kidney beans, 3T tomato paste and 1T Italian herbs. Cook on low for 4 hours or high for 2-1/2 hours. Optional: After cooking, sprinkle with breadcrumbs and place under broiler until breadcrumbs start to brown. Serve with chopped parsley and crusty bread.