Rated 5 out of 5 by MegA from Great! Perfect for a cold winter day. This is the best slow cooker recipe- served to a foodie crowd and everyone enjoyed it. Followed directions as stated and would not change anything.

Rated 4 out of 5 by marcbenjamin from Considering the ease, this is great. I’ve been a private chef for a long time. I’ve make traditional boeuf bourguignon only once. It was an enormous amount of work and it was enormously satisfying. But if you don’t have hours and hours for various kinds of prep this is a great alternative. I used portabella cut somewhat large instead of sliced button mushrooms which added a nice touch. Also could not disagree enough with previous reviewer who took issue with panko. They’re breadcrumbs and tasty nicely crunchy ones at that. There seems to be at least one serving of xenophobia and a pinch of ignorance in that review. All cuisine always has and always borrows from other cuisines.

Rated 5 out of 5 by Trinca from Perfect for a large group I made the Cassoulet for twelve people. I made it the day before serving and it was excellent. Instead of the chorizo I used Toulouse sausages. I browned the sausages in advance before adding to the crock pot. I also used ayocote blanco beans. Note that the crock pot used in this recipe is 7 quarts. One guest commented that the Cassoulet was better than the ones she had in Paris.

Rated 5 out of 5 by gulfcoastcook from Tastes Wonderful I've tried this several times and each time it's great. I have started adding some duck to it and that makes it even more authentic. To the recent reviewer who broke their cooker, you have to use a frying pan for the prep cooking unless you have a cooker with a steel insert. The one shown on the recipe page has one of those.

Rated 1 out of 5 by KLJones from Which slow cooker are you using? This recipe needs to specify what type of slow cooker it is using. Not only did this recipe result in cracking of my crock pot insert when I cooked it in on the stove top, but the proportions seem entirely off. It ruined my slow cooker and wasted a half hour of effort!

Rated 5 out of 5 by jmspdx from Beautiful and rustic I've made many different versions of cassoulet over the years, including Child's and Pepin's, and I think this was our favorite. It's more labor intensive than most would expect from a slow cooker meal, but well worth the effort. The dish is packed with well-developed flavors. My husband commented that he could imagine it being spooned out of an earthenware pot in a French farmhouse. You could easily vary this basic recipe with all sorts of meats and sausages, or top it with some duck confit, but it's pretty wonderful just as written.

Rated 4 out of 5 by Chiareality from Smart simple adaptation of the traditional recipe NOTE: I like Keller's take, its worry free. But DO NOT ATTEMPT this precise recipe if you don't have a slow cooker. Consult the original. The recipe is excellent though poorly written. Most of the work take places in the morning, there's a huge 9-10 hour pause in the middle, the breadcrumbs (I found Panko worked just fine) are the only do ahead, so they really dry out. Porkshoulder is great, but i don't care for Chirizo in this. I used a duck sausage, just your basic label. I added a ham hock when cooking the beans, took it out and discarded afterwards. Although I used a lot more beans, in this recipe they're only limiting you to twelve cups here because that's the limit as to what will fit in the slow cooker. Cassolet features white beans, it's meant to be eaten by many. More beans. As much as twice as many. The ham hock helps the flavor. I think you could use nearly any fowl in here as well. Duck is best for the great fat.