Slow Cooker Cassoulet

Step 1

In a large skillet, heat the olive oil and sauté the diced onion, carrots, and minced garlic for about 5 minutes. Add the celery and sauté for another 3 minutes.

Step 2

Transfer the sauteed vegetables to a large (~6-quart) slow cooker. Add the next 7 ingredients (mushrooms through dried thyme) and stir well. Cover and cook on the low temperature setting for 5 hours.

Step 3

Carefully taste and season with salt and pepper, if desired. Stir in fresh parsley and serve hot.