Slow-Cooker Cassoulet | America's Test Kitchen

Ingredients

• 1 pound dried medium-sized white beans, rinsed and picked over
• 2 pounds boneless country-style pork ribs, cut into 1-inch chunks
• Salt and pepper
• 1 tablespoon vegetable oil
• 8 ounces kielbasa sausage, halved lengthwise and sliced thin
• 2 onions, chopped fine
• 6 garlic cloves, minced
• 1 tablespoon minced fresh thyme
• 1 tablespoon tomato paste
• 3 1/2 cups low-sodium chicken broth
• 1/2 cup brandy
• 1 (14.5-ounce) can diced tomatoes, drained
• 4 bone-in, skin-on chicken thighs (about 2 pounds), excess fat trimmed
• 2 slices hearty white sandwich bread, torn into pieces
• 2 tablespoons unsalted butter, melted