Slow Cooker Cassoulet With Crumb Topping

• 1 cup soft bread crumbs
• 2 pounds boneless skinless chicken thighs
• 1 pound boneless pork shoulder, trimmed and cut into 1" pieces
• 8 ounces kielbasa, halved lengthwise and cut into 1/2-inch thick slices
• 2 cans (15 ounces each ) cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) petite diced tomatoes, drained
• 1 cup chopped onion
• 1 cup chicken broth
• 3/4 cup white wine
• 1 tablespoon tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 garlic cloves, crushed
• 2 fresh thyme sprigs
• 1 bay leaf
• Minced fresh parsley, optional

1. Preheat oven to 350u0b0. Place bread crumbs in a 15x10x1-in. baking pan. Bake, uncovered until crumbs are lightly browned, stirring occasionally, about 8-12 minutes. Set aside.
2. Combine the remaining ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, about 7 hours. Remove and discard thyme sprigs and bay leaf. Stir in 3/4 cup bread crumbs. Top individual servings with remaining bread crumbs. If desired, sprinkle with chopped parsley.

bread crumbs, chicken thighs, pork shoulder, kielbasa, cannellini beans, tomatoes, onion, chicken broth, white wine, tomato paste, salt, pepper, garlic, thyme, bay leaf, fresh parsley

Taken from www.tasteofhome.com/recipes/slow-cooker-cassoulet-with-crumb-topping/ (may not work)