Winter is busy and colder time of year, and I seem to be making more of my meals in my crockpot. There is nothing like walking into your home and having something warm and bubbling, waiting for you in your crockpot at the end of a long day.
I don’t know who thought of this great way to make a meal, but I am so glad that I can enjoy meals that cook while I am at work, or on the weekends.
The aromas in my home are heavenly as the spices and other ingredients blend together and create some delicious meals.
In this post I am going to share with you a few of my favorite winter crock pot recipes that will warm up your belly and your home with delicious aromas.
The 18 Best Winter Crockpot Meals
1. Beef Stew
When it’s cold outside, nothing is more reassuring than a pot of robust slow-simmered goodness. Full of succulent chunks of beef simmered in an enticing mix of spices and vegetables: carrots, potatoes, perhaps, and onions and garlic.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
1/4 cup all-purpose flour
2 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
4 large carrots, peeled and sliced
4 potatoes, peeled and chopped into large chunks
1 large onion, diced
3 stalks celery, sliced
1 cup frozen peas
Instructions
1. Season the beef cubes with salt and pepper and then dredge in flour. Brown the meat in batches in 2 tbsp olive oil over medium-high heat. Remove brown meat to slow cooker.
2. In the same pan, heat remaining 1 Tbsp olive oil and sauté onion, garlic, carrots and celery until onions are golden. Transfer to slow cooker.
3. Add the potatoes, beef stock, red wine (if using), tomato paste, thyme, rosemary and bay leaves to your slow cooker. Stir to combine.
4. Cover and cook on low for 7-8 hours or on high for 3-4 hours until the beef is tender.
5. Add the frozen peas, stir thoroughly, then chill for about half an hour before serving. Add salt and pepper to taste.
6. Remove bay leaves and serve hot, garnishing with fresh herbs if desired.
2. Chicken Noodle Soup
There is something very comforting about chicken noodle soup. It is a full nutritious dish and mine has hunks of hearty white meat, carrots and celery. I particularly love it when suffering with a winter cold!
I love to add some onions and garlic for bite and aroma, and I love the whole-grain goodness of egg noodles.
Ingredients
1 pound boneless, skinless chicken breasts
8 cups chicken broth
2 cups water
3 carrots, peeled and sliced
3 celery stalks, sliced
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
8 ounces egg noodles
2 tablespoons fresh parsley, chopped
Instructions
1. Put the chicken, some chicken broth, some water, some carrots, some chopped celery, chopped onion, garlic, thyme, rosemary, some bay leaf, salt and pepper in the crockpot.
2. Cover and cook on ‘low’ for 6-8 hours or on ‘high’ for 3-4 hours until the chicken is thoroughly cooked and vegetables done.
3. Take the chicken out of the slow cooker, shred it with a pair of forks and put it back in the slow cooker.
4. Throw the egg noodles in and cook for a further 15-20 mins on high until the noodles are cooked. 5 Add the chopped parsley; season to taste with salt and pepper and remove the bay leaf before serving.
3. Chili Con Carne
When I think about a great chili, there are several ingredients that really make me salivate: ground beef, kidney beans and tomatoes are the base. I’ll always throw in some onions, garlic and spices – a dash of cumin and a spoonful of chili powder to amp up the warmth and depth of flavor.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 pounds ground beef
1 red bell pepper, chopped
1 green bell pepper, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1 can (28 ounces) diced tomatoes
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon brown sugar
Instructions
1. Put the olive oil in a large frying pan and warm over a medium flame. Add the diced onion, lower the heat to medium low, and cook until softened, about 5 minutes. Add the garlic, stir, and then cook for another 1 minute.
2. Add the beef and cook until browned, breaking up with a spoon, 7-10 minutes. Drain excess fat.
3. Transfer the beef mixture to the crockpot. Add chopped red and green bell peppers, chili powder, and cumin, paprika, oregano, cayenne pepper, salt and black pepper. Stir to combine.
4. Add the diced tomatoes, kidney beans, black beans, beef broth, tomato paste, and brown sugar to the crockpot. Stir to combine.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chili is thickened and flavours are melded.
6. Taste and season if necessary before serving. Serve with your choice of toppings: sour cream and cheese, fresh cilantro, or whatever floats your boat.
4. Pot Roast
There’s nothing quite as comforting as sitting down with family and friends to eat a big, warm meal. I like to start with a nice piece of meat, typically a chuck roast, then toss in some carrots, onions and potatoes, and finish with some red wine, bay leaves and thyme.
Ingredients
3-4 pounds of beef chuck roast
2 tablespoons olive oil
Salt and pepper to taste
1 cup beef broth
1 cup red wine (optional)
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
2 onions, quartered
4 carrots, cut into chunks
4 celery stalks, cut into chunks
4 sprigs fresh thyme
2 sprigs fresh rosemary
3 potatoes, cut into chunks
Instructions
1. Season the beef chuck roast generously with salt and pepper. Step 2: Place the roast in an ovenproof skillet, and heat olive oil over medium-high, browning the roast on all sides.
3. Put the roast in the crockpot, then pour in beef broth and red wine (if using), Worcestershire sauce, and minced garlic.
4. Add the onions, carrots, celery, potatoes, thyme, and rosemary around the roast.
5) Cover and cook on low 8-10 hours or until beef is tender and falls apart with a fork.
6. Remove the herbs. Adjust seasoning to taste. Plate together the pot roast with the vegetables and the broth.
5. Butternut Squash Soup
I’ve always found exceptional comfort in fall’s butternut squash soup. Roasted butternut squash, a splash of creamy coconut milk and a hint of nutmeg make a satisfying comfort dish.
A sprinkle of fresh sage is my favourite aromatic topper.
Ingredients
1 medium butternut squash, peeled, seeded, and cubed
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, sliced
4 cups vegetable or chicken broth
1/2 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup heavy cream or coconut milk (optional for creaminess)
Instructions
1. Place the butternut squash, onion, garlic, carrots, and broth in a crockpot.
2. Add the nutmeg, salt, and pepper, then stir to combine the ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until vegetables are tender.
4. Blend the soup until smooth with an immersion blender. Alternatively, transfer the soup in two batches to a blender.
5. Add the heavy cream or coconut milk (if using) and season to taste with salt and pepper.
6. Serve hot, enjoying the rich, comforting flavors of this winter soup.
6. French Onion Soup
This is the epitome of the bowl as a comfort-food. To me, it’s notions of a hearty, flavorful stock become synonymous with this classic soup, which is loaded with sweet, caramelized onion, a spot of thyme, and an occasional drizzle of sherry or white wine.
I like to top it with a slice of baguette and a smear of melted Gruyère.
Ingredients
- 6 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon sugar
- 1/2 cup dry white wine
- 8 cups beef broth
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 6 sprigs of fresh thyme
- Salt and pepper, to taste
- Baguette slices, for serving
- 1 1/2 cups grated Gruyère cheese
Instructions
1. Turn the crockpot on to the sauté setting. Melt the butter with the olive oil. Add the sliced onions. Sprinkle in salt and sugar and cook, stirring occasionally, until deeply caramelised, about 20-25 minutes.
2. Add your flour to the onion mixture, then stir to coat everything. Next, cook for another minute.
3. Pour in the white wine to deglaze, scraping up any browned bits on the bottom, and reduce by half, then add the beef broth, Worcestershire, bay leaf and thyme.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Before serving, remove the bay leaf and thyme stems, then season to taste with salt and pepper.
6. To serve, ladle the soup into heatproof bowls, top with the baguette slices, sprinkle with the Gruyère and heat under the broiler until bubbly and golden.
7. Creamy Potato Soup
Whenever I think of comfort food, my mind usually drifts towards a hearty and rich potato soup. Russet potatoes.
Heavy cream. A hint of garlic.
A dash of thyme.
Ingredients
4 large russet potatoes, peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1/2 cup sour cream
1/2 teaspoon dried thyme
Salt and pepper to taste
1 cup shredded cheddar cheese
4 strips bacon, cooked and crumbled
2 tablespoons chopped fresh chives
Instructions
- Fry the sliced garlic, Bacon and then the Add diced potatoes, onion and chicken broth to a crockpot.
2. Add the dried thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
4. When cooked, blend with an immersion blender until creamy, or just mash the potatoes a little if you want it chunkier.
5. Add the heavy cream and sour cream, heat through for another 15 minutes.
6. Serve hot, topped with shredded cheddar cheese, crumbled bacon, and chives.
8. Lentil Soup
Lentil soup is great.
My lentil soup generally contains lentils, onions, and garlic as a core to its flavor. I like to add carrots and celery for more depth, and an earthy hint of cumin to warm it up, and finish it off with some chopped fresh parsley for a light brightness.
Ingredients
- 1 cup green or brown lentils, rinsed
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth or water
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
1.While the water is boiling, heat the olive oil in a medium skillet over medium heat. Once hot, add the onions, carrots, celery and garlic and sauté until the onions are soft and translucent, about 5 minutes.
2. Now add the sautéed vegetables to the crockpot, followed by the lentils, diced tomatoes, vegetable broth, cumin, thyme and bay leaf.
3. Stir everything together, and then season with salt and pepper to taste.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
5. Discard the bay leaf, and adjust the seasoning to taste. Serve hot, sprinkled with fresh parsley.
9. Broccoli Cheddar Soup
There are few things in life as comforting as a steaming bowl of Broccoli Cheddar Soup. On the stovetop, the melange of sautéed onions and garlic wafts gently into the kitchen, mingling with the fresh, green earthiness of broccoli florets and the sharp, creamy richness of cheddar.
Ingredients
2 cloves garlic, minced
1 onion, diced
2 cups broccoli florets
1 carrot, shredded
3 cups chicken broth
1½ cups half-and-half cream
2 cups shredded cheddar cheese
2 tablespoons all-purpose flour
2 tablespoons butter
Salt and pepper to taste
Instructions
1 Cook the minced garlic and diced onion in the melted butter until soft and fragrant. 2 Add the tomatoes, broth, sugar, herbs and sprinkle with salt.
2. Chop garlic and onion and put into the bottom of a crockpot; lay broccoli florets, a shredded carrot, chicken stock, and salt and pepper on top and cook on low for 4-5 hours or until broccoli is soft.
3. Combine the flour and half-and-half, mixing well, then stir the mixture into the crockpot.
4. Stir in the cheddar cheese until it’s all melted and the soup is smooth.
5. Continue cooking on low for 30-45 minutes longer. Season with salt and pepper and grated cheddar as needed before serving.
10. Mushroom Risotto
I adore a good risotto, and I would say that this one uses one of the best combinations of flavors. Think of the creamy arborio rice cooking along with earthy mushrooms and the addition of luxurious Parmesan cheese.
I also tend to put in a splash of white wine and a tad of garlic for an extra touch of flavor.
Ingredients
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 pound mixed mushrooms (such as cremini, shiitake, and button), sliced
1 ½ cups Arborio rice
½ cup dry white wine
4 cups vegetable broth
½ cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
Instructions
1. Put on olive oil in a crockpot on the sauté setting or in a skillet on medium heat. Add the onions and the garlic and cook the onions until they are translucent.
2. Put the mushrooms in the crockpot and cook until they are softened and their liquid has evaporated.
3. Add the Arborio rice, turning the heat to medium-low and coating the grains in oil, allowing them to toast lightly for 1-2 minutes.
4. Add the white wine, giving the rice a gentle stir until it is almost completely absorbed.
5. Pour in the vegetable broth, cover the crockpot, and cook on high for 2-2.5 hours, or until the rice is tender and creamy, stirring every so often.
6. When cooked, stir in the Parmesan cheese and butter, season with salt and pepper to taste, garnish with parsley and serve warm.
11. Pulled Pork
I like to make pulled pork sandwiches, and the good stuff requires the right ingredients. My favorite uses a slow cooked pork shoulder, barbecue sauce and a pinch of paprika, and I throw in just the right amount of brown sugar.
Ingredients
3–4 pounds pork shoulder (also known as pork butt)
1 large onion, sliced
3 cloves garlic, minced
1 cup barbecue sauce
1/4 cup apple cider vinegar
1 tablespoon brown sugar
1 tablespoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (optional for heat)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Instructions
1. Put the cut-up onions in the bottom of a crockpot, then put the minced garlic on top of the onions.
2. In a small bowl, combine the paprika, salt, black pepper, cayenne pepper, garlic powder and onion powder.
3. Rub the spice mixture all over the pork shoulder, then lay it on top of the onions in the crock-pot.
4. Pour the apple cider vinegar around the pork and cover with barbecue sauce.
5. Cover and cook on low for 8-10 hours, or until pork is tender and falls apart easily with a fork.
6. When cooked, remove the pig and shred it with two forks, returning the shredded meat back to the crockpot with the juices before serving.
12. Minestrone Soup
In winter there is little more comforting than a bowl of this gorgeous Italian classic. To me, minestrone is the ultimate way to celebrate the freshest and most vibrant ingredients.
I like using seasonal vegetables – tomatoes, carrots, zucchini – with hearty beans. Pasta or rice and you’re practically fuelled for the day.
Ingredients
Olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
1 zucchini, diced
1 bell pepper, chopped
1 cup green beans, cut into 1-inch pieces
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and black pepper to taste
1 cup small pasta (e.g., ditalini or elbow macaroni)
2 cups fresh spinach or kale, roughly chopped
Grated Parmesan cheese, for serving (optional)
Instructions
1. Add olive oil to a skillet and heat over medium heat. Add the onion, carrots, and celery and sauté until softened, about 5 minutes, then add the garlic and cook about a minute more.
2. Transfer the sautéed vegetables to your slow cooker. Add the zucchini, green bell pepper, green beans, diced tomatoes, vegetable broth, kidney beans, cannellini beans, thyme, oregano, bay leaf, salt and pepper. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
4. Towards the end of the cooking time, about 30 minutes before it’s done, add the pasta. Add more broth or water if necessary so that there’s enough liquid to allow the pasta to cook to al dente (it will cook a little more after straining).
6. When you’re ready to eat, combine in the spinach or kale and then wilt. Take out the bay leaf.
6. Serve the soup hot, topped with grated Parmesan cheese if desired.
13. White Chicken Chili
This is my favourite dish to have on a chilly day because it’s satisfyingly hearty yet so comforting to make and eat. I’ve dressed it up with succulent shredded chicken, fluffy white beans and zingy green chilies.
The cumin adds warmth and the lime juice pulls it all together.
Ingredients
2 lbs boneless, skinless chicken breasts
1 medium onion, diced
2 cloves garlic, minced
2 cans (15 oz each) white beans, drained and rinsed
1 can (15 oz) corn, drained
2 cans (4 oz each) diced green chiles
4 cups chicken broth
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
1/2 tsp cayenne pepper
Salt and pepper to taste
Juice of 1 lime
1/2 cup chopped fresh cilantro
Optional toppings: diced avocado, shredded cheese, sour cream, sliced jalapeños
Instructions
1. Place the chicken breasts at the bottom of the crockpot.
2. Then add the onion, garlic, white beans, corn, green chilies, chicken broth, and spices on top of the chicken: cumin, oregano, chili powder, cayenne pepper, salt, and pepper.
3. Cover and simmer on low for 6-8 hours, or high for 3-4 hours, until chicken is cooked and falls apart.
4. Remove the chicken from the crockpot and shred using two forks, then return the shredded chicken to the crockpot and mix to combine.
5: Add the juice of one lime and a handful of fresh cilantro, and stir well. Taste, and adjust your seasoning accordingly.
6. Serve the chili hot with optional toppings of your choice.
14. Split Pea Soup
A bowl of this fulsome soup is one of the most comforting things ever It makes me think of the split peas contributing their texture as they break down, and the smoked ham, carrots, onions and, obviously, the fragrance of thyme and garlic.
Ingredients
- 1 pound dried split peas, rinsed and sorted
- 1 meaty ham bone or 2 smoked ham hocks
- 8 cups low-sodium chicken broth
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
1. Put the split peas and ham bone (or smoked ham hocks) in a crockpot with the chicken broth.
2. Sauté the diced onion, sliced carrots, sliced celery, minced garlic, culinary bay leaf and dried thyme with the cubed beef and pork.
3. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the peas are tender and the soup is thickened.
4. When cooked, remove the ham hock or ham bones. Pull or chop up any meat off the bone and add it back in the crock pot.
5. Stir, taste, and add salt and pepper as desired. Remove the bay leaf.
6. Serve warm, garnished with croutons or fresh herbs if desired.
15. Turkey and Wild Rice Soup
There’s nothing better than a rich and hearty soup that combines tender pieces of turkey and nutty wild rice. I love using ingredients like plump mushrooms, verdant herbs and tender chunks of turkey.
I always like to include carrots and celery for that extra bit of flavor and texture. It’s the ultimate snuggly night in.
Ingredients
1 pound cooked turkey, shredded or diced
1 cup wild rice, rinsed
1 onion, chopped
3 carrots, peeled and sliced
3 celery stalks, chopped
3 cloves garlic, minced
8 cups chicken or turkey broth
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon black pepper
1 cup mushrooms, sliced (optional)
1 cup heavy cream or half-and-half
1/4 cup fresh parsley, chopped (for garnish)
Instructions
1. Place the turkey, wild rice, onion, carrots, celery, garlic and mushrooms into a crockpot.
2. Pour over the chicken or turkey stock, the thyme, sage, salt and pepper.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until wild rice is tender.
4. About 30 minutes before serving, stir in the heavy cream or half-and-half.
5. Adjust seasonings to taste, then ladle into bowls and garnish with fresh parsley.
6. Serve hot and enjoy your hearty winter meal.
16. Stuffed Pepper Soup
As soon as the weather starts to cool off i crave for a comforting, hearty soup. This soup is the best of delicious stuffed peppers in a bowl.
It’s a simple, soothing, warming soup with ground beef and bell peppers and tomatoes and rice. and for mine i love to add a little garlic and a little onion to ramp up the fragrance.
Ingredients
1 pound ground beef or turkey
2 cups cooked rice
4 cups beef broth
1 (14.5 oz) can diced tomatoes
1 (15 oz) can tomato sauce
2 cups bell peppers, chopped (use red, green, or both)
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Instructions
1. Brown the ground beef or turkey on the stovetop in a skillet over medium heat until thoroughly cooked; drain fat.
2. Place chopped onion and minced garlic in skillet; cook until onion is translucent.
3. Put the meat mixture in the crockpot and add the diced bell peppers, beef broth, diced tomatoes, tomato sauce, Worcestershire sauce, oregano, basil, salt, and pepper.
4. Stir well to combine, cover the crockpot, and cook on low for 6-8 hours or on high for 3-4 hours.
5. About half an hour before serving, stir in the cooked rice and heat through.
6. Season to taste and serve. Stuffed pepper soup, rich and warming
6.4
17. Vegetable Beef Soup
A good soup on a cold day always lifts up my spirits. Nothing compares to a hot, nutritious meal made with a generous amount of colorful vegetables and tender pieces of beef.
Potatoes, carrots and celery are my personal favorites with a hint of garlic and onions to create a hearty and delicious dish.
Ingredients
1 pound beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
3 carrots, sliced
3 celery stalks, chopped
2 potatoes, peeled and diced
1 can (14.5 ounces) diced tomatoes, undrained
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn
1 cup peas
4 cups beef broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
1. Heat 2 tbsp vegetable oil in a skillet and sear the beef cubes over a medium flame until well-browned on all sides.
2. Transfer the browned beef to a slow cooker and add onion, garlic, carrots and celery.
3. Cook pasta until al dente, drain, and add to greens.
3. Add the diced tomatoes and the beef broth, followed by the green beans, corn and peas.
4. Season with dried basil, dried oregano, salt and pepper. Stir to incorporate the seasonings.
5. Cover and cook on low for 7-8 hours or until the beef is tender and the vegetables are cooked through.
6. Adjust seasoning to taste before serving hot.
18. Slow Cooker Cassoulet
This slow cooker cassoulet is one of my favorites, most comforting things to cook, and is perfect for a chilly day. I like making it with white beans, sausage and duck confit – all relevant to hearty winter cooking.
Combining these in a slow cooker wonderfully allows the flavors to marry with heady heat.
Ingredients
1 lb dried white beans (Great Northern, cannellini, any large canning or soup bean), soaked in cold water overnight, rinsed and drained
1 pound pork shoulder, cut into 1-inch pieces
1 pound duck legs or thighs
1/2 pound smoked sausage (such as kielbasa), sliced
1 onion, chopped
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, drained
2 cups chicken broth
1/2 cup dry white wine
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper, to taste
1/4 cup chopped fresh parsley
Instructions
1. Brown the pork shoulder pieces and duck legs in a skillet over medium heat, with no oil, until they are evenly golden on all sides. Set aside.
2. In the same skillet, sauté the onion and garlic until softened.
3. Put in the pre-soaked beans, the browned pork shoulder, the duck, the sausage, and the onion and garlic mixture.
4. Add the chicken broth, white wine and diced tomatoes. Stir in the thyme, rosemary and a bay leaf. Season with salt and pepper.
5. Stir to combine and cook covered on low for 7-8 hours or until the beans are tender and the meat is cooked through.
6. Discard the bay leaf and scatter the chives/parsley as a final garnish. Check seasoning, if necessary. Serve warm.
