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Slow-Cooker Escargot Butter Chicken

Rich, garlicky butter sauce gives this chicken cassoulet a rich, velvety texture and a deeply satisfying flavor. It is easy to make and will transport you to a rustic farm in France.

Ingredients

  • 8 Chicken thighs, boneless, skinless; about 1 1/2-2 lbs.
  • 2 15 oz. Cans Cannellini beans, rinsed and drained
  • 4 Tbsp. Butter, cut into chunks
  • 8 large Garlic cloves, minced
  • 1/3 cup Fresh flat-leafed parsley; more for garnishing
  • 1 medium Shallot, minced
  • 1 Lemon, juiced and zested
  • 2 tsp. Kosher salt; more to taste
  • A few grinds of black pepper
  • 1/2 cup Sour cream
  • Homemade or store-bought croutons for topping

Instructions

  • Mince the garlic and shallot in a mini food-processor.
  • Combine all ingredients: the chicken, beans, butter, garlic, parsley, shallot, lemon juice and zest, 2 tsp. salt and several grinds of black pepper in a 6-8 quart slow-cooker, AKA Crock Pot.
  • Cook on high for one hour stirring ingredients once to make sure they are well combined.
  • Reduce heat to low and cook for another 3 hours until chicken is very tender. Stir a couple more times during the last 3 hours of cooktime.
  • Break the chicken into large bite-sized pieces using two forks. Stir in the sour cream.
  • Serve topped with croutons and more parsley.
  • You may also serve with warm, crusty French bread.