Ingredients
1 cup soft bread crumbs2 pounds boneless skinless chicken thighs1 pound boneless pork shoulder, trimmed and cut into 1" pieces8 ounces kielbasa, halved lengthwise and cut into 1/2-inch thick slices2 cans (15 ounces each ) cannellini beans, rinsed and drained1 can (14-1/2 ounces) petite diced tomatoes, drained1 cup chopped onion1 cup chicken broth3/4 cup white wine1 tablespoon tomato paste1/2 teaspoon salt1/2 teaspoon pepper2 garlic cloves, crushed2 fresh thyme sprigs 1 bay leafMinced fresh parsley, optional
Preparation
Preheat oven to 350°. Place bread crumbs in a 15x10x1-in. baking pan. Bake, uncovered until crumbs are lightly browned, stirring occasionally, 8-12 minutes. Set aside.
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 toasted bread crumbs. Top individual servings with remaining toasted bread crumbs. If desired, sprinkle with chopped parsley.
