Easier than a real Cassoulet recipe, cooks great in a crock pot

Cassoulet-Style Chicken Thighs

2 - 15oz cans white beans, rinsed
3/4 C. fresh whole-wheat breadcrumbs
2 Tblsp. olive oil, divided
1 lb. boneless skinless chicken thighs, trimmed of fat & cut into thirds
1 large onion, chopped
6 cloves garlic, roughly chopped
1/2 tsp. dried rosemary, slightly crushed
1/2 tsp. dried thyme
1/2 tsp. black pepper
1/2 C. dry white wine - Not cooking wine, use the real stuff
1 C. chicken broth
1/2 lb. kielbasa, sliced into 1/2" pieces (turkey kielbasa works fine)
2 Tblsp. finely chopped parsley

Put 1/2 C. beans in a small bowl and smash with a fork.  Add remaining beans and set aside.
Toss breadcrumbs with 1 Tblsp. oil in a small bowl.  heat large skillet over med-high heat.  Add oiled breadcrumbs and cook, stirring often, until golden and crisp, 2-3 minutes.  Transfer to a plate and set aside.
Heat remaining 1 Tblsp. oil in skillet over med heat.  Add chicken pieces in single layer and cook until browned, turning once.  Transfer to plate.
Add onion and garlic to skillet and cook, stirring occasionally, until onion is softened.  Add rosemary, thyme, and pepper and cook until fragrant about 30 seconds.  Add wine, increase heat to high and cook, stirring with wooden spoon to scrape up any browned bits, until wine is reduced by about half, 1-2 minutes.  Add broth, kielbasa, reserved beans and chicken.  Bring all to a boil.  Reduce heat, cover and simmer until chicken is cooked through, about 5 minutes.  Top with toasted breadcrumbs and parsley.

If you want to cook this in a crock pot,
First off- keep out the breadcrumbs and parsley and add that separately when ready to serve.
Follow the rest of the recipe except instead of setting aside each step, pour it into the crock pot.  Instead of simmering, turn to low and let cook all day or about 4-5 hours depending on your crock pot and schedule.