Combine the meatball ingredients (ground pork, egg, breadcrumbs, garlic, paprika, salt & pepper) together in a bowl until well combined.
Form the pork mixture into balls roughly 1-inch in diameter then place them on a plate and set aside.
CASSOULET:
Heat the oil in a large saute pan or dutch oven over medium-high heat.
Season the chicken thighs generously on both sides with salt & pepper.
Sear the chicken thighs in the oil until browned on both sides, about 2 minutes per side, then transfer the seared thighs to a large slow cooker and set aside.
Now put the meatballs in the pan and cook them until browned all over, about 6 minutes total, then transfer the meatballs to the slow cooker with the chicken.
Keep any fat left in the pan and add the tomatoes, onion, carrot, and garlic then cook, stirring often, until the vegetables soften a bit, about 5 minutes.
Pour the water into the pan with the vegetables and use a wooden spoon to scrape the bottom of the pan to release any stuck on bits.
Stir the beans, thyme, rosemary, bay leaves, and 1 tsp salt into the pan and bring to just a slight boil.
Transfer the contents of the pan into the slow cooker with the chicken and meatballs.
Place the lid on the slow cooker then cook on LOW heat until the beans are tender, about 7 hours.
Taste the stew and season with salt & pepper if needed.
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