Easy Slow Cooker Cassoulet Recipe with Chicken & Sausage
Less involved than the French version but still full of that amazing flavor, this slow cooker cassoulet is easy enough to make for busy weeknights and special enough for guests.
Servings: 8 servings
Calories: 506kcal
Equipment
- 5 quart or larger slow cooker
Ingredients
- 1 cup chopped carrots, about 2 large
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups white beans, cooked (about 2 cans)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme or rosemary, optional
- 1/2 cup chicken broth, or water
- 1/4 cup dry white wine, or more broth/water
- 2 to 3 pounds bone-in chicken pieces, skinned
- 1 to 2 pounds fully cooked sausage, cut into 2-inch pieces
- fresh parsley, chopped, optional
Instructions
- Place the carrot, onion, and garlic in the bowl of the slow cooker.
- Top with the beans. Add the salt, pepper, (and herbs if using) and pour the wine and broth over all.
- Arrange the chicken in the beans, pushing some into the beans. Nestle the sausage amongst the chicken and sprinkle with some chopped parsley.
- Cover and cook on Low for 6-7 hours or on High for 4-5 hours, until the chicken is tender. (See note to make with optional crumb topping.)
- Garnish with more chopped parsley before serving.
Notes
To make with a crumb topping:
- About 1/2 hour before end of slow-cooking, remove contents of cooker to a shallow 2-3-quart baking dish.
- Disperse chicken, sausage, and beans evenly in dish.
- Top with about 1 cup seasoned bread crumbs that have been moistened with a bit of olive oil.
- Bake in a 350 degree oven for 20-30 minutes, until the crumb topping is browned.
Nutrition
Serving: 1pc. chicken + 1 cup | Calories: 506kcal | Carbohydrates: 64.1g | Protein: 45.1g | Fat: 7.5g | Saturated Fat: 1.9g | Cholesterol: 78mg | Sodium: 513mg | Fiber: 16.4g | Sugar: 3.3g
