Crock Pot Cassoulet
Transform your dining table into a scene from the French countryside with this hearty and comforting Crock Pot Cassoulet—a one-pot wonder perfect for slow cooking enthusiasts. Packed with tender chicken thighs, smoky sausage, and succulent pork shoulder, this classic French dish is elevated by earthy white beans, a rich tomato base, and aromatic herbs like thyme and bay leaves. With just 30 minutes of prep, your crock pot does all the work, transforming simple pantry staples into a melt-in-your-mouth meal after eight hours of simmering goodness. For added flair, toast up some breadcrumbs as a crispy topping and garnish with fresh parsley before serving. Ideal for cozy family dinners, this cassoulet pairs beautifully with crusty bread or a crisp green salad. Keywords: Crock Pot cassoulet recipe, slow cooker French cassoulet, hearty cassoulet with beans and meat.
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Recipe Information
Ingredients
- 1 cup Dried white beans (e.g., cannellini or Great Northern)
- 2 tablespoons Olive oil
- 4 pieces Chicken thighs (bone-in, skin-on)
- 12 ounces Sausage (e.g., smoked or andouille), sliced
- 1 pound Pork shoulder, cut into 2-inch cubes
- 1 large Yellow onion, diced
- 2 medium Carrots, diced
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 14-ounce can Crushed tomatoes
- 1.5 cups Chicken broth
- 1 teaspoon Thyme (fresh or dried)
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs (optional, for topping)
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Rinse the dried white beans and soak them in water overnight. Drain and set aside.
Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs until golden brown on both sides, about 4 minutes per side. Remove and set aside.
In the same skillet, brown the sliced sausage for about 3 minutes, then remove and set aside.
Add the cubed pork shoulder to the skillet and sear until browned on all sides, about 6–8 minutes. Remove and set aside.
In the residual oil, sauté the diced onion, carrots, and minced garlic until softened, about 5–7 minutes.
Stir in the tomato paste and cook for 1–2 minutes to caramelize it.
Transfer the sautéed vegetables to the crock pot along with the soaked beans, browned meats, crushed tomatoes, and chicken broth.
Add thyme, bay leaves, salt, and black pepper. Stir gently to combine.
Cover the crock pot and cook on low heat for 8 hours, or until the beans are tender and the meat is very soft.
If desired, sprinkle breadcrumbs evenly over the cassoulet during the final 30 minutes of cooking for added texture.
Before serving, remove bay leaves and garnish with chopped parsley. Serve hot with crusty bread or a simple green salad.
Nutrition Facts
Calories |
4818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.2 g | 396% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 7153 mg | 311% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 40.8 g | ||
| Protein | 302.7 g | 605% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 769 mg | 59% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 9028 mg | 192% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
