Crock Pot Chicken and Sausage Cassoulet
Slow-cooked perfection meets French comfort food in this hearty Crock Pot Chicken and Sausage Cassoulet. Featuring tender, seared chicken thighs and smoky sausage combined with creamy white beans, vibrant vegetables, and a fragrant tomato-herb broth, this dish is a symphony of flavors brought together in your slow cooker. The medley of aromatic dried thyme, rosemary, and a hint of garlic infuses the cassoulet as it simmers, creating a rich and satisfying meal that's perfect for cozy dinners or entertaining guests. Serve this rustic one-pot wonder with crusty bread or over fluffy rice to soak up the savory juices, and don’t forget a sprinkle of fresh parsley for an extra touch of vibrant freshness. With minimal prep and maximum flavor, this slow-cooker cassoulet is the ultimate make-ahead comfort food that’s sure to impress.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 12 ounces smoked sausage (such as Andouille or Kielbasa), sliced into 1/2-inch rounds
- 2 cups canned white beans (such as cannellini or Great Northern), drained and rinsed
- 2 pieces carrots, peeled and sliced into rounds
- 2 pieces celery stalks, diced
- 1 large onion, finely chopped
- 4 pieces garlic cloves, minced
- 1 cup chicken broth
- 14.5 ounces canned diced tomatoes (with their juice)
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 piece bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add the sliced sausage and cook for 2-3 minutes until lightly browned. Remove and set aside.
In a 6-quart crock pot, add the drained and rinsed white beans, sliced carrots, diced celery, chopped onion, and minced garlic.
Place the seared chicken thighs and browned sausage slices on top of the vegetables.
In a mixing bowl, combine the chicken broth, diced tomatoes (with their juice), tomato paste, dried thyme, dried rosemary, salt, black pepper, and the bay leaf. Mix well.
Pour the tomato and broth mixture over the chicken, sausage, and vegetables in the crock pot.
Cover and cook on LOW for 8 hours (or on HIGH for 4-5 hours) until the chicken and vegetables are tender.
Remove the bay leaf before serving.
Optional: Garnish with chopped fresh parsley for added freshness and flavor.
Serve warm with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
3054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 8169 mg | 355% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 36.2 g | ||
| Protein | 234.8 g | 470% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 632 mg | 49% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 5616 mg | 119% | |
*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.
