Crock Pot Chicken Smoked Turkey Sausage Cassoulet
Dive into the comforting flavors of this Crock Pot Chicken Smoked Turkey Sausage Cassoulet, a hearty, slow-cooked classic perfect for cozy dinners. This dish combines tender chicken thighs, smoky turkey sausage, and creamy Great Northern beans, simmered with a medley of carrots, celery, tomatoes, and aromatic seasonings like thyme and smoked paprika. The crock pot does all the work, melding the rich flavors over hours into a satisfying, soul-warming one-pot meal. Serve this cassoulet topped with a sprinkle of fresh parsley for a rustic, French-inspired dinner that’s high in protein, packed with wholesome ingredients, and easy to prepare. Perfect for busy weeknights or make-ahead meal prep, this crowd-pleaser is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 12 ounces Smoked turkey sausage
- 2 cups Great Northern beans (canned, drained, and rinsed)
- 14.5 ounces Diced tomatoes (canned)
- 1 cup Chicken broth
- 2 medium Carrots (sliced into 1/2 inch pieces)
- 2 pieces Celery stalks (chopped)
- 1 medium Onion (diced)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 1 piece Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Season the chicken thighs with salt and pepper. Sear them for 2-3 minutes per side until browned but not cooked through. Transfer to the crock pot.
In the same skillet, add the remaining olive oil and cook the turkey sausage slices until lightly browned, about 3-4 minutes. Transfer to the crock pot.
To the crock pot, add the Great Northern beans, diced tomatoes (along with the liquid), chicken broth, carrots, celery, onion, and garlic.
Stir in the tomato paste, bay leaf, dried thyme, smoked paprika, salt, and black pepper.
Mix everything together to ensure the ingredients are well combined.
Cover the crock pot with the lid and cook on low heat for 6 hours or on high heat for 3-4 hours, until the chicken is tender and the flavors have melded.
Remove the bay leaf before serving.
Ladle the cassoulet into bowls and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 7248 mg | 315% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 36.5 g | ||
| Protein | 199.1 g | 398% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5152 mg | 110% | |
*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.
