Crock Pot Kielbasa Cassoulet
Warm up your weeknight dinners with this hearty and flavorful Crock Pot Kielbasa Cassoulet. This slow-cooked comfort food combines smoky kielbasa sausage, tender great northern beans, and a medley of vibrant vegetables like carrots, celery, and onions in a rich tomato-based broth. Infused with aromatic herbs such as thyme and parsley, and elevated with a touch of garlic and tomato paste, this dish delivers layers of savory goodness in every bite. With just 15 minutes of prep, your slow cooker does all the work, simmering the ingredients to perfection for a cozy, one-pot meal that's ideal for busy nights. Serve this classic cassoulet with crusty bread or a bed of fluffy rice for a filling and satisfying dinner your family will love. Perfect for meal planning, this recipe is gluten-free and packed with flavor, making it a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 ounces kielbasa sausage
- 30 ounces great northern beans (canned, drained and rinsed)
- 14.5 ounces diced tomatoes (canned, undrained)
- 2 cups chicken broth
- 1 yellow onion (diced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 garlic cloves (minced)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
Instructions
Slice the kielbasa into 1/2-inch thick rounds.
In a skillet over medium heat, add olive oil and sauté the sliced kielbasa until lightly browned, about 3-4 minutes. Remove from heat.
In a 6-quart slow cooker, add the great northern beans, diced tomatoes (undrained), chicken broth, diced onion, sliced carrots, sliced celery, and minced garlic.
Stir in the tomato paste, dried thyme, dried parsley, salt, black pepper, and the bay leaf.
Add the browned kielbasa to the slow cooker and gently stir to combine all ingredients evenly.
Cover the slow cooker with the lid and cook on LOW for 7 hours or HIGH for 4 hours, until the vegetables are tender and the flavors have melded together.
Remove the bay leaf before serving.
Ladle the cassoulet into bowls and serve warm. Enjoy with crusty bread or over cooked rice, if desired.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 8127 mg | 353% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 57.0 g | 204% | |
| Total Sugars | 46.8 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 809 mg | 62% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 5553 mg | 118% | |
*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.
