I make cassoulet at home when I want something comforting, robust, and low-effort that still tastes like I spent hours in the kitchen. This slow-cooker version layers tender chicken, smoky sausage, and creamy white beans for a classic French feel without standing over the stovetop. I’ve tested this several times and trimmed the steps so it’s forgiving for busy weeknights.
Why Make This Recipe
- Deep, savory flavor from long, slow cooking — the beans soak up the chicken and sausage juices for a rich finish.
- Hands-off convenience: brown, dump, and let the slow cooker do the work so you can focus on other tasks.
- Nutritious balance: lean protein from chicken plus fiber from white beans makes a satiating one-pot meal.
- Great for entertaining or meal prep — it reheats beautifully and feeds a crowd with minimal fuss.
- Personal insight: I love that this recipe tastes like a weekend stew but can be started before work; if you enjoy rich, baked-topped comfort food, you might also like this conchiglioni with ricotta as another make-ahead treat.
Recipe Overview
- Prep time: 20–30 minutes (plus optional browning time).
- Cook time: 4–8 hours (3–4 hours on High or 6–8 hours on Low).
- Total time: 4–8.5 hours depending on method.
- Servings: 6–8 people.
- Difficulty: Easy (requires basic browning and assembling).
- Method: Brown proteins on the stovetop, combine with aromatics, beans, and stock in a 6–7 quart slow cooker, then finish with a crisp breadcrumb topping under the broiler if desired.
My Experience Making This Recipe
On my first tests the beans sometimes stayed a touch firm when I used dried beans straight from the pantry; I adjusted timing and liquid to fix that. After a few runs I learned that a quick skillet sear on the sausage and chicken adds a huge flavor boost even though it’s an extra 5–7 minutes.
How to Make Slow Cooker Cassoulet with Chicken and Sausage Made Easy
Start by seasoning 1½ tsp kosher salt and ½ tsp black pepper into 2 lbs bone-in, skin-on chicken thighs and 1 lb smoked sausage (sliced into 1-inch rounds). Brown the sausage and chicken in a heavy skillet over medium-high heat (pan surface ~375–400°F) for 2–3 minutes per side to develop color, then transfer to the slow cooker. Sauté 1 large diced onion, 2 carrots (sliced), and 2 celery stalks (sliced) with 3 cloves minced garlic for 4–5 minutes, deglaze with ½ cup dry white wine (optional) scraping brown bits, then add to the crock. Add 3 cans (15 oz) rinsed cannellini beans, 2 cups low-sodium chicken stock, 1 (14 oz) can diced tomatoes, 2 bay leaves, and 1 tsp dried thyme. Cook on Low 6–8 hours or High 3–4 hours until chicken and beans are tender. For a traditional finish, transfer to an ovenproof dish, top with a mixture of 1 cup breadcrumbs, 2 tbsp melted butter, and 1 tbsp chopped parsley, then broil 2–3 minutes at high until golden and crisp.
Equipment notes: use a 6–7 qt slow cooker for even heat, a heavy skillet (cast iron preferred) for browning, and an ovenproof dish if you plan to broil the topping.
Expert Tips for Success
- Always brown meats first: searing at medium-high heat creates Maillard flavors that deepen the final stew. Cast iron retains heat and gives the best crust.
- If using dried beans, soak overnight and simmer 30 minutes before adding; add more stock if using canned to prevent drying. For an easier shortcut, use three 15-oz cans drained (recommended for busy cooks).
- Reduce liquid at the end by removing the lid and cooking on High for 30–60 minutes if your cassoulet seems soupy; it should be thick but saucy.
- Finish under the broiler for texture: a breadcrumb-parmesan crust adds contrast to the creamy beans — watch closely under the broiler for 1–3 minutes to avoid burning. Also see this simple slow-cooker technique I like for concentrated flavors in other recipes like this slow-cooker chicken shawarma.
- Use low-sodium stock and taste before adding extra salt; sausages often carry a lot of salt.
How to Serve Slow Cooker Cassoulet with Chicken and Sausage Made Easy
- Serve with a simple green salad and a bright vinaigrette to cut the richness. I often pair it with crusty bread to soak up the sauce.
- Spoon over creamy mashed potatoes or buttery polenta for a rustic plate that’s perfect for cold nights. For sandwich-style comfort, try alongside oven-warmed rolls similar to these easy slow-cooker sandwiches slow-cooker French dip sandwiches.
- Present in a shallow baking dish topped with herbs and the breadcrumb crust so guests can help themselves family-style at gatherings.
Storage and Reheating Guide
- Refrigerate in an airtight container for 3–4 days. Cool to room temperature (no more than 2 hours outside) before sealing.
- Freeze portions in freezer-safe containers or zipper bags for up to 3 months; leave ½ inch headspace when freezing liquids. Thaw overnight in the refrigerator before reheating.
- Reheat gently on the stovetop over low-medium heat with a splash of stock or water to loosen; for large batches, rewarm in a 325°F oven covered for 20–30 minutes until heated through. To maintain a crisp topping, reheat uncovered briefly under the broiler after the center is hot.
Recipe Variations
- Gluten-free: omit breadcrumbs or use gluten-free panko for the topping; confirm sausage and stock are gluten-free.
- Dairy-free: skip butter in the breadcrumb topping or replace with olive oil. The stew itself is naturally dairy-free.
- Vegetarian: replace chicken and sausage with smoked tofu or seared mushrooms and add a teaspoon of liquid smoke for depth; use vegetable stock.
- Spicy sausage twist: use andouille or chorizo and add ½ tsp smoked paprika for a bolder, spicier profile.
Nutritional Highlights
- Good protein source: chicken + sausage typically provides 25–35g protein per serving depending on portion size.
- High in fiber thanks to white beans (cannellini), which supports satiety and digestion.
- Allergen info: contains legumes (beans) and commonly pork (sausage); breadcrumb topping contains gluten unless substituted. Adjust for low-sodium diets by choosing low-salt stock and low-sodium sausage.
Troubleshooting Common Issues
- Beans still firm: if using canned beans, they should be tender; for dried beans that are undercooked, simmer gently on the stovetop for 30–60 minutes until tender before adding to the crock.
- Too thin or soupy: remove the lid and cook on High for 30–60 minutes to reduce liquid, or mash a cup of beans into the pot to thicken naturally.
- Chicken overcooked or dry: use bone-in thighs for forgiving texture; if chicken cooks faster than beans, remove it when done and shred back into the pot at the end.
Frequently Asked Questions
Q: Can I use boneless chicken breasts instead of thighs?
A: You can, but breasts are leaner and can dry out during long slow-cooker times. If you use breasts, cook on Low for 3–4 hours and check at 2.5–3 hours; remove when internal temperature reaches 165°F and shred into the beans.
Q: Do I need to brown the sausage and chicken first?
A: Browning is optional but highly recommended. It adds depth via Maillard reaction (browned bits), which the slow cooker can’t replicate. Spend 5–7 minutes total to sear both for significantly better flavor.
Q: Can I make this with dried beans straight in the slow cooker?
A: You can if you soak them overnight first; unsoaked dried beans may not fully soften and can impart off flavors. If using unsoaked dried beans, add extra liquid and extend cooking time, but I prefer pre-soak or canned beans for consistent results.
Q: How do I get a crisp topping without an oven?
A: If you don’t want to broil, pan-toast breadcrumbs with olive oil and sprinkle them on top just before serving for a crunchy finish, or use a kitchen torch to brown the topping carefully for a few seconds.
Conclusion
For a reliable, comforting one-pot dinner that tastes like it simmered all day, this slow-cooker cassoulet delivers every time. If you want an additional slow-cooker cassoulet reference and step-by-step inspiration, see this external guide: Easy Slow Cooker Cassoulet with Chicken and Sausage – An ….
Further reading: try serving ideas inspired by this lemon-herb slow-cooker chicken I often pair with simple sides here.
Slow Cooker Cassoulet with Chicken and Sausage
- Total Time: 270 minutes
- Yield: 6-8 servings
- Diet: Paleo
Description
A comforting, robust slow-cooker cassoulet with tender chicken, smoky sausage, and creamy white beans that requires minimal effort.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 1 lb smoked sausage, sliced into 1-inch rounds
- 1½ tsp kosher salt
- ½ tsp black pepper
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- ½ cup dry white wine (optional)
- 3 cans (15 oz each) cannellini beans, rinsed
- 2 cups low-sodium chicken stock
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- 1 cup breadcrumbs
- 2 tbsp melted butter
- 1 tbsp chopped parsley
Instructions
- Season chicken thighs and sausage with salt and pepper.
- Brown sausage and chicken in a heavy skillet over medium-high heat for 2–3 minutes per side.
- Transfer browned meat to a slow cooker.
- Sauté onion, carrots, celery, and garlic in the skillet for 4–5 minutes, then deglaze with white wine and add to the slow cooker.
- Add cannellini beans, chicken stock, diced tomatoes, bay leaves, and thyme to the slow cooker.
- Cook on Low for 6–8 hours or on High for 3–4 hours until chicken and beans are tender.
- For a crispy topping, transfer to an ovenproof dish, mix breadcrumbs with melted butter and parsley, and broil for 2–3 minutes until golden and crisp.
Notes
For a thicker stew, remove the lid and cook on High for 30–60 minutes if too soupy. Serve with crusty bread or over creamy mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French