Best 10 Slow Cooker Cassoulet Recipes

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Cassoulet, a hearty and flavorful French stew, is a classic dish that has been enjoyed for centuries. Originating in the southwestern region of France, particularly in the area around Toulouse, cassoulet is a celebration of regional ingredients and culinary traditions. This slow-cooked dish typically features white beans, various cuts of meat (such as pork, duck, and sausage), vegetables, and herbs, all simmered together in a rich broth. Cassoulet is not only a delicious meal but also a symbol of French culinary heritage.

This article presents a collection of tantalizing slow-cooker cassoulet recipes that capture the essence of this iconic dish. Each recipe offers a unique take on cassoulet, showcasing the versatility and creativity that this dish allows. From a traditional cassoulet recipe that stays true to its classic roots to variations that incorporate different types of beans, meats, and vegetables, there's a recipe here to suit every taste and preference. Whether you're a seasoned cook or a novice in the kitchen, these slow-cooker cassoulet recipes will guide you through the process of creating this delectable dish that will warm your heart and satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

EASY AND DELICIOUS SLOW COOKER CASSOULET



Easy and Delicious Slow Cooker Cassoulet image

I am married to a chef, but I can't cook. So I make a lot of food in my slow cooker when it's my night to cook. We love France and French cooking, and this recipe is a wonderfully simple, elegant cassoulet that even I can make and he loves. Wonderful for cold nights and dinner parties. Double the recipe for leftovers - it melds overnight very well.

Provided by smart cookie

Categories     World Cuisine Recipes     European     French

Time 4h45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
6 slices turkey bacon
1 large onion, finely chopped
4 boneless, skinless chicken thighs, chopped
¼ pound fully-cooked smoked sausage, diced
3 cloves garlic, minced
1 teaspoon dried thyme leaves
2 bay leaves
½ teaspoon ground black pepper
¼ cup tomato paste
3 (15 ounce) cans great Northern beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
3 tablespoons minced fresh parsley

Steps:

  • Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
  • Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
  • Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.

Nutrition Facts : Calories 521.9 calories, Carbohydrate 52.9 g, Cholesterol 68.4 mg, Fat 18.9 g, Fiber 12.1 g, Protein 35.5 g, SaturatedFat 5.4 g, Sodium 641.2 mg, Sugar 4.7 g

SLOW-COOKER CASSOULET



Slow-Cooker Cassoulet image

Many look down their noses at the slow cooker, but it's perfect for some dishes. Stews, for one. This sausage, duck and white bean stew is rich and hearty, and you can leave the dish wholly unattended for five to seven hours as it cooks. Brown the meat before you put it in the pot or not.

Provided by Mark Bittman

Categories     dinner, soups and stews, main course

Time 5h

Yield At least 4 servings

Number Of Ingredients 15

1/2 pound dried small white beans, like pea or navy
4 cloves garlic, peeled and crushed, plus 1 tablespoon minced garlic
1 medium-large onion, chopped
2 carrots, peeled and cut into chunks
2 cups cored and chopped tomatoes, with their juice (canned are fine)
3 or 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
2 bay leaves
1/4 pound slab bacon or salt pork, in 1 piece
4 sweet Italian sausages, about 3/4 pound
1 pound boneless pork shoulder
2 duck legs
Chicken, beef or vegetable stock, or water, or a mixture, as needed
Salt and freshly ground black pepper to taste
1 cup plain bread crumbs, optional
Chopped fresh parsley for garnish

Steps:

  • Combine beans, crushed garlic, onion, carrots, tomatoes, thyme, bay leaves and meats in a slow cooker, and turn heat to high. (If you like, brown sausage and duck legs in a skillet before adding.) Add stock or water to cover by 2 inches. Cover and cook until beans and meats are tender, 5 to 6 hours on high heat, 7 hours or more on low.
  • When done, add salt and pepper to taste, along with minced garlic. If you like, remove cassoulet from slow cooker, and place in a deep casserole; cover with bread crumbs and roast at 400 degrees until bread crumbs brown, about 15 minutes. Garnish and serve.

SLOW-COOKER PORK CASSOULET



Slow-Cooker Pork Cassoulet image

Looking for a slow cooked dinner? Pork and beans come together in this hearty French cassoulet - made using Muir Glen® tomatoes and Progresso® chicken broth.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 6

Number Of Ingredients 16

6 slices bacon
2 pork tenderloins (1 lb each), cut into 1 1/2-inch pieces
2 large onions, chopped (2 cups)
3 cloves garlic, finely chopped
3 cans (15.5 oz each) navy beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 cup Progresso™ chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
2 tablespoons chopped fresh parsley
3 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon butter or margarine
1/2 cup Progresso™ panko crispy bread crumbs
1 tablespoon red wine vinegar

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Crumble bacon; place in slow cooker. Heat drippings over medium-high heat. Add the pork slices; cook 4 minutes, turning once, until browned. Place pork in slow cooker. In same skillet, cook onions and garlic over medium-high heat 5 minutes or until tender. In slow cooker, stir onion mixture, beans, tomatoes, broth, wine, tomato paste, 1 tablespoon of the parsley, 2 teaspoons of the thyme, the salt and pepper.
  • Cover; cook on Low heat setting 8 hours. In nonstick skillet, melt butter over medium-high heat. Add bread crumbs; cook until browned. Stir in remaining 1 tablespoon parsley and 1 teaspoon thyme. Uncover slow cooker; stir in vinegar. Sprinkle bread crumb mixture over cassoulet.

Nutrition Facts : Calories 530, Carbohydrate 56 g, Fiber 12 g, Protein 52 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1250 mg

SLOW-COOKER BEAN CASSOULET



Slow-Cooker Bean Cassoulet image

Tasty main dish or hearty side dish, it's your choice. Team these beans with biscuits and coleslaw for dinner one night soon.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 8h15m

Yield 6

Number Of Ingredients 10

1 can (16 oz) vegetarian baked beans, undrained
1 can (15.5 oz) butter beans, drained, rinsed
1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
1 can (14.5 oz) Italian-style stewed tomatoes, undrained, cut up
1 box (9 oz) frozen baby lima beans, thawed
1 cup thinly sliced carrots (2 medium)
1 cup chopped onions (2 medium)
1/2 teaspoon garlic salt
1/8 teaspoon fennel seed, crushed
1/8 teaspoon ground red pepper (cayenne)

Steps:

  • In 3- to 4-quart slow cooker, mix ingredients.
  • Cover; cook on Low heat setting 8 to 9 hours.

Nutrition Facts : Calories 320, Carbohydrate 61 g, Cholesterol 0 mg, Fiber 15 g, Protein 17 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 14 g, TransFat 0 g

SLOW-COOKER GREAT NORTHERN BEAN AND VEGGIE SAUSAGE CASSOULET



Slow-Cooker Great Northern Bean and Veggie Sausage Cassoulet image

Simmered all day in the slow cooker, this flavorful vegetarian stew makes a hearty dinner. You'll need only 20 minutes to get it cooking!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h50m

Yield 6

Number Of Ingredients 14

3 carrots, sliced (1 1/2 cups)
1 large onion, finely chopped (1 cup)
3 cans (15.5 oz each) great northern beans, drained, rinsed
3/4 cup dry white wine or vegetable broth
1/4 cup chopped dry-pack sun-dried tomatoes
2 teaspoons dried minced garlic
1 teaspoon dried thyme leaves
1 dried bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (14 oz) frozen Italian-style soy-protein sausages with sun-dried tomatoes & basil, each cut into 3 pieces
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
1 tablespoon finely chopped fresh thyme leaves

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, gently mix carrots, onion, beans, wine, sun-dried tomatoes, garlic, dried thyme, bay leaf, salt and pepper. Arrange soy-protein sausage pieces on top of beans. Pour tomatoes over top.
  • Cover; cook on Low heat setting 7 hours 30 minutes to 8 hours 30 minutes or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes.
  • Just before serving, remove bay leaf. Sprinkle with parsley and fresh thyme.

Nutrition Facts : Calories 580, Carbohydrate 76 g, Cholesterol 0 mg, Fat 1, Fiber 22 g, Protein 42 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 850 mg, Sugar 9 g, TransFat 0 g

SLOW COOKER CASSOULET



Slow Cooker Cassoulet image

This is definitely a cheater version of cassoulet, but a nice change of pace for a weeknight crock pot meal! Serve with French bread to sop up the lovely juices. You can substitute chicken broth for white wine.

Provided by cooks4forty

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 5h20m

Yield 6

Number Of Ingredients 9

2 pounds skinless, boneless chicken breast halves, cut into chunks
1 onion, quartered and thinly sliced
2 large cloves garlic, minced
¼ cup chopped fresh parsley
½ teaspoon salt
¼ teaspoon black pepper
2 (15 ounce) cans cannellini beans, drained and rinsed
1 pound turkey kielbasa, cut into 1/2-inch slices
⅓ cup dry white wine

Steps:

  • Place the chicken into the bottom of a slow cooker. Stir together the onion, garlic, parsley, salt, pepper, cannellini beans, and turkey kielbasa in a large bowl. Pour the mixture over the chicken in the slow cooker, and pour the wine over all the ingredients. Cover, set the cooker to Low, and cook until the chicken is very tender and the cassoulet is thickened, 5 to 6 hours.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 24.9 g, Cholesterol 134.5 mg, Fat 9.1 g, Fiber 5.8 g, Protein 51.4 g, SaturatedFat 2.5 g, Sodium 1252.8 mg, Sugar 2.3 g

MARK BITTMAN'S SLOW-COOKER CASSOULET



MARK BITTMAN'S SLOW-COOKER CASSOULET image

Categories     Duck     Pork     Casserole/Gratin

Yield 4 people

Number Of Ingredients 15

1/2 pound small white beans, like pea or navy
4 cloves garlic, peeled and crushed, plus 1 tablespoon minced garlic
1 medium-large onion, chopped
2 carrots, peeled and cut into chunks
2 cups cored and chopped tomatoes, with their juice (canned are fine)
3 or 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
2 bay leaves
1/4 pound slab bacon or salt pork, in 1 piece
4 sweet Italian sausages, about 3/4 pound
1 pound boneless pork shoulder
2 duck legs
Chicken, beef or vegetable stock, or water, or a mixture, as needed
Salt and freshly ground black pepper to taste
1 cup plain bread crumbs, optional
Chopped fresh parsley for garnish.

Steps:

  • 1. Combine beans, crushed garlic, onion, carrots, tomatoes, thyme, bay leaves and meats in a slow cooker, and turn heat to high. (If you like, brown sausage and duck legs in a skillet before adding.) Add stock or water to cover by 2 inches. Cover and cook until beans and meats are tender, 5 hours on high

SLOW COOKER CASSOULET WITH CRUMB TOPPING



Slow Cooker Cassoulet with Crumb Topping image

Classically inspired, this dish is loaded with chicken thighs, pork and smoked sausage. Tomatoes, beans and wine round out the hearty French stew, and bread crumbs thicken it slightly. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 8 servings.

Number Of Ingredients 16

1 cup soft bread crumbs
2 pounds boneless skinless chicken thighs
1 pound boneless pork shoulder, trimmed and cut into 1" pieces
8 ounces kielbasa, halved lengthwise and cut into 1/2-inch thick slices
2 cans (15 ounces each ) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes, drained
1 cup chopped onion
1 cup chicken broth
3/4 cup white wine
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, crushed
2 fresh thyme sprigs
1 bay leaf
Minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. Place bread crumbs in a 15x10x1-in. baking pan. Bake, uncovered until crumbs are lightly browned, stirring occasionally, about 8-12 minutes. Set aside., Combine the remaining ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, about 7 hours. Remove and discard thyme sprigs and bay leaf. Stir in 3/4 cup bread crumbs. Top individual servings with remaining bread crumbs. If desired, sprinkle with chopped parsley.

Nutrition Facts : Calories 482 calories, Fat 22g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 802mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 6g fiber), Protein 40g protein.

SLOW-COOKER BEAN CASSOULET



Slow-Cooker Bean Cassoulet image

Tasty main dish or hearty side dish, it's your choice. Team these beans with biscuits and coleslaw for dinner one night soon.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 8h15m

Yield 6

Number Of Ingredients 10

1 can (16 oz) vegetarian baked beans, undrained
1 can (15.5 oz) butter beans, drained, rinsed
1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
1 can (14.5 oz) Italian-style stewed tomatoes, undrained, cut up
1 box (9 oz) frozen baby lima beans, thawed
1 cup thinly sliced carrots (2 medium)
1 cup chopped onions (2 medium)
1/2 teaspoon garlic salt
1/8 teaspoon fennel seed, crushed
1/8 teaspoon ground red pepper (cayenne)

Steps:

  • In 3- to 4-quart slow cooker, mix ingredients.
  • Cover; cook on Low heat setting 8 to 9 hours.

Nutrition Facts : Calories 320, Carbohydrate 61 g, Cholesterol 0 mg, Fiber 15 g, Protein 17 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 14 g, TransFat 0 g

SLOW COOKER CASSOULET



SLOW COOKER CASSOULET image

Categories     Soup/Stew     Bean

Yield servings

Number Of Ingredients 14

1 pound dried medium-sized white beans (Great Northern)
2 lbs boneless country style pork ribs cut into 1 inch chunks
1 T vegetable oil
8 oz kielbasa, halved lengthwise & sliced thin
2 minced onions (about 2 c)
6 minced garlic cloves
1 T minced fresh thyme
1 T tomato paste
3 1/2 c. low-sodium chicken broth
1/2 c. brandy
1 can diced tomatoes, drained
2 lbs bone-in, skin-on chicken thighs
2 sliced high-quality white sandwich bread, torn into pieces
2 T unsalted butter, melted

Steps:

  • 1. Bring the beans and 8 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat to low and simmer, covered, until just beginning to soften, about 20 minutes. Drain and transfer to slow cooker. 2. Pat the pork dry with paper towels and season with salt and pepper. Heat the oil in a Dutch oven over medium-high heat until just smoking. Cook the pork until well browned, about 10 minutes; transfer to slow cooker. Brow kielbasa in the empty pan about 5 minutes; using slotted spoon, transfer to a paper towel-lined plate and refrigerate. Add the onions to the fat in the pan and cook until softened, 5 to 7 minutes. Stir in garlic, thyme, tomato paste and cook until fragrant, about 30 sec. Add broth, brandy and tomatoes, scraping up any browned bits. Bring to boil then transfer to slow cooker. 3. Season chicken with salt and pepper and wrap in foil. Place foil packet o top of the stew in the slow cooker. Cover and cook on low until the pork and chicken are tender, 6 to 7 hours. 4. Remove the chicken from the slow cooker and transfer to plate. When the chicken is cool enough to handle, pull the meat from the bones in large chunks, discarding the skin, bones and excess fat. Transfer 1 cup of the beans from the slow cooker to a bowl and mash until smooth. Stir the mashed beans, chicken meat and reserved kielbasa into the slow cooker. Cook, covered until heated through, about 10 minutes. Meanwhile, pulse the bread, butter and 1/4 teaspoon salt in a food processor until coarsely ground. Toast the crumbs in a large skillet over medium-high heat until golden, about 5 minutes. Season the cassoulet with salt and pepper to tae. Serve, passing bread crumbs at the table. Finished cassoulet an be refrigerated in an airtight container for up to 3 days. When ready to serve, bring to a simmer over medium heat, thinning the broth with water as necessary.

Tips:

  • Soaking the beans overnight helps to reduce cooking time and makes them more digestible.
  • Using a variety of beans adds flavor and texture to the cassoulet.
  • Browning the meat and vegetables before adding them to the slow cooker helps to develop flavor.
  • Adding herbs and spices, such as thyme, bay leaves, and garlic, enhances the flavor of the cassoulet.
  • Using a good quality sausage adds depth of flavor to the dish.
  • Cooking the cassoulet on low for 8-10 hours allows the flavors to develop and the beans to become tender.
  • Serving the cassoulet with a crusty bread or rice helps to soak up the delicious sauce.

Conclusion:

This slow cooker cassoulet is a hearty and flavorful dish that is perfect for a cold winter day. The beans, meat, and vegetables are cooked together in a rich and flavorful sauce, and the dish is topped with a crispy breadcrumb crust. This cassoulet is sure to be a hit with your family and friends.

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