Crock Pot Chicken Cassoulet

Crock Pot Chicken Cassoulet is made with white beans, bone-in chicken pieces, fully cooked sausage, carrots, onions, and garlic. This recipe creates a hearty and comforting French-inspired stew. It takes about 6 hours and 15 minutes to prepare and serves 8.

Crock Pot Chicken Cassoulet Ingredients

• 1 cup chopped carrots, about 2 large
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups white beans, cooked (about 2 cans)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried thyme or rosemary, optional
• 1/2 cup chicken broth, or water
• 1/4 cup dry white wine, or more broth/water
• 2 to 3 pounds bone-in chicken pieces, skinned
• 1 to 2 pounds fully cooked sausage, cut into 2-inch pieces
• fresh parsley, chopped, optional

How To Make Crock Pot Chicken Cassoulet

1. Layer Vegetables: Place the carrot, onion, and garlic in the bowl of the slow cooker.
2. Add Beans and Seasoning: Top with the beans. Add the salt, pepper, and herbs if using. Pour the wine and broth over all.
3. Add Meats: Arrange the chicken in the beans, pushing some into the mixture. Nestle the sausage amongst the chicken and sprinkle with some chopped parsley.
4. Slow Cook: Cover and cook on Low for 6–7 hours or on High for 4–5 hours, until the chicken is tender.
5. Optional Crumb Topping: For a baked version, remove contents to a baking dish 30 minutes before end. Top with 1 cup seasoned bread crumbs moistened with olive oil. Bake at 350°F for 20–30 minutes until browned.
6. Garnish and Serve: Garnish with more chopped parsley before serving.

Recipe Tips

• Use Bone-In Chicken: Bone-in pieces enhance the flavor and tenderness of the dish.
• Wine Substitute: Use more broth or water if you prefer not to use wine.
• Make Ahead: Assemble ingredients the night before and refrigerate to start cooking in the morning.
• Adjust Seasoning: Taste and adjust salt and herbs before serving.
• For Extra Texture: The breadcrumb topping adds a delightful crunch—worth the extra step!

What To Serve With Chicken Cassoulet

This hearty chicken cassoulet pairs well with crusty bread, a simple green salad, sautéed greens like kale or spinach, or a glass of dry white wine to complement the flavors.

How To Store Chicken Cassoulet

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Place cooled cassoulet in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Chicken Cassoulet Nutrition Facts

• Calories: 506
• Total Fat: 7.5g
• Saturated Fat: 1.9g
• Carbohydrates: 64.1g
• Sugar: 3.3g
• Protein: 45.1g
• Sodium: 513mg

FAQs

Can I use boneless chicken instead of bone-in?
Yes, but bone-in chicken provides more flavor and holds up better during slow cooking.

Do I have to use white wine?
No, you can substitute with more broth or water.

Can I cook this on high instead of low?
Yes, cook on High for 4–5 hours instead of Low for 6–7 hours.

Is the crumb topping necessary?
No, it’s optional but adds a nice texture if you prefer a baked finish.

Can I make this vegetarian?
You can omit the chicken and sausage and add more beans or vegetables for a vegetarian version.

Try More Recipes:

• Crock Pot Chicken Carbonara
• Crock Pot Chicken And Dumplings
• Crock Pot Chicken Caprese

Crock Pot Chicken Cassoulet

Recipe by RobertCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

6

hours 

Calories

506

kcal

A hearty French-style stew made with chicken, sausage, beans, and vegetables, slow-cooked to perfection.

Ingredients

• 1 cup chopped carrots, about 2 large
  

• 1 small onion, chopped
  

• 2 cloves garlic, minced
  

• 4 cups white beans, cooked (about 2 cans)
  

• 1/2 teaspoon salt
  

• 1/2 teaspoon pepper
  

• 1 teaspoon dried thyme or rosemary, optional
  

• 1/2 cup chicken broth, or water
  

• 1/4 cup dry white wine, or more broth/water
  

• 2 to 3 pounds bone-in chicken pieces, skinned
  

• 1 to 2 pounds fully cooked sausage, cut into 2-inch pieces
  

• fresh parsley, chopped, optional

Directions

• Place the carrot, onion, and garlic in the bowl of the slow cooker.
  
• Top with the beans. Add the salt, pepper, (and herbs if using) and pour the wine and broth over all.
  
• Arrange the chicken in the beans, pushing some into the beans. Nestle the sausage amongst the chicken and sprinkle with some chopped parsley.
  
• Cover and cook on Low for 6–7 hours or on High for 4–5 hours, until the chicken is tender.
  
• (Optional) About 30 minutes before end of cooking, transfer to a baking dish, top with 1 cup seasoned bread crumbs moistened with olive oil, and bake at 350°F for 20–30 minutes.
  
• Garnish with more chopped parsley before serving.