Easy and Delicious Slow Cooker Cassoulet
I'm married to a chef, yet cooking isn't my forte. On my nights to prepare dinner, I rely heavily on my slow cooker. Given our shared love for France and French cuisine, this recipe for a beautifully simple and elegant cassoulet has become a favorite. It's perfect for chilly evenings and dinner gatherings. Doubling the recipe ensures delicious leftovers—the flavors meld wonderfully overnight.
Ingredients
- 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
Instructions
- 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
Calories: 522kcalCarbohydrates: 53gProtein: 36gFat: 19gSaturated Fat: 5gCholesterol: 68mgSodium: 641mgPotassium: 1195mgFiber: 12gSugar: 5gVitamin C: 16mgCalcium: 171mgIron: 7mg
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