Slow Cooker Sausage and Chicken Cassoulet

This homey white bean casserole uses herbes de Provence, a French blend that often includes thyme, rosemary, lavender, basil, and savory or marjoram to flavor the stew. If you can’t find it in the spice section of your grocery store, look online or use Italian seasoning.

plate with Sausage and Chicken Cassoulet
Photo: Kelsey Hansen
Hands On Time:
20 mins
Total Time:
6 hrs
7 cups


  • 1 ⅓ cup dry cannellini beans or Great Northern beans (9 ounces)

  • 1 ½ teaspoon salt, plus more for seasoning

  • 3 tablespoon olive oil, divided

  • 2 cup chopped onions

  • 1 cup sliced celery

  • ¾ cup chopped carrot

  • 2 teaspoon dried herbs de Provence or Italian seasoning, crushed

  • 6 garlic cloves, sliced

  • ½ cup dry white wine or dry vermouth

  • 2 ¼ cup chicken broth

  • ¼ cup oil-packed dried tomatoes, chopped

  • 12 ounce fully cooked garlic chicken sausages, thickly sliced on the bias

  • 1 ½ cup fresh bread crumbs (from 2 slices hearty sandwich bread)

  • 1 recipe Slow Cooker Chicken Confit (see below)

  • ¼ cup finely chopped fresh parsley (optional)

  • Freshly ground black pepper

Slow Cooker Chicken Confit

  • 4 bone-in, skin-on chicken leg quarters (drumstick and thigh)

  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, crushed

  • 1 teaspoon kosher salt

  • ½ teaspoon granulated garlic

  • ¼ teaspoon freshly ground black pepper

  • Nonstick cooking spray


  1. In a 4- to 6-qt. Dutch oven combine beans, 8 cups cold water, and 1 1/2 tsp. salt. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover and let stand 1 hour; drain. Rinse beans with cold water; drain. Pour beans into a 6- to 7-qt. slow cooker.

  2. In a 12-inch skillet heat 1 Tbsp. olive oil over medium-high. Add onions, celery, carrot, and herbes de Provence; cook about 5 minutes or until vegetables are tender, stirring frequently. Add garlic; cook and stir 1 minute. Add wine; simmer 1 minute or until nearly evaporated, stirring to scrape up browned bits on bottom of pan. Pour vegetable mixture over beans in cooker. Add broth and dried tomatoes; stir to combine. Cover and cook on high 4 to 4 1/2 hours or low 8 to 9 hours.

  3. In a clean 12-inch skillet heat an additional 2 Tbsp. olive oil over medium-high. Add sausage; cook 3 minutes per side or until browned. If using low-heat setting for slow cooker, turn to high. Stir sausage into beans in cooker; cover and cook 30 minutes.

  4. Meanwhile, add bread crumbs to the skillet. Cook over medium 4 minutes or until golden brown and crispy, stirring frequently. Transfer to a small bowl. Place the chicken confit legs in the same skillet; cook over medium 4 minutes per side or until heated through and skin is crisp.

  5. Season bean mixture with black pepper and additional salt. Divide among four bowls; top with chicken legs and sprinkle with bread crumbs and parsley (if using). Serves 4.

Slow Cooker Chicken Confit

  1. Pat the chicken pieces dry. In a small bowl mix together thyme, garlic, 1 tsp. salt, and 1/4 tsp. black pepper. Rub mixture all over the chicken pieces.

  2. Coat the inside of a 6- to 7-qt. slow cooker with nonstick cooking spray. Place chicken pieces skin side up in an even layer in slow cooker. Cover; cook on high 3 to 3 1/2 hours or low 6 to 7 hours.

  3. Serve chicken immediately or cool slightly, then refrigerate until completely cool. Cover and store in the refrigerator up to 4 days. Serves 4.

The slow cooker transforms these simple chicken legs into crisp-skinned, fall apart tender meat that can be served with traditional side dishes or as the star of a French-inspired fork-and-knife winter salad (see recipe.)

Nutrition Facts (per serving)

1050 Calories
39g Fat
73g Carbs
93g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1050
% Daily Value *
Total Fat 39g 50%
Saturated Fat 8g 40%
Cholesterol 249mg 83%
Sodium 1565mg 68%
Total Carbohydrate 73g 27%
Total Sugars 19g
Protein 93g
Vitamin C 15.5mg 77%
Calcium 181mg 14%
Iron 9.5mg 53%
Potassium 855mg 18%
Folate, total 62.2mcg
Vitamin B-12 0.8mcg
Vitamin B-6 1.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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