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.

Source: Better Homes and Gardens


Credit: Kelsey Hansen

Recipe Summary test

20 mins
360 mins
Max Servings:
7 cups

Slow Cooker Sausage and Chicken Cassoulet


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts (Slow Cooker Sausage and Chicken Cassoulet)

1050 calories; total fat 39g; saturated fat 8g; polyunsaturated fat 5g; monounsaturated fat 13g; cholesterol 249mg; sodium 1565mg; potassium 855mg; carbohydrates 73g; fiber 25g; sugar 19g; protein 93g; trans fatty acid 0g; vitamin a 4400IU; vitamin c 15mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 21mg; vitamin b6 1mg; folate 62mcg; vitamin b12 1mcg; calcium 181mg; iron 9mg.

Slow Cooker Chicken Confit


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 (Slow Cooker Chicken Confit)

405 calories; total fat 16g; saturated fat 4g; polyunsaturated fat 4g; monounsaturated fat 6g; cholesterol 189mg; sodium 463mg; potassium 522mg; carbohydrates 0g; fiber 0g; sugar 0g; protein 62g; trans fatty acid 0g; vitamin a 142IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 20mg; vitamin b6 1mg; folate 13mcg; vitamin b12 1mcg; calcium 35mg; iron 3mg.