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Chicken Cassoulet

Prepare this chicken cassoulet in your slow cooker in the morning for a ready-to-eat meal at dinner time.


  • 1 cup (250 mL) dry navy beans, soaked
  • 8 bone-in chicken thighs
  • 1 Polish sausage, cooked (optional)
  • 10 fl oz (284 mL) tomato juice
  • 28 fl oz (796 mL) halved tomatoes
  • 1 Tbsp (15 mL) Worcestershire sauce
  • 1 tsp (5 mL) instant beef or chicken bouillon granules
  • 1/2 tsp (2 mL) dried basil
  • 1/2 tsp (2 mL) dried oregano
  • 1/2 tsp (2 mL) paprika
  • 1/2 cup (125 mL) chopped celery
  • 1/2 cup (125 mL) chopped carrot
  • 1/2 cup (125 mL) chopped onion


Skin chicken pieces and set aside. If using sausage, halve it lengthwise and cut into bite-sized pieces. In a medium bowl, combine beans, tomato juice, tomatoes, Worcestershire sauce, bouillon, basil, oregano, and paprika.

In a 4 quart slow cooker, combine carrots, celery, and onion. Arrange chicken and sausage over vegetables. Pour bean mixture over chicken and sausage.

Cover and cook on low heat for 10 to 12 hours or on high heat for 6 to 8 hours. Serve.

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