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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 according to package directions
  • 8 bone-in chicken thighs (see tips)
  • 1 Polish sausage, cooked (optional)
  • 1 can (10 oz/284 mL) tomato juice
  • 1 can (28 oz/796 mL) diced 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 carrot
  • 1/2 cup (125 mL) chopped celery
  • 1/2 cup (125 mL) chopped onion


Boil soaked beans for 10-12 minutes. Drain and set aside.

Remove skin from chicken 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 (3.78 L) 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 with warm crusty buns and leafy salad!


You can use bone-in, skinless chicken thighs to save a step.

Reviews [2]


Hi Mary Jane! Absolutely you can make this in a pot! Combine your ingredients in an oven-safe casserole dish or dutch oven, reducing the liquid to 2/3 of the amount called for. The recipe calls for 10-12 hours on low in the crock pot so you will need about 2 hours in the oven at 350. If there is too much liquid in the pot after the time is up, you can ladle it off or remove the lid and return the pot to the oven for 15-30 minutes so a little more fluid can evaporate. Please make sure to use a meat thermometer to check the temperature of your chicken prior to serving to ensure it is cooked through. Let us know how it turns out!