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Slow Cooker Sunday: Chicken and sausage cassoulet

Enjoy a hearty French-style meal that is part soup, part stew, all delicious. No special cooking skills required.

Fill up with a bowl of chicken and sausage cassoulet

Cassoulet is a French dish that typically includes beans and meats like duck and pork. I’ve made this meal a bit more approachable by using chicken and sausage, and I added a favorite veggie — zucchini — for even more heartiness.

This recipe for Slow cooker Sunday chicken and sausage cassoulet is filled with flavor

I used a mild sausage for this dish, but you could use a spicy version too. I also included zucchini in the mix, but mushrooms or parsnips might be a good addition too. Serve this with crusty bread and a nice glass of wine for a fabulous meal.

Slow cooker chicken and sausage cassoulet recipe

This is a hearty dish to serve and perfect on a cold night. Add your favorite seasonal vegetables to the mix. You can sprinkle a bit of Parmesan cheese on top before serving, if you like.

Serves 4-6

Prep time: 15 minutes | Cook time: 4-6 hours | Total time: 4 hours 15 minutes to 6 hours 15 minutes


  • 1 tablespoon olive oil
  • 1/2 cup white onion, diced
  • 1 (6 ounce) boneless, skinless chicken breast, cut into 2-inch pieces
  • 1/4 pound mildly seasoned sausage link, cut into 1-inch pieces
  • 1 tablespoon tomato paste
  • 2 tablespoons water
  • 1/4 teaspoon ground black pepper
  • 2 carrots, peeled and diced
  • 1 large celery stalk, diced
  • 1 green zucchini, diced
  • 2 garlic cloves, minced
  • 1 (14.5 ounce) can cannellini beans, undrained
  • 1/3 cup vegetable broth
  • 3 tablespoons fresh parsley, torn (plus extra for garnish)
  • 1 teaspoon fresh thyme, chopped
  • Salt and black pepper, to season


  1. To a skillet over medium heat, add the oil. When the oil is hot, add the onion, and cook for about 3 minutes or until it begins to soften.
  2. Add the chicken and sausage, and cook for 5 to 8 minutes or until browned. Add the tomato paste, 2 tablespoons of water and the black pepper to the skillet. Toss to combine, and cook for another minute or so.
  3. Transfer the mixture to the slow cooker. Add the carrot, celery, zucchini, garlic and beans over the mixture.
  4. Pour in the vegetable broth, and top with the parsley and thyme.
  5. Cook on low heat for 4 to 6 hours.
  6. Taste, and season with additional salt and pepper as needed. Serve in individual bowls, garnished with the fresh parsley.

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