Slow Cooker Cassoulet

Cassoulet…..maybe you’ve heard of it, maybe you haven’t.

I saw a cooking show all about Cassoulet awhile back and I knew I had to try it. My first real taste of it was a few weeks ago at Buffet de la Gare where my husband and I ate to celebrate our anniversary. Their version (see menu here) was in the Toulousain style– Navy Beans, Duck Confit, Hickory Smoked Bacon, Chipolata and Garlic Sausage. It was heavenly.

Each region in France has its own version of Cassoulet. They are all typically made with the same ingredients–small white beans, duck or goose confit, smoked ham, sausages, wine, carrots, and onions.

I happened to have a craving for Cassoulet, but not feeling like spending all day in the kitchen, or buying exotic ingredients like duck confit (duck legs roasted slowly in their own fat–or YUM), I came up with an easy slow-cooker recipe that anyone could make during the week.

Who says slow cookers can only be used to make things with cream of chicken soup???

Slow Cooker Cassoulet
original recipe

1/2 lb. dry Navy beans
1 smoked ham hock (or ham bone, if you have it)
6 boneless, skinless chicken thighs (mine were frozen, it worked fine)
1 lb, or about 4 fresh pork link sausages (whole) or 1/4″ slices Kielbasa**
2 carrots, peeled and diced
1 onion, diced
1 bottle of good white wine (NOT cooking wine)
2-3 Tbsp. tomato paste
a few sprigs each: rosemary and thyme
1 bay leaf
some water–if needed
Salt and pepper

Pick over the navy beans and rinse them off. Put them in the bottom of the slow cooker. Add all the other ingredients.

Turn the slow cooker on to high for a few hours, stir once or twice and add a little water if needed. Reduce the heat to low and cook for another 4-6 hours, or until the beans are soft and the liquid has been mostly absorbed–there should be some liquid left, if not add a little more water.

Season with salt and pepper and serve warm.

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  1. Hey Lindsey,

    I found your blog from designmom. You are just oozing with beautiful talent. I love your blog. Your children are stunning. I am so happy you are doing so well. I remember your tough days as a nanny in Rye.


  2. I searched for a slow cooker cassoulet recipe via Google, and yours came up. I tried it, and it is really wonderful! Very easy, and very delicious! It’s incredibly similar to the cassoulet that I’ve had in one of our favorite French restaurants.

  3. Tasted like a very good cassoulet to me, but then I’ve only ever eaten the tinned one you get at the French market! Will definitely do this again very soon. Thanks!

  4. I doubled the beans and it turned out perfectly! Brought half to friends who just had a baby and kept half for us. Enough for dinner and hardy leftovers. Yum! I “pinned” it as well :)

  5. i have a question.. i read in your instructions “Turn the slow cooker on to high for a few hours” how long is a few? i’d like to make this and looking forward to it. =)

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