Slow Cooker Chicken And Sausage Cassoulet Recipe
Prep Time:
30 minutes
Cook Time:
4 hours, 45 minutes
Servings:
4 servings
Ingredients
  • 3 slices thick-cut bacon, sliced into ½-inch pieces
  • 1 ½ teaspoons kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 3 boneless skinless chicken thighs
  • 2 (6-inch) sausage links, cut into 1-inch pieces
  • 1 large carrot, peeled and cut into 1-inch pieces
  • 1 onion, sliced
  • 3 cloves garlic, peeled and sliced
  • 2 teaspoons herbes de Provence
  • 6 tablespoons tomato paste
  • 1 ½ cups dry white wine (such as Sauvignon Blanc)
  • 2 (15-ounce) cans cannellini beans
Directions
  1. Place a skillet over medium heat. Add the bacon and cook until crisp, about 5 minutes.
  2. Transfer the bacon into the slow cooker, leaving the fat in the skillet.
  3. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Cook the chicken in the bacon fat until browned, about 2-3 minutes on each side.
  5. Add the chicken to the slow cooker.
  6. Using the same skillet, brown the sausage slices for about 2-3 minutes per side.
  7. Transfer the sausage to the slow cooker, along with any bits or juices from the bottom of the skillet.
  8. Add the carrot, onion, garlic, herbs de Provence, tomato paste, wine, and cannellini beans (including the liquid), and remaining salt and pepper into the slow cooker.
  9. Stir to mix, cover, and cook on high for 4 hours.
  10. Take the cover off the slow cooker and place it at an angle over the top to allow for some evaporation. Cook for another 30 minutes.
  11. Allow the cassoulet to rest for 20 minutes before serving.