Recipe for slow cooker chicken and sausage cassoulet

sausage chicken cassoulet in bowl – Tess Le Moing/Tasting Table

It’s no secret that French cuisine has a timeless quality that seduces your taste buds. However, it’s not just about refined elegance; many classic French dishes are more rustic in nature and packed with comforting flavors that will leave you satisfied with their savoriness. Originating in southwestern France, cassoulet fits into the latter category, although it comes in countless variations to suit all palates. Tasting table recipe developer Tess Le Moing shares this slow cooker version of cassoulet with chicken and sausage that is sure to please.

No stranger to this traditional dish, Le Moing says, “My father, who is from France, grew up eating canned cassoulet, and it was his favorite meal. Although this version is not as quick and easy, it is as delicious as.” (if not more).” It may not be as easy as popping open a can, but using a slow cooker certainly keeps this recipe low-maintenance. Le Moing explains, “It has a long cooking time to allow the flavors to meld and to develop,” and adds, “The slow cooker tenderizes the meat.”

The succulent, succulent meat is just one of the many reasons to love cassoulet, and Le Moing also points out, “It can feed a lot of people and makes for the BEST leftovers. It’s also quite adaptable. Add all the meat and whatever vegetables you have on hand!” Read on for the basics of this delicious recipe.

Read more: 12 different ways to cook chicken

Gather the ingredients for this slow cooker chicken and sausage cassoulet recipe

Sausage chicken cassoulet ingredients — sausage chicken cassoulet ingredients – Tess Le Moing/Tasting Table

For this recipe you will need skinless chicken thighs and sliced thick cut bacon and sausage for the meat. The rest of the stew is combined with tomato paste, dry white wine (Le Moing recommends Sauvignon Blanc) and canned cannellini beans. The flavorings are simple: onion, carrot and garlic for the aromatics, and kosher salt, black pepper and herbs de Provence for the seasoning.

As our recipe developer notes, these ingredients are endlessly adaptable. “You can add any meat you want,” she says, noting that “a traditional French cassoulet also includes duck and pork shoulder.” As for the chicken, she opts for skinless thighs because the skin doesn’t crisp up during the long cooking time, but you can adjust this based on personal preference. That said, it’s best to skip meat on the bone, as Le Moing says, “Serving and eating it will be trickier because you have to take the bones out.”

Finally, many types of sausage would work well here. Le Moing notes: “It’s best to get sausage from your local butcher for quality and taste, but from the supermarket is fine too. You can use any sausage flavor you like: garlic, kielbasa, smoked, sweet Italian, fennel. .. “In this case, Le Moing says, “I used hot Italian sausages, and they were great!”

Step 1: Cook the bacon

Pieces of bacon cook in the pan — cooking pieces of bacon in pan – Tess Le Moing/Tasting Table

Place a frying pan over medium heat. Add the bacon and cook until crispy, about 5 minutes.

Step 2: Empty the frying pan

cooked bacon in slow cooker – Tess Le Moing/Tasting Table

Place the bacon in the slow cooker, leaving the fat in the skillet.

Step 3: Prepare the chicken

seasoned chicken thighs on cutting board – Tess Le Moing/Tasting Table

Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.

Step 4: Sear the chicken

cooking chicken thighs in a frying pan – Tess Le Moing/Tasting Table

Cook the chicken in the bacon fat until browned, about 2-3 minutes on each side.

Step 5: Transfer the chicken

chicken in slow cooker – Tess Le Moing/Tasting Table

Add the chicken to the slow cooker.

Step 6: Cook the sausage

brown pieces of sausage in a frying pan — brown sausage pieces in a frying pan – Tess Le Moing/Tasting Table

Use the same frying pan and fry the sausage slices for about 2-3 minutes per side.

Step 7: Add the sausage to the slow cooker

sausage chicken in slow cooker – Tess Le Moing/Tasting Table

Transfer the sausage to the slow cooker, along with any chunks or juices from the bottom of the skillet.

Step 8: Add the remaining ingredients

bean vegetables in slow cooker – Tess Le Moing/Tasting Table

Add the carrot, onion, garlic, herbs de Provence, tomato paste, wine and cannellini beans (including the liquid) and the remaining salt and pepper to the slow cooker.

Step 9: Stir and cook

stirred cassoulet ingredients in slow cooker – Tess Le Moing/Tasting Table

Stir to combine, cover and cook on high for 4 hours.

Step 10: Finish cooking

lid of slow cooker tilted with cassoulet in it — lid of slow cooker diagonally with cassoulet in it – Tess Le Moing/Tasting Table

Remove the lid from the slow cooker and place it diagonally over the top to allow some evaporation. Cook for another 30 minutes.

Step 11: Cool and serve

sausage cassoulet portion with bread — portion of sausage cassoulet with bread – Tess Le Moing/Tasting Table

Let the cassoulet rest for 20 minutes before serving.

What should I serve with this slow cooker chicken and sausage cassoulet?

two cassoulet bowls with chicken sausage – Tess Le Moing/Tasting Table

This hearty bean, vegetable and meat stew offers a complex flavor and a rich textural experience for your taste buds. Serving a bowl of cassoulet on its own will certainly satisfy your appetite, but a few side dishes can increase your appetite even further. Le Moing suggests: “Serve with red wine, a light green salad and thick slices of bread for dunking in this rich, sticky stew.” A strong red wine goes well with this dish, while the salad balances it all with a spicy contrast.

This chicken and sausage cassoulet is ready to serve straight from the slow cooker, but you can garnish it with a few extra elements to complete the dish. “If you want to take it to the next level, with some variations of cassoulet you can serve it with grated cheese or with toasted breadcrumbs,” says Le Moing.

How should I store this slow cooker chicken and sausage cassoulet?

Chicken sausage cassoulet in bowl — cassoulet with chicken sausage in bowl – Tess Le Moing/Tasting Table

As with several other multi-ingredient stews, cassoulet improves over time – so much so that Le Moing says, “I highly recommend making the cassoulet a day or two before serving as it tastes better.” the longer it stands.” Whether you make it ahead of time for meal prep or save leftovers to enjoy later in the week, optimal storage is key to maintaining freshness.

“Store cassoulet in an airtight container for up to 3 days or in the freezer for up to 3 months,” our recipe developer advises. Since this slow cooker chicken and sausage cassoulet is already tender and spicy, it should do well if you simply heat up the desired portion in the microwave. You can also spoon a portion into a pan and heat on the stovetop over low heat until heated through.