Chicken & Sausage Cassoulet
Submitted by dee34436
Slow cooker cassoulet with frozen chicken drumsticks, smoked turkey sausage, navy beans, and vegetables in a tomato-herb broth. A rustic French-inspired stew with 10 minutes of prep.
YIELD
8 servingsPREP
10 minCOOK
10 hrsREADY
10 hrsReal cassoulet takes two days and a degree in French cooking. This one takes ten minutes and a Crock-Pot. Nobody needs to know the difference.
Navy beans, tomato juice, carrots, celery, onion, and garlic go into the slow cooker with basil, oregano, and bay leaves. Frozen chicken drumsticks stack on top, then sliced smoked turkey sausage crowns the whole thing.
Ten to twelve hours on low, and you’ve got a bubbling, thick, bean-and-meat stew that fills the house with the kind of aroma that makes neighbors knock on your door.
Kitchen Tips
- Frozen drumsticks are the move here. The extended cook time on low means they thaw and braise gently in the tomato broth, ending up tender and infused with flavor.
- Turkey sausage keeps this lighter than traditional pork-based cassoulet while still delivering that smoky, savory punch.
- Remove the bay leaves before serving. They’ve done their job flavoring the broth, but biting into one is a pretty unpleasant surprise.
Ingredients
Directions
In crockpot, combine undrained beans, tomato juice, carrots, celery, onion, garlic, bay leaves, bouillon, basil, and oregano.
Place froze chicken atop bean mixture.
Cut sausage in half lengthwise and slice.
Place atop chicken.
Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
Remove bay leaves.
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