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Slow Cooker Sausage Cassoulet

Photo: Alison Miksch; Styling: Lindsey Lower
Active time 20 mins
Total time 8 hrs, 20 mins

Serves 6 (serving size: about 1 1/3 cups)

A bit of sausage adds a zesty kick to this hearty bowl of beans and root veggies; it’s a fresh take on slow-cooked comfort. If you can’t find pre-cooked sausage, buy it raw and sautée in step 1 with the veggies before loading and setting the slow cooker for the day. Serve this warm, cozy dish with a dark leafy green salad and a knob of crusty whole-grain bread—the perfect weeknight meal to fill you up without the guilt between all those holiday parties.


  • 1 tablespoon olive oil
  • 1 1/2 cups chopped yellow onion
  • 1 1/2 cups (3/4-in.-thick) diagonally cut carrot
  • 1 cup chopped peeled turnip
  • 1/2 cup diced celery
  • 4 garlic cloves, minced
  • 2 (15-oz.) cans unsalted cannellini beans, rinsed and drained
  • 2 (4-oz.) links fully cooked sweet Italian chicken sausage, chopped
  • 1 (28-oz.) can unsalted diced tomatoes, undrained
  • 3/4 cup unsalted chicken stock
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 tablespoon unsalted butter
  • 1/2 cup whole-grain breadcrumbs
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 345
  • fat 10.2 g
  • satfat 3.2 g
  • monofat 2.2 g
  • polyfat 0.5 g
  • protein 18 g
  • carbohydrate 45 g
  • fiber 13 g
  • cholesterol 37 mg
  • iron 3 mg
  • sodium 584 mg
  • calcium 207 mg
  • sugars 9 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat a large nonstick skillet over medium. Add oil to pan; swirl to coat. Add onion, carrot, turnip, celery, and garlic; cook 5 minutes or until just tender.

  2. Place vegetable mixture in a 5-quart slow cooker. Add cannellini beans, sausage, tomatoes, chicken stock, thyme, salt, pepper, and bay leaf. Cover and cook on LOW 8 hours or until vegetables are tender.

  3. Melt butter in a small skillet over medium. Add breadcrumbs; cook 3 minutes or until browned, stirring frequently. Remove pan from heat; stir in cheese. Stir half of breadcrumb mixture into cassoulet in slow cooker; sprinkle remaining breadcrumb mixture and parsley evenly over each serving.