An image depicting the crockpot bean cassoulet

Crockpot Cassoulet

To download a Spanish translation of this recipe click here.
Course: Entrée
Bean type: White bean
Collection: Crockpot Cooking
Servings: 6
Calories: 401kcal
Print Pin


  • 3 medium carrots cut into ½ inch pieces (1 cup)
  • 1 medium onion chopped (½ cup)
  • cup water
  • 1 6-ounce can tomato paste
  • ½ cup apple juice concentrate
  • 1 teaspoon garlic powder or dry or fresh minced garlic
  • ½ teaspoon thyme crushed
  • teaspoon ground cloves
  • 2 bay leaves
  • 2 15.5-ounce cans navy beans drained
  • 4 boneless, skinless chicken breast halves, frozen individually
  • ½ pound fully-cooked low-fat turkey sausage sliced in ¼-inch thick slices


  • Put carrot, onion, bay leaves and water in a small saucepan and bring to a boil. Simmer, covered, for 5 minutes.
  • Pour the carrot and onion mixture into the crockpot. Add the beans, tomato paste, juice concentrate and seasonings. Stir.
  • Place the frozen chicken on top of the bean mixture. Lay the sausage slices on top of the chicken.
  • Cook on low heat setting for 9-10 hours or on the high heat setting for 5 ½ to 6 hours. By using frozen chicken, the chicken will be tender but not overdone after cooking all day.
  • Before serving, remove bay leaves and skim off any fat.


A cassoulet is a French stew made by slowly simmering beans with more than one kind of meat. This easy variation makes a delicious supper. (Well-trimmed pork chops could easily be added to the stew.)


Calories: 401kcal | Carbohydrates: 45g | Protein: 39g | Fat: 8g | Sodium: 1.221mg | Potassium: 1.14mg | Fiber: 10g | Calcium: 124mg