Crockpot Cassoulet

An image depicting the crockpot bean cassoulet

To download a Spanish translation of this recipe click here.



  • 3 medium carrots, cut into ½ inch pieces (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1/3 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
  • 1/8 teaspoon ground cloves
  • 2 bay leaves
  • 2 cans (15½-ounce) 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

Number of Servings : 6

To download a Spanish translation of this recipe click here.


  1. Put carrot, onion, bay leaves and water in a small saucepan and bring to a boil. Simmer, covered, for 5 minutes.
  2. Pour the carrot and onion mixture into the crockpot. Add the beans, tomato paste, juice concentrate and seasonings. Stir.
  3. Place the frozen chicken on top of the bean mixture. Lay the sausage slices on top of the chicken.
  4. 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.
  5. Before serving, remove bay leaves and skim off any fat.

*Note: 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