Slow Cooker Chicken and Sausage Cassoulet

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Preparation Time: 20-25 minutes.

Cooking Time 6-8 hours

Serves: 6-7 people


  • 6-8 boneless, skinless chicken thighs (about 1.5 – 2#)
  • Salt and pepper
  • 1 pound smoked polish sausage, cut into 1” pieces
  • 1 large onion, coarsely diced
  • 3-4 garlic cloves, minced
  • 1 Tablespoon flour
  • 1 (14.5 oz.) can diced tomatoes
  • ¾ cup chicken broth
  • ¼ teaspoons freshly ground black pepper
  • 1/8 teaspoon thyme
  • 2 (15 oz.) cans cannellini beans, drained (large white beans)


Season both sides of the chicken with salt and pepper and place the thighs in a non-stick pan. Brown the chicken over medium heat about 3-4 minutes per side or until nicely browned.

Place the browned chicken in a slow cooker.

Return the same pan to the burner and add the polish sausage.

Brown the sausage about 1-2 minutes per side.

Transfer the browned sausage to the slow cooker as well, discarding any excess grease from the pan. Add the onions and garlic, sautéing 1-2 minutes on medium-low or until softened.

Add the flour and stir well. Drain the liquid from the diced tomatoes into the pan with the onions and stir well. Continue to cook for 1-2 minutes until liquid is absorbed or reduced.

Add the diced tomatoes, broth and seasonings. Continue to cook for 3-4 minutes.

Pour this tomato mixture over the chicken and sausage in the slow cooker along with the drained cannellini beans and stir.

Cook on low for 6-8 hours.

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