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Slow Cooker Cassoulet

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This slow cooker cassoulet gives you the flavors of cassoulet but with the ease of slow cooker cooking. Plus it's light on the calories!

When Christmas starts to get close I freak out. Deadlines, travel, shopping, blogging…it gets to be overwhelming. Half the time I don’t even want to cook dinner. Luckily I’m addicted to my slow cooker, so we do eat. The best part is that you throw in a bunch of a ingredients, press a button and in a few hours you are rewarded with a meal. How can you not love slow cooker cooking?

Although I use my slow cooker almost all year long I’m pretty boring with my recipes. Sometimes I make beef and barely soup, sometimes it’s a pot roast , sometimes it’s a my most favorite chicken oregano dish…you get it. All delicious but all old favorites.

{Note to self: make and then photograph favorite chicken dish. It needs to be shared with the world}

This simple slow cooker cassoulet is a combination of white beans, tomatoes, smoked kielbasa and pork. It’s based on a classic French dish but not completely authentic. It can be served two ways. If you like the mixture to be thinner (not really soup but maybe like a stew) then serve the dish immediately when finished cooking. If you like a thicker dish (a little more casserole-ish) then let it sit for a bit before serving. I usually let the cooking time finish and then leave my slow cooker on warm for 30 minutes until my husband gets home. It’s the perfect amount of time to let it thicken up.


Slow Cooker Cassoulet

This slow cooker cassoulet gives you the flavors of cassoulet but with the ease of slow cooker cooking. Plus it's light on the calories!

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 5 hours

Total Time: 6 hours


  • 5 slices bacon, cut short ways into small pieces
  • 2 cups chopped onion
  • 3 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 3 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 (14.5-ounce) cans diced tomatoes
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 pound boneless pork loin chops, diced
  • 1 pound smoked pork kielbasa, diced
  • Grated parmesan cheese
  • Flat leaf parsley, minced

Adapted from Cooking Light


In a large skillet fry up bacon so that it is crispy.

Drain on a paper towel. Save all but 2 tablespoons bacon grease in pan.

Add in onion, celery, thyme and garlic. Sauté gently until the onions and celery just start to soften. Being careful to not burn the garlic.

Add in salt, pepper, crispy bacon and tomatoes. Bring to a boil and remove from heat.

In a mixing bowl add 1 can of beans. Lightly mash and then stir in remaining can of beans, diced pork and diced kielbasa. Stir together.

In a large slow cooker add half of the bean mixture, top with half the tomato mixture, top with remaining bean mixture and then finally the remaining tomato mixture.

Cover and cook on low for 5 hours. Let sit on warm for 30 minutes if you desire you cassoulet to be a bit thicker.

Serve with a sprinkling of Parmesan cheese and parsley.

Every mealtime masterpiece starts with Contadina and ends with a clean plate. Our mission is to gather families together around the dinner table with our delicious, Italian-style recipes and carefully-sorted Roma-style tomatoes.

Disclosure: Compensation was provided by Contadina via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Contadina.

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