.svg)
Sign Up for new Healthy Recipes
Introduction
Cassoulet, a beloved staple of southwestern French cuisine, has a history as rich as its flavor. Originally a peasant dish from the Languedoc region, it was named after the cassole, the distinctive slanted earthenware pot in which it was traditionally cooked. Our healthy crockpot adaptation pays homage to this culinary heritage while making it accessible for modern, health-conscious home cooks. By using leaner meats and the convenience of a slow cooker, we've transformed this once labor-intensive dish into a simple, nutritious meal that doesn't sacrifice the deep, satisfying flavors that have made cassoulet a French classic for centuries.
Ingredients
• 2 cans (15 oz each) Great Northern beans, drained and rinsed
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz lean turkey kielbasa, sliced into 1/2-inch rounds
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 can (14.5 oz) low-sodium diced tomatoes, undrained
• 1 cup low-sodium chicken broth
• 2 tbsp tomato paste
• 2 tsp herbes de Provence
• 2 bay leaves
• 1/4 cup fresh parsley, chopped
• 2 tbsp extra-virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup whole wheat breadcrumbs
Step 1:
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-7 minutes until browned. Transfer to the slow cooker.
Step 2:
In the same skillet, add sliced kielbasa and cook for 2-3 minutes until lightly browned. Add to the slow cooker.
Step 3:
Add chopped onion, diced carrots, diced celery, and minced garlic to the slow cooker.
Step 4:
Add drained and rinsed beans, diced tomatoes with their juice, chicken broth, tomato paste, herbes de Provence, bay leaves, salt, and pepper to the slow cooker. Stir to combine.
Step 5:
Cover and cook on low for 6 hours, or until the vegetables are tender and the flavors have melded.
Step 6:
Remove bay leaves. Stir in chopped fresh parsley.
Step 7:
Sprinkle whole wheat breadcrumbs over the top before serving.
Q: Can I make this recipe without a slow cooker?
A: Yes, you can simmer it on the stovetop in a large Dutch oven for about 2 hours on low heat, stirring occasionally.
Q: Is this recipe gluten-free?
A: No, it contains wheat in the breadcrumbs. To make it gluten-free, use gluten-free breadcrumbs or omit them entirely.
Q: Can I freeze this cassoulet?
A: Yes, it freezes well. Cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• For a vegetarian version, omit the chicken and kielbasa, and use vegetable broth instead of chicken broth. Add an extra can of beans and 1 cup of diced mushrooms for texture and protein.
• If Great Northern beans are unavailable, cannellini beans or navy beans make excellent substitutes.
• Choose low-sodium canned goods to control the salt content of the dish.
• For a richer flavor, use homemade chicken stock instead of store-bought broth.
• This recipe contains common allergens: wheat (in breadcrumbs). Ensure all ingredients are gluten-free if catering to celiac or gluten-sensitive individuals.
• For a more authentic touch, use duck confit instead of chicken, but note this will increase the calorie and fat content.
Ladle the cassoulet into bowls and garnish with additional fresh parsley if desired. Serve hot with crusty whole grain bread on the side.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth if needed.
Brown the meats and chop the vegetables the night before to save time in the morning. Store prepped ingredients separately in the refrigerator.
- Don't skip browning the meats - this adds depth of flavor to the dish.
- Taste and adjust seasoning before serving, as slow cooking can mellow flavors.
- For a thicker consistency, mash some of the beans against the side of the slow cooker before serving.
For a vegetarian version, replace the meats with 1 cup diced mushrooms and an extra can of beans. Use vegetable broth instead of chicken broth.
Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine like Sauvignon Blanc. A simple green salad with vinaigrette makes an excellent side dish.
This hearty dish is best enjoyed in fall and winter, but can be made year-round.
Contains wheat (in breadcrumbs). May contain soy (check kielbasa ingredients). Always verify ingredients for allergens.
