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    You are in: Home / Recipes / Cheat's French Cassoulet - Crock Pot or Le Creuset Recipe
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    Cheat's French Cassoulet - Crock Pot or Le Creuset

    Cheat's French Cassoulet - Crock Pot or Le Creuset. Photo by French Tart

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    French Tart's Note:

    This great Cheat's recipe has all the elements of a traditional French Cassoulet - assorted meats, beans, carrots, tomatoes, wine & tomatoes - but is very easy & does not include Confit d'Canard if you find that difficult to obtain. However, you need to get hold of high meat content sausages to give it a more authentic taste. I have given a few variations at the bottom of the recipe; this recipe works extremely well in a Crock pot as well as the more traditional Le Creuset casserole dishes. French comfort food at it's best! Serve with mashed potatoes & crisp Savoy Cabbage. This recipe can be easily doubled for bigger or hungry crowds of diners! NOTE on BEANS: I use tinned/canned beans or pre-soaked and cooked beans in this recipe; for uncooked beans, you will need to soak them overnight and then boil them; then increase the cooking time by about 15 minutes. This was posted as a "Cheat's" recipe, meaning cutting a few corners if you don't have time - i.e. use tinned beans!! P.S. I have a sausage recipe posted: Old Fashioned English Spiced Pork and Herb Sausages or Bangers! that would work well with this recipe.

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    Units: US | Metric


    1. 1
      Heat olive oil in a large skillet - fry the bacon until nearly crisp & then add the onions, garlic, & carrots. Cook over a high heat until they are just soft on the outside & turning a golden colour. Drain well & remove from pan. Add to crock pot or Le Creuset casserole dish.
    2. 2
      Add sausages and brown - remove & add to onion mixture.
    3. 3
      Add pork chop pieces & brown - remove and add to above mixture.
    4. 4
      Make up chicken stock and add wine. Mix tomatoes in with stock & teaspoon of sugar.
    5. 5
      Pour stock and tomatoes over the cassoulet in crock pot or le creuset - add bouquet garni & give everything a good stir!
    6. 6
      Add the beans and stir well again.
    7. 7
      Sprinkle breadcrumbs on top and cook for up to 6 hours on high in crock pot or in le cresuet for 3 hours in a slow oven with the lid on, 150C/300°F.
    8. 8
      Half an hour before serving, take lid of le creuset to brown the top. It's difficult to brown in a crock pot, but it's not that essential to brown the top, as the reason behind the breadcrumbs is to soak up some of the juice & make a crust on top! If your crock pot is the type which you can put under the grill, then do so!
    9. 9
      Serve with mountains of fluffy mashed potatoes & stir-fried Savoy Cabbage.
    10. 10
    11. 11
      Try to use very good quality high meat content sausages; in France Toulouse sausages are mainly used - they generally have a meat content of at least 85%. Good quality English style sausages are also good - I have a recipe posted for some English sausages: Old Fashioned English Spiced Pork and Herb Sausages or Bangers!.
    12. 12
      However, any kind of sausage can be used and in the past I have used: Choritzo, Italian Style, Chipolatas etc.
    13. 13
      The Pork chops can be replaced with chicken pieces, lamb steaks or Confit D'Canard - preserved duck, if you are lucky enought to have some!

    Ratings & Reviews:

    • on February 04, 2011


      I have heart disease so converted this to a heart healthy recipe. I used turkey bacon (had to use a little extra olive oil), turkey sausage and boned skinless chicken thighs. I cooked my own beans (tinned are high in sodium) and used extra garlic (not only good for the heart but delicious!). Served this up with a fabulous salad and some crusty whole grain bread! We didn't feel like we were missing anything, this dinner felt like a "cheat nite".

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    • on February 18, 2010


      This cassoulet was superb. I did do a few things differently. I had no bouquet garni so I use 1 tsp thyme, 1 tsp parsley and a bayleaf which worked out perfectly. After I was done browning the pork chops I deglazed the pan with the red wine mixture before putting it in the crock pot. Also, I used a tin of cherry tomatoes in place of the plain tomato. I used white kidney beans for the bean. The bread crumbs on top got mixed in during cooking in the crock pot, so I couldn't brown the top but it didn't seem to matterb because it was still delicious. Served it with mashed potatoes and "carmelized butternut squash" from this website.

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    • on December 22, 2009


      Fantastic! I did a lot of research before undertaking Cassoulet, and in the end I decided to base it on your recipe. The only thing I varied was the type of meat - I used a large ham hock, two duck breasts (browned in a pan beforehand to remove fat), some diced ham, and a chorizo sausage. I served it with sautéed savoy cabbage and a fresh homemade baguette. It was fattening, but soooo good! Thanks for a great recipe :)

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    Read All Reviews (23)


    Nutritional Facts for Cheat's French Cassoulet - Crock Pot or Le Creuset

    Serving Size: 1 (313 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 559.6
    Calories from Fat 319
    Total Fat 35.4 g
    Saturated Fat 10.9 g
    Cholesterol 84.0 mg
    Sodium 1002.5 mg
    Total Carbohydrate 27.7 g
    Dietary Fiber 3.9 g
    Sugars 10.4 g
    Protein 23.0 g

    The following items or measurements are not included:


    lean pork chops


    bouquet garni

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