Chicken Cassoulet

READY IN: 10hrs 30mins
Recipe by Bobtail

I have not had this in years. It was a popular recipe in the mid 1970's, when I was such a young child (?). I found the recipe in a Better Homes and Gardens recipe booklet. It is a very hearty meal, definitely comfort food!!! It makes me wish for cold weather. Prep time includes simmering method for beans. I hope you enjoy!!!!

Top Review by DirtyPaws

I scored this more for my husband than myself. I'm not a bean eater but my husband is so I'm always looking for a new bean recipe that I may like. I doubled everything except - take a guess - the beans. I'm more a soupy soup person but my husband really liked how thick this was. We were both ok with the overall flavor, but I just couldn't get past the beans. I have black eyed pea and black bean recipes I like so I may try this again with one of those. Thank you for posting - I'm probably just one of those picky eaters!

Ingredients Nutrition


  1. Rinse the beans and place in medium saucepan.
  2. Add enough water to cover by 2 inches.
  3. Bring to a boil, reduce heat and simmer for 10 minutes.
  4. Remove from heat and let sit for 1 hour.
  5. OR, soak beans overnight in a cool place, drain and rinse.
  6. Rinse chicken,pat dry and set aside.
  7. Halve the sausage lengthwise and cut into 1 inch pieces.
  8. In a medium mixing bowl, combine drained beans, sausage, tomato juice, Worchestershire sauce, bouilion granules, basil, oregano and paprika.
  9. Set this mixture aside.
  10. In a 4 quart crockpot, combine celery, carrot and onion.
  11. Place chicken pieces on top.
  12. Pour the bean mixture on top of chicken.
  13. Cook on low heat for 9-11 hours or high heat for 4 1/2 to 5 1/2 hours.
  14. Remove Chicken and sausage with slotted spoon.
  15. Mash the bean mixture slightly.
  16. Serve chicken, sausage and beans in soup bowls.
  17. Serve with crusty bread and enjoy!

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