Chicken and Sausage Cassoulet

Chicken And Sausage Cassoulet Recipe

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Vicki Butts (lazyme)


From Better Homes and Gardens New Crockery Cookbook.


★★★★★ 1 vote

15 Min
10 Hr
Slow Cooker Crock Pot


  • 2 15-oz can(s)
    navy beans
  • 2 c
    tomato juice
  • 2 c
    carrots, cut into 1/2-inch chunks (about 4 medium)
  • 1 c
    celery, chopped into 1/2-inch pieces
  • 1 c
    onion, chopped
  • 2
    garlic cloves
  • 2
    bay leaves
  • 2 Tbsp
    chicken bouillon granules
  • 1 tsp
    basil, dry and crushed
  • 1 tsp
    oregano, dry and crushed
  • 8
    chicken drumsticks, skinned and frozen
  • 8 oz
    smoked turkey sausage link

How to Make Chicken and Sausage Cassoulet


  1. In crock pot, combine un-drained beans, tomato juice, carrots, celery, onion, garlic, bay leaves, bouillon, basil, and oregano.
  2. Place frozen chicken atop bean mixture.
  3. Cut sausage in half lengthwise and slice. Place atop chicken.
  4. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.
  5. Remove bay leaves.

Printable Recipe Card

About Chicken and Sausage Cassoulet

Course/Dish: Chicken
Main Ingredient: Beans/Legumes
Regional Style: American

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