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Home » Pork Recipes » Slow Cooker Cassoulet

Slow Cooker Cassoulet

Published: Mar 13, 2020 · Modified: Dec 1, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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A thick, and chunky meat, bean and vegetable-filled casserole recipe that is slow-cooked for hours. The meats are tender and the gravy is rich.

Slow Cooker Cassoulet is my version of the amazing French Cassoulet stew recipe.

a brown crock filled with a French Pork Stew that has been slow cooked

A thick, and chunky meat, bean and vegetable-filled casserole recipe that is slow-cooked for hours. The meats are tender and the gravy is rich with flavors.

slow cooked Cassoulet in a brown crock served with rustic bread.
Slow-cooked pork Cassoulet

What is Cassoulet?

Cassoulet is the French name of a delicious slow-cooked meat stew. The cassole is a deep, round, earthenware pot with slanting sides and is the traditional cooking vessel for a Cassoulet in southern France.

In France, all cassoulets are made with white beans, duck, goose, sausages and other meats. I have never eaten duck or goose have you?

Cassoulets Ingredients

I can just imagine the look on my family's face if I tried to feed them duck or goose. I knew I'd have much better luck and a satisfied family by making a pork and sausage cassoulet instead.

I was right. This slow-cooked pork Cassoulet recipe turned out amazing. The meats are tender. The gravy is perfectly flavored by the herbs, onions, garlic, and tomatoes.

Half of the great northern beans in the recipe are mashed before adding to the slow cooker and the mashed beans enrich and add body to the herb-infused gravy. Make this stew recipe today!

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I don't own a cassole but I do own a slow cooker. If you don't own a slow cooker you can also make this recipe in a pot on the stove, in a dutch oven or the Instant Pot.

You can find the directions to adapt this recipe to the stovetop or a dutch oven below.

saute onions, garlic, carrots with canned diced tomatoes
recipe prep

Recipe Prep

  • Trim the fat from the pork loin and cut into cubes.
  • Remove the sausage from the packaging and cut it into cubes.
  • Peel and dice the two onions.
  • Wash, peel and slice the whole carrots and then cut the carrots into large dice size pieces.
  • Open one can of Great Northern Beans drain and rinse under cold water. Put the drained beans into a bowl and use a potato masher to gently smash the beans.

Cooking Methods

  • Slow Cooker
  • Stovetop
  • Dutch oven over an open campfire
  • Dutch oven in the oven
  • Pressure cooker or Instant pot
  1. To make cassoulet in a slow cooker follow the directions below.
  2. To make cassoulet on the stovetop using a large pot or dutch oven in place of the skillet in the directions below. Fry the bacon over medium heat in at least an 8-quart pot or dutch oven on the stove. Remove the bacon and drain. Brown the meats in the bacon grease and remove to a bowl. Sauté the vegetables next in the pot or dutch oven. Once the vegetables are golden return the bacon and browned meats to the pot. Add the remaining ingredients to the pot. Heat to a boil and then reduce the heat to a low simmer. Simmer until the pork is cooked and tender. Add more beef broth if needed.
  3. Making the recipe in a dutch oven in the oven following the same directions above except once all of the ingredients and beef broth have been added to the dutch oven place the lid on the dutch oven and place it into a preheated 375-degree oven. Cook until the pork is cooked through and tender about 1 ½ to 2 hours. Add more beef broth as needed.
pork stew in the slow cooker
slow cooked pork cassoulet

Cassoulet Recipe Tips

  • If you don't have time or don't feel like sauteing the vegetables and browning the meat you can skip this step. The Cassoulet will still taste delicious. When you saute the vegetables and meat to a golden brown it adds a richness to the flavor. It is worth the extra fifteen minutes it will take.
  • I slightly thickened the broth with cornstarch. I like a slightly thickened broth in my stews. Cornstarch and water is the best way to thicken stews and soups without changing the flavor.

Because I know you love slow cooker recipes as much as I do head over to my main Slow Cooker Recipes page where you will find links to all my slow cooker recipes. Flour On My Face is the ultimate resource for easy crock pot recipes for busy families! Take a look around!

Ingredients

  • 4 slices bacon
  • 2 medium onions, chopped
  • 3 garlic cloves, minced or 1 tablespoon minced garlic
  • 2 carrots, washed, peeled and diced.
  • 1 teaspoon dried thyme or 6 sprigs of fresh thyme
  • ½ teaspoon dried rosemary or 2 small sprigs of fresh rosemary
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 2 (15-ounce) cans Great Northern beans, rinsed, drained and divided
  • 1 lb. lean boneless pork loin roast, fat trimmed and cut into 1-inch cubes
  • ½ lb. smoked sausage, cut into ½-inch cubes
  • 2 dried bay leaf
  • 2 to 3 cups beef broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons of cool water (optional, for thickening the broth)
  • ¼ cup finely shredded fresh Parmesan cheese (optional)
  • Crusty Peasant bread or 5 Minute No-Knead Bread (optional)
a ladle scoop full of rustic pork stew

Directions

  1. Cook the bacon in a large skillet over medium heat until crisp. Remove bacon from the pan, leaving the drippings. Drain the bacon on a paper towel.
  2. Add the onion, diced carrot, minced garlic, salt and pepper to the pan.
  3. If using dried thyme and rosemary add it to the pan and sauté until tender, about 4 minutes.
  4. Place the sautéed vegetable mixture into a 6 or 8-quart crock pot.
  5. Add the smoked sausage to the hot pan and lightly brown. Remove to the crock pot.
  6. Add the cubed pork to the hot sauté pan and sauté until lightly browned. Add the browned pork to the crock pot.
  7. Add the undrained diced tomatoes to the crock pot.
  8. Add the chunky mashed beans to the slow cooker. Open the other can of beans, drain and rinse well. Add the second can of drained beans to the slow cooker.
  9. If using fresh thyme and rosemary add it to the crock pot with the dried bay leaf.
  10. Pour the beef broth in and stir with a wooden spoon.
  11. Place the lid on the crock pot and cook on high for 4 hours or low for 6 to 8 hours or until the cubed pork is cooked through the center.
  12. Ladle into bowls and sprinkle with Parmesan cheese to serve. Serve with crusty bread.
  13. Serves 8

More stew recipes

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  • Instant Pot Chicken Stew served in a brown soup crock
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  • Overhead photo of a bowl filled with Salsa Verde Beef Stew.
    Crock Pot Salsa Verde Beef Stew

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

a brown crock filled with a French Pork Stew that has been slow cooked

Slow Cooker Cassoulet Recipe

Arlene Mobley - Flour On My Face
Slow Cooker Cassoulet is a rich and hearty pork stew made with white beans, vegetables, cubed pork, cubed smoked sausage, bacon and fresh thyme, rosemary and dried bay leaf.  Cassoulet is a meat and bean French stew recipe traditionally made is a cassole. A slow cooker, pressure cooker or a Dutch oven can be used to cook this rich and savory stew recipe.
4.50 from 2 votes
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Prep Time 20 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
Course Main Dish
Cuisine French
Servings 8 Servings
Calories 538 kcal

Ingredients  

  • 4 slices bacon
  • 2 medium medium onions (chopped)
  • 3 cloves garlic (minced or 1 tablespoon minced garlic)
  • 2 large carrots (washed, peeled and diced.)
  • 1 teaspoon dried thyme or 6 sprigs of fresh thyme
  • ½ teaspoon dried rosemary or 2 small sprigs of fresh rosemary
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 19 oz. Cans 14.5-ounce cans diced tomatoes, undrained ((two 14.5 oz. cans))
  • 30 oz. 15-ounce cans Great Northern beans, rinsed, drained and divided ((two 15 oz. cans))
  • 1 lb. lean boneless pork loin roast (fat trimmed and cut into 1-inch cubes)
  • ½ lb. smoked sausage (cut into ½-inch cubes)
  • 2 large dried bay leaves
  • 2 to 3 cups beef broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons of cool water (optional, for thickening the broth)
  • ¼ cup finely shredded fresh Parmesan cheese (optional)
  • Crusty Pheasant bread (optional)
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Instructions 

  • Cook the bacon in a large skillet over medium heat until crisp. Remove bacon from the pan, leaving the drippings. Drain the bacon on a paper towel.
  •  Add the onion, diced carrot, minced garlic, salt and pepper to the pan.
  •  If using dried thyme and rosemary add it to the pan and sauté until tender, about 4 minutes.
  •  Place the sauteed vegetable mixture into a 6 or 8-quart crock pot.
  • Add the smoked sausage to the hot pan and lightly brown. Remove to the crock pot.
  •  Add the cubed pork to the hot saute pan and saute until lightly browned. Add the browned pork to the crock pot.
  •  Add the undrained diced tomatoes to the crock pot.
  • Add the chunky mashed beans to the slow cooker. Open the other can of beans, drain and rinse well. Add the second can of drained beans to the slow cooker.
  • If using fresh thyme and rosemary add it to the crock pot with the dried bay leaf.
  •  Pour the beef broth in and stir with a wooden spoon.
  • Place the lid on the crock pot and cook on high for 4 hours or low for 6 to 8 hours or until the cubed pork is cooked through the center.
  • Ladle into bowls and sprinkle with Parmesan cheese to serve. Serve with crusty bread.

Video

Recipe Expert Tips

  • If you don't have time or don't feel like sauteing the vegetables and browning the meat you can skip this step. The Cassoulet will still taste delicious. But when you saute the vegetables and meat to a golden brown it adds a richness to the flavor. It is worth the extra fifteen minutes it will take.
  • I slightly thickened the broth with cornstarch. I like a slightly thickened broth in my stews. Cornstarch and water is the best way to thicken stews and soups without changing the flavor.

Nutrition

Serving: 1ServingCalories: 538kcalCarbohydrates: 69gProtein: 35gFat: 17gSaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 2319mgPotassium: 2638mgFiber: 16gSugar: 25gVitamin A: 4186IUVitamin C: 96mgCalcium: 423mgIron: 12mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Donna @ Modern on Monticello

    September 26, 2021 at 9:41 pm

    4 stars
    Thanks for sharing a delicious recipe. It looks really good. #HomeMattersParty

    Reply
  2. Jeanette

    March 13, 2020 at 7:20 pm

    Thanks for the recipes. This one looks really good.

    Reply
    • Arlene Mobley

      March 17, 2020 at 10:31 am

      Jeanette
      You're welcome!

      Reply
  3. Nancy

    March 13, 2020 at 10:35 am

    In your ingredient list, I think you have a spelling error . Did you mean to write peasant bread?

    Reply
    • Arlene Mobley

      March 17, 2020 at 10:32 am

      LOL Nancy. Yes it has been a trying week.

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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