Slow Cooker Cassoulet
Recipe type: gluten free, dairy free, gfcf, slow cooker, chicken & turkey, sausage
Serves: 8
  • 8 oz. kielbasa, halved lenghtwise and cut into ½-inch pieces (be sure GFCF, nitrate free prefered)
  • ½ to 1 tablespoons olive oil
  • 20 oz pkg boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1½ cups baby carrots, or enough carrots to equal, cut into ½-inch chunks
  • 1 green or red pepper, cut into ½-inch pieces
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 2 (15-oz.) cans Cannellini beans, drained & rinsed
  • 1 can (14.5 oz) Italian style tomatoes
  • 1-1/2 cups chicken broth
  • ½ cup dry white wine
  • ¾ teaspoon dried thyme
  • ¼ t allspice
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground red pepper
  • 2 tablespoons snipped fresh parsley
  • 2 cups fresh packed spinach, chopped
  1. Heat the oil in a large skillet; add the sausage pieces and sauté 1-2 minutes, just to release a little of the fat.
  2. Add the chicken and sauté another 1-2 minutes until lightly colored. Chicken into the slow cooker.
  3. Add the carrots, peppers, onions and garlic to the pan, pour in ½ cup of the chicken broth and cook for 2 minutes, scraping the bottom. Remove from the heat and put into slow cooker with chicken and sausage. Stir in the beans and undrained tomatoes.
  4. In a separate bowl combine the rest of the chicken broth, white wine, thyme and red pepper. Pour into the slow cooker.
  5. Cover and cook on low for 7 to 8 hours or on high 3-1/2 to 4 hours.
  6. Just before serving, stir in fresh parsley and spinach.
  7. Serve with some crusty gluten free bread and a green salad.
Recipe by Angela's Kitchen at