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Slow Cooker Cassoulet

Angela Litzinger at test.angelaskitchen.com
Course chicken &amp, dairy free, gfcf, gluten free, sausage, slow cooker, turkey
Servings 8


  • 8 oz. kielbasa halved lenghtwise and cut into 1/2-inch pieces (be sure GFCF, nitrate free prefered)
  • 1/2 to 1 tablespoons olive oil
  • 20 oz pkg boneless skinless chicken thighs, cut into 1-inch chunks
  • 1 1/2 cups baby carrots or enough carrots to equal, cut into 1/2-inch chunks
  • 1 green or red pepper cut into 1/2-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
  • 1/2 cup dry white wine
  • 3/4 teaspoon dried thyme
  • 1/4 t allspice
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground red pepper
  • 2 tablespoons snipped fresh parsley
  • 2 cups fresh packed spinach chopped


  • Heat the oil in a large skillet; add the sausage pieces and sauté 1-2 minutes, just to release a little of the fat.
  • Add the chicken and sauté another 1-2 minutes until lightly colored. Chicken into the slow cooker.
  • Add the carrots, peppers, onions and garlic to the pan, pour in 1/2 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.
  • In a separate bowl combine the rest of the chicken broth, white wine, thyme and red pepper. Pour into the slow cooker.
  • Cover and cook on low for 7 to 8 hours or on high 3-1/2 to 4 hours.
  • Just before serving, stir in fresh parsley and spinach.
  • Serve with some crusty gluten free bread and a green salad.