Slow-Cooker Cassoulet


This classic French stew recipe is typically made with a variety of meats and simmered over the course of multiple days. In this easy, streamlined cassoulet, the slow cooker makes it a breeze to have a healthy dinner on the table when you get home.

Cook Time:
30 mins
Additional Time:
5 hrs 30 mins
Total Time:
6 hrs
8 servings



  • 1 pound dried great northern beans, soaked (see Tip) and drained

  • 1 4-ounce ham hock

  • 2 cups halved and sliced onion

  • 3 cloves garlic, sliced

  • 2 bay leaves

  • 1 tablespoon dried thyme

  • 1 teaspoon salt

  • 1 cup low-sodium chicken broth

  • 1 (28 ounce) can no-salt-added plum tomatoes

  • 2 pounds pork shoulder or pork butt, trimmed and cut into 2-inch pieces

  • 2 tablespoons tomato paste

  • 1 cup dry white wine


  • 3 tablespoons extra-virgin olive oil

  • 2 ½ cups coarse fresh whole-wheat breadcrumbs

  • 2 cloves garlic, minced

  • 2 tablespoons chopped fresh parsley


  1. To prepare cassoulet: Combine beans, ham hock, onion, sliced garlic, bay leaves, thyme and salt in a 6- to 7-quart slow cooker. Add broth and juice from tomatoes (reserve the tomatoes). Nestle pork into the bean mixture.

  2. Cook tomato paste in a small saucepan over medium-high heat, stirring constantly, until deeply browned in several spots on the bottom, 2 to 3 minutes. Add wine and bring to a boil, stirring to dissolve the tomato paste and release the browned bits from the pan. Pour into the slow cooker. Coarsely chop the reserved tomatoes and spread over the top so the beans are mostly covered.

  3. Cook on High for 6 hours or Low for 9 hours. Remove meat from the ham hock and chop; stir back into the stew. Discard the bay leaves.

  4. To prepare breadcrumbs: Cook oil and breadcrumbs in a large nonstick skillet over medium heat, stirring often, until starting to crisp, 10 to 15 minutes. Add minced garlic; cook, stirring often, for 2 minutes. Remove from heat and stir in parsley. Serve the breadcrumbs over the cassoulet.


To make ahead: Soak beans and prep ingredients for Step 1 up to 1 day ahead. Prepare Step 2 just before turning on the slow cooker.

Equipment: 6- to 7-quart slow cooker

Tips: Soaking dry beans before slow-cooking ensures creamy results. Place in a bowl, cover with at least 2 inches of cold water and soak for 12 to 24 hours. In a hurry? Place beans in a large saucepan with enough cold water to cover by 2 inches. Bring to a boil for 2 minutes. Remove from heat, cover and let stand for 1 hour.

Nutrition Facts (per serving)

540 Calories
19g Fat
54g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 540
% Daily Value *
Total Carbohydrate 54g 20%
Dietary Fiber 14g 51%
Total Sugars 6g
Added Sugars 1g 2%
Protein 35g 69%
Total Fat 19g 24%
Saturated Fat 5g 27%
Cholesterol 64mg 21%
Vitamin A 408IU 8%
Vitamin C 24mg 27%
Folate 166mcg 41%
Sodium 625mg 27%
Calcium 220mg 17%
Iron 6mg 32%
Magnesium 119mg 28%
Potassium 1192mg 25%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles