Slow Cooker Sausage and White Bean Cassoulet

Loaded with sausages, white beans, tomatoes, and herbs, this hearty and delicious stew (cassoulet) comes together so quickly in the slow cooker!

You can keep the sausages whole, sliced, or crumbled – whatever your choice. Gluten-free and wholesomely good!


- Sausages - Onion - Tomatoes - Balsamic Vinegar

Heat a little olive oil in a large shallow pan on medium-high heat. Brown the sausages (leave them whole, slice them, or crumble them). Remove the sausages and place them in the crockpot.


In the same pan, add the chopped onions and garlic and saute for about 2–3 minutes, or until the onions have softened a little. Transfer to the slow cooker.


Add the rest of the ingredients (tomatoes, balsamic vinegar, dried thyme, bay leaves, and white beans) and stir. Cover and cook on high for 2-3 hours or 4-5 hours on low.


It will produce its own sauce as it cooks. Season to taste with extra salt and pepper, if desired. Serve with rice or your favorite crusty bread.


I use organic cannellini beans (from Trader Joe's), and I don’t rinse them for this dish because the extra liquid adds flavor and helps thicken the stew.

Recipe Notes

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