Easy French Provincial Slow Cooker Cassoulet with White Beans and Sausage

With inspiration from Jacques Pépin’s use of herbs de Provence in his speedy cassoulet, and Thomas Keller’s use of pork, inspired by his The French Laundry restaurant in Northern California, this cassoulet recipe is a delicious amalgamation. It’s a crockpot meal you can put on in the morning and have ready for dinnertime.

And the aroma wafting through the house? Oh my goodness, you’ll have to try one chilly day, and you’ll know exactly what I mean!

What is Cassoulet?

Cassoulet is a traditional French casserole-style dish filled with rich and hearty flavors. It typically consists of white beans slowly cooked with various meats such as pork or sausages. The dish is flavored with aromatic ingredients like garlic, onions, and herbs, creating a savory and comforting meal.

Cassoulet is named after the earthenware pot, “cassole,” in which it is traditionally cooked. Variations of cassoulet exist across different regions in France, each adding its own twist to the recipe. It is considered a classic and robust dish, perfect for colder weather and celebrated for its depth of flavor.

Although this dish requires several hours of slow cooking, it is incredibly worth the wait. Our version of this recipe is cooked in a slow cooker, making it convenient yet equally delicious.

Origins of Cassoulet

Cassoulet, a rich and hearty French dish, has a history rooted in the Languedoc region. Its origins date back to the Hundred Years’ War (1337–1453). According to legend, during the Siege of Castelnaudary, locals gathered available ingredients – beans, meats, and herbs – to create a nourishing dish that helped them withstand the siege.

Over time, this evolved into the iconic cassoulet. Variations emerged in different regions, with Toulouse, Carcassonne, and Castelnaudary each claiming their unique recipes. Today, cassoulet is a beloved French classic, much like French Provencal Ratatouille, showcasing the culinary creativity born from historical challenges.

Slow Cooker Cassoulet Ingredients

Ingredient measurements are in the recipe card at the bottom of this post, but here’s a quick look at what you will need to make this delicious crockpot cassoulet.

• Vegetables: Onion, carrots, celery, and whole garlic cloves.
• Meat: Pork tenderloin, fully cooked Italian-style smoked sausages, and bacon slices.
• Beans: Canned white beans, like Great Northern Beans, but you can substitute your favorite white bean in this recipe.
• Tomatoes: Canned and drained diced tomatoes are an easy addition to this recipe, but I happened to find a few tomatoes from my summer garden in the freezer I’ve used here.
• Cooking Liquid: Chicken stock, broth, or water.
• Seasoning: salt, freshly ground black pepper, tomato paste, and herb de Provence. If you don’t have that handy, dried thyme works equally well.
• For Serving: Sliced baguette, brushed with olive oil and toasted in the oven.

How to Make Slow Cook Cassoulet

This Slow Cooker Cassoulet recipe is very simple but requires an extra step, browning. The result, though, is returned to you in the amazing flavor developed as it slowly simmers in the crockpot.

Here’s how to make this easy cassoulet.

Step 1: Browning

Cut the pork tenderloin (or pork shoulder) into eight equal pieces. Then, season generously with salt and pepper and set aside.

Bacon: Heat a large skillet over medium-high heat and drizzle in olive oil. Once hot, add the bacon and cook until crisp on both sides. Remove and drain on paper towels. Chop and refrigerate until ready to serve.

Pork: Add the pork pieces and brown on all sides, working in batches if necessary, and transfer to a platter and set aside.

Vegetables and Sauce: Add the onions, celery, and carrots to the skillet, along with one teaspoon salt, and cook, stirring occasionally, until golden and softened. Then, stir in the tomato paste, drained tomatoes, broth, and herbs de Provence (or thyme) until combined. Transfer to the slow cooker insert.

Slow Cooker Instructions

• Stir in the beans, pork, and sausage, cover, and cook on LOW until the pork pulls apart easily with a fork, 6 to 8 hours, or on HIGH for 4 to 5 hours.