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Crockpot Cassoulet

User Rating 4 Star Rating (1 Review)


This slow cooked bean recipe is made with chicken breasts, navy beans, vegetables, and seasonings.


  • 1 pound dry navy beans, rinsed
  • 4 cups water
  • 4 breast halves, skinned, boned, cut in 1" pieces
  • 8 ounces cooked ham, cut in 1" pieces
  • 3 large carrots, sliced
  • 1 cup chopped onion
  • 1 stalk celery, sliced
  • 1/4 cup firmly packed brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 1 8 ounces can tomato sauce
  • 2 tablespoons molasses


In Dutch oven or large kettle, soak beans overnight in 4 cups water. Cover and simmer beans over low heat for about 1 1/2 hours, until tender, adding a little more water as necessary; transfer to crockpot. Add remaining ingredients; mix well. Cover and cook on LOW for 7 to 9 hours, until vegetables are tender. Serves 6 to 8.
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User Reviews

Reviews for this section have been closed.

 4 out of 5
Surprisingly Good!, Member iriswarrior1

A bean casserole is not my usual favorite, but I tried. My husband and teenage daughter are notoriously picky eaters, and they LOVED it! It's a rich, hearty and slightly sweet dish, make the flavors more intese by adding a little more salt, sugar, molasses, and mustard, maybe a tbsp more of each. It is fantastic with croissants, butter and a good white wine!

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