Saturday, December 15, 2012

Slow Cooker Cassoulet from Dinner du Jour

Slow Cooker Cassoulet uses more accessible ingredients than traditional French Cassoulet.

Slow Cooker Cassoulet from Dinner du Jour found on
 (Photo from Dinner du Jour.)

During college I worked at a French restaurant in Salt Lake City, and occasionally I would attend dinners held by the owner.  These meals taught me to enjoy traditional French foods like Escargot, Boeuf Bourgignon, and of course French Onion Soup, and I have fond memories of the Cassoulet (cass-oo-lay) that was often a starting course. 

If you're not familiar with it, Cassoulet is a kind of French peasant stew that usually includes dried white beans, duck, and some kind of pork sausage.  There are probably as many versions of Cassoulet as there are French cooks, but I'm intrigued by the Slow Cooker Cassoulet from Dinner du Jour, which skips the duck and uses ingredients that are probably more easily acquired by the average cook.

Get the complete recipe for Slow Cooker Cassoulet from Dinner du Jour.

More Ideas for Pork Stews in the Slow Cooker:
Pork Posole Stew from Foodie Crush
Pork Ragu over Pasta from Mother Thyme
Guajillo-Spice Pork and Potatoes from Elly Says Opa
Braised Country-Style Pork Ribs in Tomato Sauce from Cookin' Canuck
Pork Lemonato from On Top of Spaghetti 


  1. Cassoulet always seems like such a complicated process, so I love how this recipe breaks it down and makes it easy in the slow cooker. It would be a terrific party dish.

  2. Thanks Lydia, glad you like this one. I'm thinking of trying it with my new favorite chicken sausage.


Thanks for taking the time to comment on Slow Cooker from Scratch! I love hearing from fellow slow cooker fans, especially if you've tried or plan to try one of the recipes featured here.

I've recently changed my comment settings so people can comment without signing in, but you will need to check the box to show you're a live person, and comments on older posts won't show up until I publish them. Thanks for understanding!

And if you really like the recipe, Pins, Shares, Tweets, and Yums are always appreciated, either here or on the original post which has the recipe!

Blogging tips