Slow cooker

Freezer friendlyGreat for batch cookingRecommended for a 3.5 litre slow cooker

Slow cooker Chicken Family dinner Root vegetables Butter beans One-pot meals Freezer friendly

Slow Cooker Chicken, Root Vegetable and Butter Bean Cassoulet

Name: Slow Cooker Chicken, Root Vegetable and Butter Bean Cassoulet
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4 servings
Ingredients: 600 g boneless, skinless chicken thighs; 1 tablespoon vegetable oil; 1 large onion, finely chopped; 2 carrots, peeled and cut into thick slices; 300 g swede, peeled and cut into 2 cm cubes; 2 cloves garlic, finely chopped; 2 teaspoons smoked paprika; 400 g tin chopped tomatoes; 500 ml reduced-salt chicken stock, made with a stock cube; 2 x 400 g tins butter beans, drained and rinsed; 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme; 1 bay leaf; 1 teaspoon caster sugar; 1 tablespoon plain flour; 30 g fresh parsley, chopped; 1 pinch salt; 1 pinch black pepper

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Slow cooker

Tags: Slow cooker, Chicken, Family dinner, Root vegetables, Butter beans, One-pot meals, Freezer friendly

Slow Cooker Chicken, Root Vegetable and Butter Bean Cassoulet

Tender chicken thighs, sweet carrots and swede are cooked with butter beans in a rich tomato and herb sauce. This hearty cassoulet-style meal is easy to prepare and makes a filling family dinner with crusty bread or mashed potatoes.

Prep: 20 min
Cook: 6 hrs
Total: 6 hr 20 min
Servings: 4

Slow Cooker Chicken, Root Vegetable and Butter Bean Cassoulet recipe photograph

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Chopping board and sharp knife
Wooden spoon

Ingredients

600 g boneless, skinless chicken thighs
1 tablespoon vegetable oil
1 large onion, finely chopped
2 carrots, peeled and cut into thick slices
300 g swede, peeled and cut into 2 cm cubes
2 cloves garlic, finely chopped
2 teaspoons smoked paprika
400 g tin chopped tomatoes
500 ml reduced-salt chicken stock, made with a stock cube
2 x 400 g tins butter beans, drained and rinsed
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
1 bay leaf
1 teaspoon caster sugar
1 tablespoon plain flour
30 g fresh parsley, chopped
1 pinch salt
1 pinch black pepper

Substitutions

Swede → Parsnip or a small turnip (Use the same weight and cut into similar-sized cubes.)
Butter beans → Cannellini beans or haricot beans (Drain and rinse tinned beans before adding.)
Fresh thyme → Dried thyme (Use 1 teaspoon dried thyme instead of 2 teaspoons fresh.)
Chicken thighs → Skinless chicken drumsticks (Use about 800 g and check that the meat is thoroughly cooked before serving.)

Instructions

Pat the chicken thighs dry and season lightly with salt and black pepper. Heat the oil in a large frying pan over a medium-high heat and brown the chicken for 2–3 minutes on each side. Transfer it to the slow cooker.
Add the onion, carrots, swede and garlic to the slow cooker. Sprinkle over the smoked paprika and plain flour, then stir to coat the vegetables.
Pour in the chopped tomatoes and chicken stock. Add the butter beans, thyme, bay leaf and caster sugar, then stir gently so the chicken remains mostly covered by the sauce.
Cover with the lid and cook on low for 6 hours, or until the chicken is thoroughly cooked and the root vegetables are tender. The chicken should reach at least 75°C in the thickest part.
Remove the bay leaf. Stir in the parsley, taste and adjust the seasoning. Serve in warmed bowls with crusty bread, mashed potatoes or steamed greens.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly in shallow containers and refrigerate within two hours. Keep covered in the fridge for up to 3 days, or freeze in portions for up to 3 months. Defrost: Defrost portions covered in the fridge overnight. Do not defrost at room temperature, and reheat until piping hot before serving.

Defrost thoroughly in the fridge if frozen. Reheat in a saucepan over a medium heat or in the microwave until piping hot throughout, stirring as needed. Add a splash of water or stock if the sauce has thickened.

Shred the chicken and use the cassoulet as a filling for baked potatoes, or loosen it with a little stock and serve as a chunky soup.

Allergen information

Check the stock cube and plain flour labels for celery, gluten and other allergens. The recipe is otherwise dairy-free.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Instructions

Pat the chicken thighs dry and season lightly with salt and black pepper. Heat the oil in a large frying pan over a medium-high heat and brown the chicken for 2–3 minutes on each side. Transfer it to the slow cooker.

Add the onion, carrots, swede and garlic to the slow cooker. Sprinkle over the smoked paprika and plain flour, then stir to coat the vegetables.

Pour in the chopped tomatoes and chicken stock. Add the butter beans, thyme, bay leaf and caster sugar, then stir gently so the chicken remains mostly covered by the sauce.

Cover with the lid and cook on low for 6 hours, or until the chicken is thoroughly cooked and the root vegetables are tender. The chicken should reach at least 75°C in the thickest part.

Remove the bay leaf. Stir in the parsley, taste and adjust the seasoning. Serve in warmed bowls with crusty bread, mashed potatoes or steamed greens.

Swaps and substitutions

Swede → Parsnip or a small turnip

Use the same weight and cut into similar-sized cubes.

Butter beans → Cannellini beans or haricot beans

Drain and rinse tinned beans before adding.

Fresh thyme → Dried thyme

Use 1 teaspoon dried thyme instead of 2 teaspoons fresh.

Chicken thighs → Skinless chicken drumsticks

Use about 800 g and check that the meat is thoroughly cooked before serving.

Storage and leftovers

Freezer friendly

Yes

Batch cooking

Suitable for batch cooking

Storage

Reheating

Leftover ideas

Shred the chicken and use the cassoulet as a filling for baked potatoes, or loosen it with a little stock and serve as a chunky soup.

Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

600 g boneless, skinless chicken thighs

1 tablespoon vegetable oil

1 large onion, finely chopped

2 carrots, peeled and cut into thick slices

300 g swede, peeled and cut into 2 cm cubes

2 cloves garlic, finely chopped

2 teaspoons smoked paprika

400 g tin chopped tomatoes

500 ml reduced-salt chicken stock, made with a stock cube

2 x 400 g tins butter beans, drained and rinsed

2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme

1 bay leaf

1 teaspoon caster sugar

1 tablespoon plain flour

30 g fresh parsley, chopped

1 pinch salt

1 pinch black pepper

Slow Cooker Chicken, Root Vegetable and Butter Bean Cassoulet

Slow Cooker Chicken, Root Vegetable and Butter Bean Cassoulet

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Community comments

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