(Recipe) Chicken Cassoulet Slow Cooker Soup

Here’s an easy, tasty, satisfying stew to make the night before or early in the morning.

Cooks appreciate the convenience of beans from a can and pasta sauce from a jar, plus it’s full of flavor and nutrition. The beans add some healthy fiber.

To keep the salt level low, look for a different low-sodium sausage. Low-sodium Italian chicken sausage would work in this recipe. 

Cut more salt with the pasta sauce. Amy’s and some other companies make lower sodium versions you can try.

Serve with a spinach or other dark green salad and some roasted winter squash. Or serve on top of a baked sweet potato.

Presto: you have a meal that’s as good for you and your family as it is colorful.

Recipe: Chicken Cassoulet Slow Cooker Soup

Serves 6


1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces

8 ounces smoked turkey sausage or low sodium chicken sausage, cut into 1/2-inch slices

1  26 - ounce jar pasta sauce with red wine and herbs

1  15 - 19 - ounce can white kidney (cannellini) beans, rinsed and drained

1 1/3 cups water

1 teaspoon dried oregano, crushed


  1. Combine chicken, sausage, pasta sauce, rinsed beans, water and oregano in a 3 ½ to 4 quart slow cooker.
  2. Cover; cook on low-heat setting for 5 to 7 hours (high-heat setting for 2 1/2 to 3 1/2 hours).

Nutrition information

Per serving

Calories – 286
Carbohydrates – 33 g
Protein – 30 g
Fat (total) – 7 g
Saturated fat – 2 g
Fiber – 9 g
Sodium – 1178 mg


Recipe credit: Midwestern Living

Meet the Author

Joseph Ninnemann is the chef and manager at Aurora Medical Center in Hartford and the Chef at Aurora Medical Center in Grafton, WI.

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The information presented in this site is intended for general information and educational purposes. It is not intended to replace the advice of your own physician. Contact your physician if you believe you have a health problem.

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