Slow Cooker Vegetable & Cider Cassoulet

It’s the time of year for a hearty Slow Cooker Vegetable and Cider Cassoulet, a delicious and healthy take on the classic French dish.

Haricot and flageolet beans are slow cooked with butternut squash, veggies, bay, sage and thyme to be served with a crunchy breadcrumb topping. You can of course serve veggie sausages or meat sausages with the cassoulet if you wish but we love this just as it comes from the slow cooker pot.
A bean stew here at the Kitchen Shed is always popular, and whilst Guernsey Bean Jar is a firm favourite, I wanted to try an equally tasty meat free version.

I’ve used butternut squash from the Kitchen Shed pantry (last year’s harvest has kept really well) and a selection of vegetables; parsnips, celery, carrots, onions and leeks. By way of a change, I decided to use cider instead of wine and found it worked really well with the bay, sage and thyme to infuse with the slow cooked haricot and flageolet beans.

The optional crunchy topping of breadcrumbs tossed in olive oil, garlic and freshly chopped parsley is definitely worthwhile as a perfect finishing touch. The Cassoulet itself can be left to cook all day so when you arrive home you’re greeted with a wonderful aroma in your kitchen and an amazing, delicious one pot meal ready to go.

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Slow Cooker Vegetable & Cider Cassoulet
Prep time
Cook time
Total time
Slow Cooker Vegetable & Cider Cassoulet is a delicious healthy take on the classic French dish. Packed full of flavour - the perfect one pot meal !
Recipe type: Slow Cooker
Serves: 4 to 6 people

  • 2 tablespoons rapeseed oil
  • 2 onions - roughly chopped
  • 450 g chopped vegetables of your choice ( I used celery, parsnip, carrots and leeks)
  • 450 g diced butternut squash
  • 2 garlic cloves - crushed
  • 1 x 400 g can haricot beans - drained
  • 1 x 400 g can of flageolet beans - drained
  • 1 x 400 g can chopped Italian tomatoes
  • 250 ml (1 cup) cider or wine
  • 125 ml vegetable stock
  • 2 large sage leaves - chopped
  • 2 bay leaves
  • 1 teaspoon freshly chopped thyme
  • Salt and pepper to taste

Optional Topping
  • 85 g fresh breadcrumbs
  • 2 garlic cloves - crushed
  • 3 tablespoons olive oil
  • 2 tablespoons freshly chopped parsley
  1. Spray or lightly grease your slow cooker pot.
  2. In a large frying pan, saute your onions in oil for about 10 minutes until soft and transfer to your slow cooker pot.
  3. Use your pan again to gently fry the butternut squash, diced vegetables and garlic for about 5 minutes before transferring them to your slow cooker pot.
  4. Add beans, tomatoes, cider, vegetable stock and herbs to your slow cooker pot and stir well.
  5. Cook on low for 8 hours or on high for 4 hours. Add salt and pepper to taste.
  6. Serve with the crunchy breadcrumb topping if using.

Optional: Make your topping
  1. Preheat oven to 350°F / 180°C / Gas Mark 4
  2. Toss your breadcrumbs with garlic, parsley and olive oil and place on a baking tray.
  3. Bake for 10 to 12 minutes, checking halfway through cooking time and move the breadcrumbs about to prevent burning.
Slow Cooker Vegetable & Cider Cassoulet freezes well. The optional garlic and parsley crunchy topping can be frozen separately.


Pin for laterSlow Cooker Vegetable & Cider Cassoulet is a delicious healthy take on the classic French dish. Packed full of flavour - the perfect one pot meal !


I’m entering Slow Cooker Vegetable & Cider Cassoulet into a few challenges this month:

And linking to: Fiesta Fridays

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43 thoughts on “Slow Cooker Vegetable & Cider Cassoulet

  1. Pingback: Slow Cooked Challenge January 2016 Round Up - Farmersgirl Kitchen

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  4. This sounds really nice, I love that some of the ingredients are home grown we have never had any luck with growing butternut squash, but we are trying again this year! Thank you for joining us at #BloggerClubUK hope to see you again next week xx

    • Thanks, it’s a pleasure to link up with #BloggerClubUK. Butternut squash are difficult to grow especially in the UK, I think they grow better here in France because it’s a little hotter, there is a variety of seeds you can buy, they’re smaller butternuts but especially for growing in the UK. You could try marina di Chioggia, it’s a squash that’s easier to grow and is delicious, I love it and grow it every year too.

    • Thanks Angela, squash is one of my favourite veggies & the crunchiness of the topping works well with the softness of the squash x

  5. This looks fab. I’ve been cooking with beans a lot lately, really since my youngest (15 months) started weaning. He struggles with meat and so I’ve been making a lot more vegetarian meals. I love slow cooker meals for ease and I’ve pinned for later 🙂 Thanks

    • Thanks Amy, my boys used to prefer the texture of beans to meat when they were young. Thanks for pinning, let me know how you get on 🙂

  6. This looks so delicious and warming and there’s so much crammed in I doubt I’d miss the meat. I love the sound of the crunchy topping too. I don’t slow cook things all that often (I don’t have a slow cooker so only do them in the oven) but when I use butternut squash I find it goes too mushy. Do you have any tips for keeping it a bit firmer?

    • Thanks Charlotte, butternut squash tends to keep its shape more in the slow cooker but you could try adding it halfway through the cooking time instead or you could try cooking the dish in the oven for a couple of hours in a low oven, adding the butternut squash 30 minutes before the end if you prefer a firmer texture.

  7. This sounds delicious and I especially love the sound of those garlicy breadcrumbs with the parsley mixed through. Definitely a great way of finishing this dish off. Thanks so much for joining in with #CookOnceEatTwice.

    • Thanks Kirsty, beans & lentils do make a tasty meal & they have the added bonus of being healthy too. A pleasure to link up with #CookBlogShare x

    • Thanks Helen, we really didn’t miss the meat & the flavour you get from the fat. A pleasure to share with #creditcrunchmunch & #extraveg 🙂

  8. I’ve been seeing a lot slow cooker recipes these days and I feel that I need to have one. 😀 This looks so perfectly good! Happy FF102, Sarah! 🙂

  9. Oooh – I love a good bean stew and anything “one pot” always grabs my attention! I really love the idea of using cider. I will have to try that. Thanks for sharing. Eb x

    • Thanks Elaine, you could always try cooking this in the oven on low for a couple of hours instead, you do need to add an extra cup of stock. A pleasure to share with Fiesta Friday 🙂

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