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.
Recipe by Tales From The Kitchen Shed at