Chicken and Sausage Cassoulet Recipe – Cassoulet with Chicken and Sausage - I make this without bacon, wine and tomatoes (and I totally skip the breadcrumbs, of course). Unlike the recipe, I like my carrots finely grated because they thicken the stew. I suggest that you use skinless chicken legs only because breasts are a bit too dry. My actual recipe is much simpler than on the website. I brown the onions, cube and brown the meat, grate the carrots (and parsley root when I have it) and put everything plus seasonings (less is more) in the crockpot. You don't even need chicken stock if you cook this in the crockpot. After two hours on high, I add the sausage (not a very bland variety if possible) and canned white beans (including the starchy liquid - another thickener; canned beans are one of the few processed foods I buy because I really like the taste) for another hour. It is excellent with rice.