Slow Cooker Sausage Stew: Why Make Things Complicated When You Can Have This Stupid-Easy Meal Instead
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If you’re not a fan of some of the root vegetables mentioned in the ingredients, no need to fret. Just replace them with your favorites!
I like to switch them up every time I make this stew. Rutabaga is one of my favorites and I always add it to this dish. You can make this rather quickly, with the slow cooker setting on “high”, but I prefer cooking this as slowly as possible. I set it up in the morning, go on about my day and return to an amazing dinner in the evening!
Ingredients
1 large potato
1 large sweet potato
2 carrots
1 parsnip
1 onion, finely chopped
1 lb smoked sausage, sliced
1 can (14 to 15 oz.) Italian style stewed tomatoes, with juices
1-1/2 cups Swanson chicken broth
2 tsp Domino white sugar
½ tsp dried thyme
¼ tsp freshly ground black pepper
¼ cup chopped fresh parsley
Instructions:
Peel and chop the root vegetables into ½-inch cubes. Add them in the slow cooker, along with the onion, sausages, tomatoes (with their juices), broth, sugar, thyme and pepper.
Mix to combine everything.
Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 to 4 hours. The vegetables should be easily pierced with a fork.
Stir in the parsley during the last 5 to 10 minutes of cooking.
Season to taste.
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Quick tip: The leftovers only get better after a day in the fridge!