Name: Slow-Cooker Milk-Can Supper
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 tablespoon canola oil -; 8 uncooked bratwurst links -; 2 pounds small Yukon Gold potatoes, quartered -; 1 small head cabbage, coarsely chopped -; 2 medium onions, quartered -; 3 medium carrots, peeled and cut into 2-inch lengths -; 3 medium parsnips, peeled and cut into 2-inch lengths -; 6 fresh thyme sprigs -; 2 garlic cloves, crushed -; 2 bay leaves -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 1 cup light beer -; 1 cup reduced-sodium chicken broth -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Milk-Can Supper

1. 1 tablespoon canola oil -

2. 8 uncooked bratwurst links -

3. 2 pounds small Yukon Gold potatoes, quartered -

4. 1 small head cabbage, coarsely chopped -

5. 2 medium onions, quartered -

6. 3 medium carrots, peeled and cut into 2-inch lengths -

7. 3 medium parsnips, peeled and cut into 2-inch lengths -

8. 6 fresh thyme sprigs -

9. 2 garlic cloves, crushed -

10. 2 bay leaves -

11. 1/2 teaspoon salt -

12. 1/2 teaspoon pepper -

13. 1 cup light beer -

14. 1 cup reduced-sodium chicken broth -

How to cook deliciously - Slow-Cooker Milk-Can Supper

1. Stage

Heat oil in a large skillet over medium heat; add sausages and cook until browned, 3-4 minutes. Remove from heat; set aside.

2. Stage

Place potatoes in a single layer on the bottom of a 6-qt. slow cooker. Top with cabbage, onions, carrots and parsnips. Add thyme, garlic, bay leaves, salt and pepper. Add sausages; pour beer and chicken broth over top. Cook, covered, 6-8 hours or until vegetables are tender. Remove bay leaves before serving.