Slow Cooker Sausage Supper Directions:
Lightly coat the inside of a 6-quart slow cooker with olive oil.
Place the halved potatoes in an even layer on the bottom.
Scatter the sliced onion and chopped mushrooms evenly over the potatoes.
Arrange the turkey sausage links evenly on top of the vegetables.
In a bowl, whisk together chicken broth, almond milk, cornstarch, garlic, black pepper, and dried thyme until completely smooth.
Pour the mixture evenly over the sausage and vegetables.
Cover and cook on LOW for 7 hours or on HIGH for 3.5 hours until the potatoes are fork-tender and the sausage reaches an internal temperature of 165°F.
Gently stir before serving to coat everything evenly with the sauce without breaking the potatoes.
Serve hot.
WW Points Calculation
Jennie-O 93% Lean Turkey Sausage, 24 oz – 32.00
Argo Cornstarch, 1 tbsp – 3.00
Pompeian Extra Virgin Olive Oil, 1 tbsp – 4.00
Baby potatoes, onion, mushrooms, garlic, thyme, black pepper, Swanson Low Sodium Chicken Broth, Almond Breeze Unsweetened Original Almond Milk – 0.00
Points Information:
Total Points: 39.00
Servings: 6 servings (1 sausage link with about 1 1/3 cups potato mixture per serving)
Points per serving: 6.50
Nutrition Information
Calories 390
Fat 17g
Protein 28g
Carbohydrates 32g
Sugar 4g
Sodium 520mg
I'm waiting for your comments! Enjoy!
