4 cups vegetables (I had broccoli, cauliflower, celery and carrots)
2 cups sliced mushrooms
2 potatoes cubed
6 fully cooked sausage links
2 cups chicken broth
1/3 cup white wine
1 large handful baby spinach
*With a 4 qt slow cooker
1. Cut the vegetables into 2 inch cubes and place at the bottom of your slow cooker.
2. Slice the sausage and add on top.
3. Pour in the broth and wine.
4. Cover and cook on low for 8 hours, or on high for 4 hours.
5. Add a handful of baby spinach and turn to high for 15 minutes before serving.
**This has got to be one of the easiest dishes I make- and it’s yummy. Today, I used Johnsonville’s New Orlean’s Spicy Smoked Sausage(it was on sale last week at the commissary!). I’ve really like Chicken and Apple Andouille and Italian sausage in the past. For kids, I would do a sweeter sausage. I used Bloom, a wonderful, not super sweet Riesling- since that’s what I had on hand. Typically, a drier wine would be used but I use whatever I have in the wine fridge with positive results.