1/2
lb sweet Italian sausage links (about 2), cut into 1-inch pieces
2
cans (14 oz each) chicken broth
1
can (10 3/4 oz) condensed cream of mushroom soup
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Steps
1
In 4- to 5-quart slow cooker, mix all ingredients except broth and soup.
2
In medium bowl, mix broth and soup. Pour over meat and vegetables in slow cooker; stir gently until blended.
3
Cover; cook on Low heat setting 6 to 8 hours.
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Some foods are actually better the next day, and this recipe is one of them. Store leftover stew in a resealable plastic food-storage bag or plastic bowl with a tight-fitting lid, and refrigerate for up to 2 days. To reheat, place stew in a microwavable dish and cover loosely. Microwave on High 1 to 2 minutes or until hot.
Whole Grain Serving: 1
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