Slow Cooker Milk-Can Supper
"Here’s a slow-cooked version of an old campfire classic. Pioneers and cowboys would cook this kind of meal over a milk can on an open fire, letting the flavors and textures blend together beautifully. —Nick Iverson, Denver, Colorado..."
INGREDIENTS
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1 tablespoon canola oil
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8 Johnsonville® Original Brats
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2 pounds small Yukon Gold potatoes, quartered
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1 small head cabbage, coarsely chopped
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2 medium onion, quartered
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3 medium carrots, peeled and cut into 2-inch lengths
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3 medium parsnips, peeled and cut into 2-inch lengths
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6 fresh thyme sprigs
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2 each garlic cloves, crushed
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2 each bay leaf
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 cup light beer
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1 cup reduced-sodium chicken broth
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