Slow-Cooker Milk-Can Supper

• 1 tablespoon canola oil
• 8 uncooked bratwurst links
• 2 pounds small Yukon Gold potatoes, quartered
• 1 small head cabbage, coarsely chopped
• 2 medium onion, 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 each garlic cloves, crushed
• 2 each bay leaf
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup light beer
• 1 cup reduced-sodium chicken broth

1. Heat oil in large skillet over medium heat; add sausages and cook until browned, 3-4 minutes. Remove from heat; set aside.
2. Place potatoes in single layer on the bottom of a 6-qt. slow cooker. Top with cabbage, onion, carrot and parsnips. Add thyme, garlic, bay leaves, salt and pepper. Add sausages; pour beer and chicken broth over top. Cook, covered, until vegetables are tender, 6-8 hours.

canola oil, links, potatoes, head cabbage, onion, carrots, parsnips, thyme, garlic, bay leaf, salt, pepper, light beer, chicken broth

Taken from www.tasteofhome.com/recipes/slow-cooker-milk-can-supper/ (may not work)