Best Slow Cooker Milk Can Supper Recipes

SLOW-COOKER MILK-CAN SUPPER

Slow-Cooker Milk-Can Supper image

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

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

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

Steps:

Heat oil in large skillet over medium heat; add sausages and cook until browned, 3-4 minutes. Remove from heat; set aside. , Place potatoes in single layer on the bottom of a 6-qt. slow cooker. Top with cabbage, onions, carrots 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. Remove bay leaves before serving.

Nutrition Facts : Calories 457 calories, Fat 27g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 967mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein.

SLOW COOKER MILK-CAN SUPPER

Slow Cooker Milk-Can Supper image

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

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
8 Johnsonville® Original Brats
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

Steps:

Heat oil in large skillet over medium-heat; add sausages and cook until browned, 3-4 minutes. Remove from heat; set aside., 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.,