• extra Virgin olive oil, as needed
  • 6 garlic cloves, chopped
  • 1 onion, large, thinly sliced
  • 4-5 carrots, medium
  • 4 c. cabbage, shredded thin
  • 4 potatoes, peeled and sliced
  • Sea Salt and freshly ground pepper, to taste
  • 28 oz. tomatoes, fire roasted, Muir Glen, crushed
  • 1/4 c. balsamic vinegar
  • 1 tsp. dried basil
  • 1 tsp. dried parsley
  • 1 tsp. rubbed sage
  • hot red pepper flakes, to taste
  • 5-6 c. organic broth, as needed
  • 8 buffalo sausage, organic free-range, sliced

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Slow Cooker Gluten-Free Sausage Stew has all the flavor you would want in a stew! Enjoy this delicious stew!

  1. Turn on your slow cooker to High and splash extra virgin olive oil into the bottom.
  2. Once the olive oil is warm, add the chopped garlic and onion stirring to coat.
  3. Combine the carrots, potatoes and cabbage, and seasoning, along with the sea salt and pepper, and stir into the garlic and onion from step 2.
  4. Next, add your tomatoes, balsamic vinegar, seasonings, and the hot red pepper flakes to taste.
  5. Use enough of the broth to cover the veggies in the slow cooker.
  6. Cover. Cook on High for 4 – 5 hours, or until the potatoes and carrots are tender and the cabbage is soft.
  7. Now it is time to add the sliced sausage, just to warm through unless your sausage is not pre-cooked, in this case you would add it at the beginning, but most of the buffalo sausage I have found is already cooked.
  8. If you feel you need more broth, also add it at this time.
  9. To warm this through, it will only take about 20 – 30 minutes.
  10. If you need to adjust the seasoning before serving, add a pinch of brown sugar for balance.

NOTE: I also serve with sea salt and pepper for those who like more sea salt and pepper, but I myself don’t use a lot of salt and pepper.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Gluten-Free Sausage Stew - Nutrition

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