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Slow-Cooker Milk-Can Supper

11 reviews
Total Time
Prep: 20 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Nick Iverson, Denver, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 09, 2023

Here’s a slow-cooked version of a campfire classic. Pioneers and cowboys would cook this meal over a milk can on an open fire, letting the flavors and textures blend together. —Nick Iverson, Denver, Colorado

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Test Kitchen tips
  • Parsnips are a white root vegetable with a creamy texture when cooked. Look for them in the produce section, near the carrots, in your grocery store.
    • Test Kitchen Approved

    Slow-Cooker Milk-Can Supper

    11 reviews
    Prep Time 20 min
    Cook Time 6 hours
    Yield 8 servings

    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
    Text Ingredients

    Directions

    1. Heat oil in a large skillet over medium heat; add sausages and cook until browned, 3-4 minutes. Remove from heat; set aside.
    2. Place potatoes in a 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, 6-8 hours or until vegetables are tender. Remove bay leaves before serving.

    Nutrition Facts

    1 serving: 457 calories, 27g fat (9g saturated fat), 63mg cholesterol, 967mg sodium, 37g carbohydrate (6g sugars, 4g fiber), 15g protein.

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