1/2
lb. (about 2) mild Italian pork sausage links, cut into 1-inch pieces
2
(14-oz.) cans chicken broth
1
(10 3/4-oz.) can condensed cream of mushroom soup
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Steps
1
In 3 1/2- to 4-quart slow cooker, combine all ingredients except broth and soup; mix well.
2
In medium bowl, combine broth and soup; blend well. Pour over meat and vegetables in slow cooker; stir gently to combine.
3
Cover; cook on low setting for 6 to 8 hours.
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Serve Cheddar Cheese Pull-Apart with this hearty stew. Heat oven to 400ºF. Line an 8-inch round cake pan with foil; spray generously with nonstick cooking spray. Mix 1 cup shredded Cheddar cheese and 1/2 teaspoon garlic powder. Separate 12-oz. can refrigerated buttermilk flaky biscuits into 10 biscuits; cut each into quarters. Layer half in the pan and sprinkle with half the cheese; repeat. Bake 20 to 26 minutes or until golden brown. Lift biscuits from pan using foil. Cool 5 minutes; remove foil.
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