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We enjoyed this slow cooker root vegetables sausage stew for dinner Friday night, with Mac and my brother, Peter. Served with crusty French bread, it makes a hearty, satisfying meal, perfect for this time of year.
All four of us agreed that it was tasty and worthy of making again, especially during the fall and winter, when we crave chill-chasing comfort food.
Be sure to include the parsnip when you make this root vegetables sausage stew. It has a mellow sweet flavor that works well with the potato, sweet potato, carrots and sausage.
You can make this ahead too. Just put everything except the parsley in the ceramic crock of your slow cooker, cover and refrigerate for up to 12 hours.
Then, when you are ready, pop the insert into your slow cooker, turn it on and continue cooking as directed.
I definitely plan on making this again.
How Many Calories and WW Points in this Slow Cooker Root Vegetables Sausage Stew?
According to my calculations, each 1-1/3 cups serving has 259 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
If you’ve made this Crock Pot Vegetable Stew with Sausage, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Root Vegetables Sausage Stew
Ingredients
- 1 large potato, peeled and cut into 1/2-inch cubes
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 2 carrots, peeled and coarsely chopped
- 1 parsnip, peeled and coarsely chopped
- 1 onion, finely chopped
- 1 pound smoked sausage, sliced (I used Aidell's Chicken & Turkey)
- 1 can (14 to 15 ounces) Italian style stewed tomatoes, with juices
- 1-1/2 cups chicken broth
- 2 teaspoons sugar
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
Instructions
- I used my 4-Quart slow cooker (affiliate link).
- In your slow cooker, combine the potato, sweet potato, carrots, parsnip, onion, sausages, tomatoes (with their juices), broth, sugar, thyme and pepper.
- Stir well to mix.
- Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 to 4 hours, or until the vegetables are tender and can easily be pierced with a fork.
- Stir in the parsley during the last 5 to 10 minutes of cooking.
- Season to taste with salt and pepper.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 6 PointsPlus (Old plan) This slow cooker root vegetables sausage stew can be assembled up to 12 hours ahead. Just put everything except parsley in the crock and refrigerate. Then just pop the insert into your slow cooker, turn it on and continue cooking as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: 300 Slow Cooker Favorites (affiliate link) by Donna-Marie Pie
So good!!! Used a Trader Joe’s Spicy Chicken Sausage and WW points = 5
INSANELY delicious! My husband said it was the best soup/stew I’d ever made and one of the best he has ever had. I have to agree. So yummy – thanks for posting it!
Glad you liked it Sherri!!