2 cups coarsely chopped (1 inch pieces) cabbage
1 cup fresh baby carrots, quartered lengthwise
1 cup uncooked wild rice, rinsed
1/2 cup chopped onion
2 garlic cloves, minced
1 (8oz) pkg (3 cups) sliced fresh mushrooms
1# boneless skinless chicken thighs, cut into 1 1/2 inch pieces
1/2 # mild Italian Sausage links, cut into 1 inch pieces
2 (14 1/2 oz) cans ready-to-serve chicken broth (get the natural without glutamate’s)
1 (10 3/4 oz) can condensed cream of mushroom soup (need to watch salt and fat content along with artificial ingredients!)
in 3 1/2 to 4 quart slow cooker, combine all ingredients except broth and soup; mix well.
In medium bowl,Â combine broth and soup; blend well.Â Pour over meat and vegetables in slow cooker; stir gently to combine.
Cover; cook on low setting for 6 to 8 hours.
8 (1 1/3 cup) servings