Slow Cooker Milk Can Supper Recipes

Steps:

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

Steps:

• Cut 2 long strips of aluminum foil, long enough to sit in your slow cooker and hang over the sides to use as handles for removing the cooked meatloaf. Place the strips so they form a cross in the bottom of the slow cooker, making sure the ends are long enough to gather on top of the loaf.
• Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Season with pepper and salt; transfer to a bowl. Add beef, crumbled bread, bread crumbs, egg, yogurt, 1 1/2 tablespoons Worcestershire sauce, and 1/2 the tomato soup. Mix well; if too dry, add milk 1 tablespoon at a time until moist but not soggy.
• Shape mixture into a large, round loaf about 1/2-inch narrower than your slow cooker. Place loaf into the slow cooker on top of the aluminum foil strips.
• Mix the remaining tomato soup and Worcestershire sauce, water, brown sugar, and mustard together in a bowl; pour over meatloaf.
• Cover slow cooker and cook on Low for 8 to 9 hours; internal temperature should reach at least 160 degrees F (71 degrees C).
• Remove meatloaf with the aluminum foil handles. Cut into slices.

Steps:

• Layer potatoes, onions, carrots, cabbage, corn and sausages in the cream can in the order listed.
• Pour in the cans of beer and season with salt and pepper. (Can also add garlic, Montreal Steak seasoning, or whatever other seasonings you prefer.).
• Cover and bring to a boil. Steam on propane burner for about one hour.
• Serve with buns for the sausages and/or plain white bread and butter.