Slow Cooker Italian Barley & Sausage
Slow Cooker Italian Barley & Sausage is a gluten free, dairy free, paleolithic, and primal recipe with 6 servings. One serving contains 189 calories, 16g of protein, and 9g of fat. For $1.46 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is brought to you by Foxes Love Lemons. 99 people have made this recipe and would make it again. A few people really liked this main course. A mixture of baby spinach, olive oil, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes. It is a rather cheap recipe for fans of Mediterranean food. Overall, this recipe earns a solid spoonacular score of 60%. Slow Cooker Italian Sausage Filling, Slow Cooker Italian Sausage and Pasta, and Slow-Cooker Italian Sausage Lasagna are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 120 minutes
Ingredients:
2 cups packed baby spinach
3 cups chicken stock, divided
2 garlic cloves, minced
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt
1 jar (14 ounces) marinara sauce
1 tablespoon olive oil
1/2 small onion, finely chopped (about 1/2 cup)
2 tablespoons thinly sliced sundried tomatoes
1 package (13 ounces) fully cooked smoked turkey sausage, thinly sliced
Equipment:
slow cooker
bowl
Cooking instruction summary:
In bowl of slow cooker, stir together garlic, marinara sauce, onion, 2 cups chicken stock, barley, sundried tomatoes, oil, salt and pepper. Cover and cook on low 2 to 2-1/2 hours or until barley is tender and most liquid is absorbed.Stir in sausage, spinach and remaining 1 cup stock; cover and cook on low 10 minutes longer or until sausage is warmed through and spinach is wilted.Serve barley and sausage mixture garnished with basil and cheese, if desired.
Step by step:
1. In bowl of slow cooker, stir together garlic, marinara sauce, onion, 2 cups chicken stock, barley, sundried tomatoes, oil, salt and pepper. Cover and cook on low 2 to 2-1/2 hours or until barley is tender and most liquid is absorbed.Stir in sausage, spinach and remaining 1 cup stock; cover and cook on low 10 minutes longer or until sausage is warmed through and spinach is wilted.
2. Serve barley and sausage mixture garnished with basil and cheese, if desired.
Nutrition Information:
covered percent of daily need
