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:

Quickview
183k Calories
16g Protein
8g Total Fat
9g Carbs
9% Health Score
Limit These
Calories
183k
9%

Fat
8g
14%

  Saturated Fat
1g
12%

Carbohydrates
9g
3%

  Sugar
5g
6%

Cholesterol
49mg
17%

Sodium
991mg
43%

Get Enough Of These
Protein
16g
32%

Vitamin K
52µg
50%

Vitamin B3
5mg
28%

Vitamin A
1288IU
26%

Vitamin B6
0.44mg
22%

Vitamin B2
0.32mg
19%

Potassium
623mg
18%

Phosphorus
170mg
17%

Zinc
2mg
15%

Vitamin B12
0.8µg
13%

Vitamin C
10mg
12%

Copper
0.24mg
12%

Iron
2mg
12%

Manganese
0.23mg
12%

Vitamin E
1mg
11%

Magnesium
38mg
10%

Folate
36µg
9%

Vitamin B5
0.88mg
9%

Vitamin B1
0.12mg
8%

Fiber
1g
6%

Selenium
3µg
4%

Calcium
37mg
4%

covered percent of daily need
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