INGREDIENTS:
- 2 to 3 medium potatoes, peeled, cubed
- 1 tablespoon cooking oil
- 1 to 1 1/2 pounds Italian sausages
- 1 large clove garlic, minced
- 1/2 cup chopped onion
- 1 can (15 ounces) stewed tomatoes
- 2 cups chicken broth
- 1 can (6 ounces) tomato paste
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper
- 2 medium green bell peppers, seeded, chopped
PREPARATION:
In a large skillet, heat oil over medium heat. Add sausage links and brown. Slice links into 1-inch pieces and transfer to slow cooker. Add garlic and onion. In a separate bowl, combine tomatoes, chicken broth, tomato paste, oregano, salt, and pepper; stir to blend. Pour mixture over the sausages in crockpot. Cover and cook on LOW setting 8 to 10 hours, until potatoes are tender. Add bell pepper about 1 hour before serving.
Serve as is, with crusty bread, or with rice.
Serves 6.
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