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© Meredith Corporation. All rights reserved. Used with permission.
(about 7 cups)
In a large nonstick skillet cook sausage over medium heat about 5 minutes or just until browned. Remove from skillet. In the same skillet heat oil over medium-low heat. Add onion; cook about 5 minutes or until tender and just starting to brown, stirring occasionally.
Coat the bottom of a 3 1/2- or 4-quart slow cooker with cooking spray. Combine sausage, onion, potatoes, thyme and black pepper in the prepared slow cooker. Pour broth over the mixture. Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours. Stir in bell peppers. If desired, sprinkle with cheese.
If using Low, turn to High setting. Cover and cook for 15 minutes more. Before serving, sprinkle with tarragon (or parsley). Use a slotted spoon for serving.