Slow Cooker Cranberry Pecan

Slow Cooker Cranberry Pecan

Prep: 15 Minutes Cook: over Minutes Serves: 8 Submitted by: Chung-Ah Rhee


1 KING'S HAWAIIAN Original Hawaiian Sweet Round Bread
1 Tablespoon olive oil
1 Leek, thinly sliced
2 Stalks Celery, diced
2 Carrots
1/2 Teaspoon Dried sage
1/2 Teaspoon Dried Thyme
1 Pound Italian Sausage, casing removed
1/2 Cup Cup Dried Cranberries
1/2 Cup Raw Pecan Halves
2 Cups Chicken Stock, or more as needed
1/4 Cup unsalted butter melted
2 Tablespoons Chopped Fresh Parsley Leaves


Step 1
Preheat oven to 400 degrees F.

Step 2
Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside and let cool.

Step 3
Heat olive oil in a large skillet over medium high heat. Add leek, celery, carrots, sage and thyme. Cook, stirring frequently, until tender, about 3-4 minutes; season with salt and pepper, to taste.

Step 4
Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.

Step 5
Remove from heat. Stir in cranberries, pecan halves, chicken stock, butter and bread cubes until well combined.

Step 6
Place bread mixture into a slow cooker. Cover and cook on low heat for 3-4 hours.

Step 7
Serve immediately, garnished with parsley, if desired.