Chicken, Sausage and Cabbage Stew with Wild Rice

1 cup fresh baby carrots, quartered lengthwise

1 cup uncooked wild rice, rinsed

1/2 cup chopped onion

2 garlic cloves, minced

1 (8oz) pkg (3 cups) sliced fresh mushrooms

1# boneless skinless chicken thighs, cut into 1 1/2 inch pieces

1/2 # mild Italian Sausage links, cut into 1 inch pieces

2 (14 1/2 oz) cans ready-to-serve chicken broth (get the natural without glutamate’s)

1 (10 3/4 oz) can condensed cream of mushroom soup (need to watch salt and fat content along with artificial ingredients!)

in 3 1/2 to 4 quart slow cooker, combine all ingredients except broth and soup; mix well.

In medium bowl, combine broth and soup; blend well. Pour over meat and vegetables in slow cooker; stir gently to combine.

Cover; cook on low setting for 6 to 8 hours.

8 (1 1/3 cup) servings