Ingredients

3 large carrots peeled and cut into bite size chunks
1 large onion cut in half and thinly sliced
4–6 small red potatoes cut in eights
1 (14 ounce) can sauerkraut
1/2 cup low sodium chicken broth
1/4 teaspoon fresh cracked pepper
3 tablespoons honey
3 tablespoons Dijon mustard
12 ounces smoked chicken sausage chunked in large bite size pieces

Instructions

Place carrots, onions, potatoes and sauerkraut in crock pot.
In small bowl whisk together chicken broth, cracked pepper, honey and Dijon mustard. Pour over vegetables in crock pot. Cover and cook on high for 2-3 hours or until vegetables have started to soften.
Add sausage and stir gently to combine. Cook on high for additional 1 1/2-2 hours or until vegetables are fork tender and the sausage is warm. Serve promptly or reduce heat to warm and hold dinner for 30 minutes.

For a more aesthetically appealing dish peel the carrots so the orange color is cleaner and more vibrant.
There are so many great smoked sausage options these days. I personally like the smoked chicken sausages however Polish sausage is also a delicious option. Try to pick a more natural sausage that is free of nitrates/nitrites.
Slow cookers vary in cooking time. Keep an eye on the pot and plan ahead with some leeway. You can always turn the crock pot to warm and hold dinner for a few minutes.
Sauerkraut and sausage are very salty so do not add any salt to the slow cooker.

VEGETABLES