Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1½ pounds red or yellow potatoes, cut into 1½-inch pieces
12 ounces uncooked chicken sausage links, cut into 1-inch slices
1 large onion, cut into wedges
1 small red sweet pepper, cut into 1-inch strips
1 small green sweet pepper, cut into 1-inch strips
¼ cup reduced-sodium chicken broth
½ teaspoon dried thyme, crushed
¼ teaspoon black pepper
½ cup shredded reduced-fat cheddar cheese (2 ounces)
Coat a 20x18-inch sheet of heavy foil with cooking spray. Place potatoes, sausage, onion and sweet peppers on foil. Drizzle with broth. Sprinkle with thyme and the ¼ teaspoon black pepper. Bring up long sides of foil and fold to seal. Roll up short sides of foil to enclose. If necessary, manipulate foil packet to fit in an oval 3½- or 4-quart slow cooker. Place packet in cooker.
Cover and cook on low-heat setting for 10 hours.
To poach eggs, half-fill a 12-inch skillet with water and bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water.) Break an egg into a cup and slip egg into the simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space in the water. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon.
Carefully open the foil packet to avoid getting burned by escaping steam. To serve, spoon sausage and vegetables onto serving plates. Serve a poached egg on top of each serving and sprinkle egg with black pepper. Sprinkle cheese on individual servings.