Ingredients:
1 (28 oz) can sauerkraut, rinsed and drained
2 (10 3/4 oz) cans condensed cream of potato soup
1/2 cup water
2 tbsp. Worcestershire sauce
1 1/2 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp black pepper
12 bone in chicken thighs, skinned (3 1/2 to 4 lbs)
Hot cooked wide noodles or Spaetzle
snipped fresh parsley (optional)
Directions:
1. In a 6 quart slow cooker, combine sauerkraut, potato soup, water, Worcestershire sauce, thyme, salt and pepper. Add chicken stirring to coat.
2. Cover and cook on LOW 7 to 8 hours or HIGH 3 1/2 to 4 hours.
3. Using a slotted spoon remove chicken from slow cooker. Remove meat from bones and discard bones. Using two forks shred chicken and return shredded chicken to cooker.
4. Serve chicken and sauce over hot cooked spaetzle. If desired, sprinkle each serving with parsley.
Note: (Noodles may be substituted for Spaetzle)
Makes 6 servings.
1 (28 oz) can sauerkraut, rinsed and drained
2 (10 3/4 oz) cans condensed cream of potato soup
1/2 cup water
2 tbsp. Worcestershire sauce
1 1/2 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp black pepper
12 bone in chicken thighs, skinned (3 1/2 to 4 lbs)
Hot cooked wide noodles or Spaetzle
snipped fresh parsley (optional)
Directions:
1. In a 6 quart slow cooker, combine sauerkraut, potato soup, water, Worcestershire sauce, thyme, salt and pepper. Add chicken stirring to coat.
2. Cover and cook on LOW 7 to 8 hours or HIGH 3 1/2 to 4 hours.
3. Using a slotted spoon remove chicken from slow cooker. Remove meat from bones and discard bones. Using two forks shred chicken and return shredded chicken to cooker.
4. Serve chicken and sauce over hot cooked spaetzle. If desired, sprinkle each serving with parsley.
Note: (Noodles may be substituted for Spaetzle)
Makes 6 servings.
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