German-Style Chicken Thighs


Chicken thighs mingle with sauerkraut and spaetzle, creating a zesty, hearty dish with German flair.

  • 1 27 – 28 ounce can sauerkraut, rinsed and drained
  • 2 10¾ ounce cans condensed cream of potato soup
  • ½ cup water
  • 2 tablespoons Worcestershire sauce
  • 1½ teaspoons dried thyme, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 12 bone-in chicken thighs, skinned (3½ to 4 pounds)
  • Hot cooked spaetzle or wide noodles
  • Snipped fresh parsley (optional)
  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-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
  3. Using a slotted spoon, remove chicken from slow cooker. Remove meat from bones; discard bones. Using two forks, shred chicken; return shredded chicken to cooker.
  4. Serve chicken and sauce over hot cooked spaetzle. If desired, sprinkle each serving with parsley.

Makes 6 servings.

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2 thoughts on “German-Style Chicken Thighs

  1. We didn’t have any potato soup in the pantry today so we tried a substitute. We used one package Bear Creek Creamy Potato Soup Mix and 5 cups or water. We also added an extra can of sauerkraut.

    It was better than it was the first time we cooked it!

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