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)
- In a 6-quart slow cooker, combine sauerkraut, potato soup, water, Worcestershire sauce, thyme, salt, and pepper. Add chicken, stirring to coat.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
- 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.
- Serve chicken and sauce over hot cooked spaetzle. If desired, sprinkle each serving with parsley.
Makes 6 servings.