Every time I try a new recipe I end up saying it is our new favorite...let's just say we have a lot of favorites!
I know some people shy away from the strong flavor of sauerkraut, but rinsing thoroughly is the key...you don't even realize it is sauerkraut in this recipe!
1 27 to 28 oz can sauerkraut, rinsed and drained
2 10.75 oz cans condensed cream of potato soup (I found a gluten free potato leek soup that works great!)
1/2 cup water
2 Tablespoons Worcestershire sauce
1 1/2 teaspoons dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
12 bone-in chicken thighs, skinned
Hot cooked spaetzle or wide noodles
Snipped fresh parsley (optional)
In a 6 quart slow cooker, combine sauerkraut, soup, the 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 chicken from bones; discard bones. Using two forks, shred chicken; return shredded chicken to cooker.
Serve chicken and sauce over hot cooked spaetzle or noodles. If desired, sprinkle each serving with parsley.
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