1 27- to 28-oz. can sauerkraut, rinsed and drained
2 10.75-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. ground black pepper 12
1 package of bone-in chicken thighs, skinned (3-1/2 to 4 pounds) Hot cooked spaetzle or wide noodles Snipped fresh parsley (optional) Directions
1In a 6-quart slow cooker, combine sauerkraut, potato soup, water, Worcestershire sauce, thyme, salt, and pepper. Add chicken, stirring to coat.2Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.3Using a slotted spoon, remove chicken from slow cooker. Remove meat from bones; discard bones. Using two forks, shred chicken; return shredded chicken to cooker.4Serve chicken and sauce over hot cooked spaetzle. If desired, sprinkle each serving with parsley. Makes 6 servings.
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