German Style Chicken Thighs

The sauerkraut and spaetzle pasta in this slow cooker recipe are regarded as traditional German fare.



by 6  people


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Ingredients
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    1  27 - 28  ounce can 
    sauerkraut, rinsed and drained
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    2  10 3/4 ounce cans 
    condensed cream of potato soup
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    1/2  cup 
    water
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    2   tablespoons 
    Worcestershire sauce
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    1 1/2  teaspoons 
    dried thyme, crushed
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    ground black pepper
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    12   
    bone-in chicken thighs, skinned (3-1/2 to 4 pounds)
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    Hot cooked spaetzle or wide noodles
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    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-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.
Nutrition information
Per Serving: cal. (kcal) 399, Fat, total (g) 10, chol. (mg) 156, sat. fat (g) 3, carb. (g) 39, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, fiber (g) 6, sugar (g) 5, pro. (g) 36, vit. A (IU) 97, vit. C (mg) 18, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 9, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 109, Cobalamin (Vit. B12) (g) 0, sodium (mg) 1834, Potassium (mg) 555, calcium (mg) 81, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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