German Style Chicken Thighs
The sauerkraut and spaetzle pasta in this slow cooker recipe are regarded as traditional German fare.
Ingredients
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1 27- to 28-oz. can sauerkraut, rinsed and drained
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2 10.75-oz. cans condensed cream of potato soup
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1/2 cup water
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2 Tbsp. Worcestershire sauce
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1-1/2 tsp. dried thyme, crushed
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1/4 tsp. salt
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1/4 tsp. 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
Calories 399, Total Fat 10 g, Saturated Fat 3 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 2 g, Cholesterol 156 mg, Sodium 1834 mg, Carbohydrate 39 g, Total Sugar 5 g, Fiber 6 g, Protein 36 g. Daily Values: Vitamin C 31%, Calcium 8%, Iron 28%.
Percent Daily Values are based on a 2,000 calorie diet
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