German Style Chicken Thighs
The sauerkraut and spaetzle pasta in this slow cooker recipe are regarded as traditional German fare.
Recipe from Better Homes and Gardens
1 27 - 28 ounce can sauerkraut, rinsed and drained
2 10 3/4 ounce cans condensed cream of potato soup
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 (3-1/2 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.
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 (µg) 109, Cobalamin (Vit. B12) (µg) 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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