MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: German Style Chicken Thighs
Categories: Poultry, Pasta, Herbs, Vegetables, Potatoes
Yield: 6 Servings

27 oz Can sauerkraut; rinsed,
- drained
21 1/2 oz (2 cans) cream of potato
- soup
1/2 c Water
2 tb Worcestershire sauce
1 1/2 ts Dried thyme, crushed
1/4 ts (ea) salt & black pepper
12 Bone-in chicken thighs;
- skinned
Hot cooked spaetzle or wide
- noodles
Snipped fresh parsley (opt)

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

Better Homes & Gardens | May 2015

MM Format by Dave Drum - 25 May 2015

Uncle Dirty Dave's Kitchen

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... I can't walk on water. But I can stagger on alcohol.
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