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German Style Chicken Thighs
Ingredients
- 1 27 - 28 ounce can sauerkraut, rinsed and drained
- 2 10 3/4ounce 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)
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 Facts
(German Style Chicken Thighs)
- Servings Per Recipe 6,
- 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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