German Style Chicken Thighs

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

German Style Chicken Thighs + enlarge image
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18 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
20 mins
Cook:
7 hrs to 8 hrs (low) or 3-3.5 hours (high)
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German Style Chicken Thighs

Ingredients
1
27 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)

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)
    Per serving:
  • 399 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 156 mg chol.,
  • 1834 mg sodium,
  • 39 g carb.,
  • 6 g fiber,
  • 5 g sugar,
  • 36 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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