German-Style Chicken Thighs


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

German Style Chicken Thighs
Prep Time:
20 mins
Cook Time:
7 hrs
Total Time:
7 hrs 20 mins


  • 1 27-28 ounce can sauerkraut, rinsed and drained

  • 2 10.75 ounce cans condensed cream of potato soup

  • ½ cup water

  • 2 tablespoon Worcestershire sauce

  • 1 ½ teaspoon dried thyme, crushed

  • ¼ teaspoon salt

  • ¼ 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)


  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 (per serving)

399 Calories
10g Fat
39g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 399
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 156mg 52%
Sodium 1834mg 80%
Total Carbohydrate 39g 14%
Total Sugars 5g
Protein 36g
Vitamin C 18.3mg 92%
Calcium 80.8mg 6%
Iron 5mg 28%
Potassium 555mg 12%
Folate, total 108.9mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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