Labadie Recipe Database

Name German Style Chicken Thighs Number of People 6 List of Ingredients 28 oz. can sauerkraut, rinsed and drained 10.75 oz. can condensed cream of potato soup 1/2 cup water 3 T Worcestershire 1  tsp. dried thyme, crushed 1/4 tsp. salt 1/4 tsp. black pepper 12 bone-in chicken thighs, skinned (3 to 4 lbs.) hot cooked spaetzle or wide noodles parsley, optional Description 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 or noodles.  If desired, sprinkle each serving with parsley. Time 20 minutes prep + cooking Difficulty (1-5) 1 Notes Per serving:  399 calories, 10 g total fat, 8 g saturated fat, 156 mg cholesterol, 1834 mg sodium, 39 g carbohydrates, 5 g sugar, 6 g fiber, 36 g protein,  I used boneless, skinless chicken thighs and it turned out very good. Image