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.