|canned sauerkraut: 28 oz|
|soup - cream of potato: 10 oz|
|water: 1 cup|
|worcestershire sauce: 2 tsp|
|fresh thyme: 1 tsp|
|salt: 1/4 tsp|
|chicken thighs: 12 thighs|
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.
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