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German Chicken Thighs Recipe

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This recipe for German Chicken Thighs is from The Schulte/Stovie Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 27-28 oz. can sauerkraut, rinsed and drained
2 10.75 oz. cans condensed cream of potato soup
1/2 cup water
2 Tbsp. Worcestershire sauce
1 1/2 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. ground black pepper
12 bone-in chicken thighs, skinned (3 1/2-4 pounds)
Hot cooked spaetzle or wide noodles
snipped fresh parsley (optional)
Directions:
Directions:
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 for 7-8 hours or on high for 3 1/2-4 hours.
Using a slotted spoon, remove chicken from slow cooker. Remove meat from bones. Discard bones. Using two forks, shred chicken. Return chicken to slow cooker.
Serve chicken and sauce over hot cooked spaetzle or noodes. If desired, sprinkle with parsley.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Delicious hot dinner that can cook all day, make your house smell delicious, and it tastes great!

 

 

 

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