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German Style Chicken Thighs

  • Cook Time: 7 - 8 hours (Low) or 3 1/2 - 4 hours (High)
  • Servings: 6
  • Course: Main Dish

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  • 1 27- to 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 to 4 pounds)
  • Hot cooked spaetzle or wide noodles
  • Snipped fresh parsley (optional)


Step 1

In a 6-quart slow cooker lined with a Reynolds® Slow Cooker Liner, combine sauerkraut, potato soup, water, Worcestershire sauce, thyme, salt, and pepper. Add chicken, stirring to coat.

Step 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.

Step 3

Using a slotted spoon, remove chicken from slow cooker. Remove meat from bones; discard bones.

Step 4

Using two forks, shred chicken; return shredded chicken to cooker. Serve chicken and sauce over hot cooked spaetzle. If desired, sprinkle each serving with parsley.

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