German Chicken Thighs

Tired of Pork and Sauerkraut?  Try chicken and sauerkraut.

  27 Oz Sauerkraut, rinsed and drained                                      1 1/2 Tsp Thyme, crushed

  2 10.75 Oz Condensed Cream Of Potato Soup                        1/4 Tsp salt

  1/2 Cup water                                                                          1/4 Tsp ground black pepper

  2.5 Tbl Worcestershire sauce                                                   2 Lb bone-in chicken thighs, skinned

                                                                                                 

In a large bowl, stir together Sauerkraut, Soup, Water, Worcestershire, Thyme, Salt and Pepper.   Place 1/2 in the bottom of a 6 quart slow cooker.  Layer chicken on top and cover with reaming Sauerkraut mixture.  Cover and cook on low-heat setting for 7 to 8 hours.  Remove chicken from slow cooker. Remove meat from bones and shred. Return shredded chicken to cooker and stir to combine.  Serve chicken and sauce over hot spaetzle, noodles or mashed  potatoes.