TOTAL TIME: Prep: 20 min. Cook: 5 hours
YIELD: 12 servings (about 3 quarts).
We reside in Lancaster County, which boasts a strong German cultural influence. Our meals frequently feature sauerkraut, potatoes, and sausage. This recipe is a favorite during chilly winter nights, accompanied by muffins and fruit. —Linda Lohr, Lititz, Pennsylvania
Ingredients
- 1 medium potato, cut into 1/4-inch cubes
- 1 pound smoked kielbasa, cut into 1/2-inch cubes
- 1 can (32 ounces) sauerkraut, rinsed and well drained
- 4 cups chicken broth
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 pound sliced fresh mushrooms
- 1 cup cubed cooked chicken
- 2 medium carrots, sliced
- 2 celery ribs, sliced
- 2 tablespoons white vinegar
- 2 teaspoons dill weed
- 1/2 teaspoon pepper
- 3 to 4 bacon strips, cooked and crumbled
Directions
1. In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 5-6 hours or until the vegetables are tender. Skim fat. Garnish with bacon.
