Featured Pinch Tips Video
sauerkraut, rinsed, drained
russian salad dressing, low calorie
chicken breast halves, skinless and boneless
swiss cheese, shredded
Place half the sauerkraut in a 3 1/2 quart electric slow cooker.
Drizzle on about 1/3 cup of the dressing.
Top with 3 chicken breast halves and spread the mustard over the chicken.
Top with the remaining sauerkraut and chicken breasts.
Drizzle another 1/3 cup dressing over the casserole.
Refrigerate the remaining dressing until serving them.
Cover and cook on the low heat setting about 3 1/2 to 4 hours, or until the chicken is white throughout and tender.
To serve, spoon the casserole onto 4 or 5 plates.
Sprinkle 3 to 4 tablespoons of cheese over and drizzle about 1 tablespoon of the Russian dressing on top.
Serve immediately, garnished with parsley.