Crockpot Chicken and Kraut
Featured Pinch Tips Video
- boneless, skinless chicken thighs
- 12 oz
- catalina salad dressing or any french dressing
- 1-27 oz
- can of sauerkraut-drained and rinsed and squeezed of excess water
- 4 large
- cloves of garlic-chopped
1Spray the crockpot with Pam or use a liner bag.
2Put all the chicken thighs in the bottom of the crockpot.
3Put the drained, rinsed, squeezed sauerkraut ontop of the chicken.
4Put the chopped garlic in next.
5Now add the dressing on top.
6Crock on high for 1 hour, then turn down to low and crock another 6 hours.
7Serve warm with italian bread.