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Ingredients
1 (32 oz) Can sauerkraut, rinsed & drained
1 Cup Russian salad dressing
6 Chicken thighs, boneless, skinless
1 Tablespoon prepared mustard
1 Cup Swiss cheese, shredded
Fresh parsley
Instructions
Place half the sauerkraut in a 3 1/2 quart crockpot. 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 LOW for 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.