Chicken thighs mingle with sauerkraut and spaetzle, creating a zesty, hearty dish with German flair.

• 1 27 – 28 ounce can sauerkraut, rinsed and drained
• 2 10 3/4 ounce cans condensed cream of potato soup
• 1/2 cup water
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons dried thyme, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 12 bone-in chicken thighs, skinned (3 1/2 to 4 pounds)
• Hot cooked spaetzle or wide noodles
• Snipped fresh parsley (optional)

1. In a 6-quart slow cooker, combine sauerkraut, potato soup, water, Worcestershire sauce, thyme, salt, and pepper. Add chicken, stirring to coat.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. Using a slotted spoon, remove chicken from slow cooker. Remove meat from bones; discard bones. Using two forks, shred chicken; return shredded chicken to cooker.
4. Serve chicken and sauce over hot cooked spaetzle. If desired, sprinkle each serving with parsley.

Makes 6 servings.