 |
Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 6 |
|
I found this online when I was looking for some kind of different recipe using sauerkraut. Since it is a slow cooker recipe, I can put it on in the morning and it will be ready in the early afternoon. I can leave it and not fuss over cooking when I would rather be out shopping...lol. Hope you like it as much as we do. Ingredients:
1 (32 ounce) jar sauerkraut, drained well |
1 cup russian salad dressing |
6 boneless skinless chicken breast halves |
1 tablespoon prepared mustard (i sometimes use horseradish mustard) |
1 cup shredded swiss cheese |
1/4 cup grated sweet onion |
1/4 cup diced celery |
8 white button mushrooms, sliced |
fresh parsley (to garnish) |
sour cream (to garnish) |
Directions:
1. Place half the sauerkraut in a 3 1/2 qr. slow cooker.
2. Drizzle on about 1/3 c of the dressing.
3. Top with 3 chicken breast halves and spread the mustard over the chicken.
4. Sprinkle the onion, celery and mushrooms over the mustard.
5. Top with remaining sauerkraut and chicken breasts.
6. Top with 1/2 c of the cheese.
7. Drizzle another 1/3 c dressing over the chicken.
8. Refrigerate the remaining dressing until serving time.
9. Put the lid on the slow cooker and cook on low setting about 3 1/2 - 4 hours or until chicken is cooked and tender.
10. To serve, spoon the casserole onto 5 or 6 plates.
11. Sprinkle 3 - 4 tbsp of the russian dressing on top.
12. Sprinkle on the remaining 1/2 c cheese divided between the plates.
13. Serve immediately garnished with parsley and dollop of sour cream (the parsley on top of the sour cream).
|
|