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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 8 |
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Very hearty winter fare for the crock-pot Ingredients:
4 cups chicken broth |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 (16 ounce) can sauerkraut, rinsed and drained |
8 ounces fresh mushrooms, sliced |
1 medium potato, cut into small cubes |
2 medium carrots, chopped |
1 medium onion, chopped |
2 stalks celery, chopped |
3/4 lb smoked polish sausage, cubed |
1/2 cup cooked chicken, cubed |
2 tablespoons vinegar |
2 teaspoons dill weed, dried |
1/2 teaspoon pepper |
2 slices bacon, crisp cooked and crumbled |
2 eggs, hard cooked and chopped |
Directions:
1. In a 3 1/2 to 4 quart slow cooker, stir all ingredients together except for the bacon and hard-cooked eggs. Cover and cook on low-heat setting for 10 to 12 hours or till the vegtables are tender. If necessary, skim off fat before serving. Sprinkle each serving with bacon and chopped egg.
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