This is just so simple to make and so delicious! The chicken and sauerkraut melt in your mouth. The sauerkraut becomes sweet from the dressing but still has a nice tanginess. The juices are perfect for dipping with bread. This is a 'must try' recipe!
10 boneless, skinless chicken thighs
12 oz. catalina style salad dressing or any french dressing
1-27 oz. can of sauerkraut-drained, rinsed and squeezed of excess water
4 large cloves of garlic-chopped
Spray the inside of the crockpot with cooking spray or use a liner bag.
Put all the chicken thighs in the bottom of the crockpot.
Put the drained, rinsed, squeezed sauerkraut ontop of the chicken.
Put the chopped garlic in next.
Now add the dressing on top.
Cook on high for 1 hour, then turn down to low and cook another 6 hours.
Serve warm with italian bread.