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Ingredients
- 2 bags sauerkraut (16 oz) rinsed and drained
- 1 cup thousand island salad dressing, low-cal
- 6 boneless skinless chicken breast halves, skinned
- 1 tbsp mustard
- 4 slices Swiss cheese (4 to 6)
- parsley
Details
Servings 6
Preparation
Step 1
1. Place half the sauerkraut in a 3 1/2 quart electric slow cooker. 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.
2. Drizzle another 1/3 cup dressing over the casserole. Refrigerate the remaining dressing until serving them. Cover and cook on the low heat setting about 3 1/2 to 4 hours, or until the chicken is white throughout and tender.
3. To serve, spoon the casserole onto 6 plates. Top each with a slice of cheese and drizzle with a few teaspoons of the Russian dressing. Serve immediately, garnished with fresh parsley, if desired.
Notes: I loved this, but David didn't. Would definitely repeat it just for me. Probably no different just to bake it rather than crockpotting it.
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