Ingredients

The following ingredients have 4 Servings
  • 6 medium red skin potatoes (I used yukon jacks)
  • 16 ounces sauerkraut
  • 1 teaspoon caraway seed
  • 1 tablespoon brown sugar, packed
  • 14 ounces turkey kielbasa (cut into 8 equal pieces)

Instruction

  • Ideal slow cooker size: 4-Quart.
  • Coat your slow cooker with nonstick cooking spray.
  • Cut the potatoes in half. Place the potatoes in the bottom and along sides of the slow cooker.
  • Rinse and drain the sauerkraut well. Place the sauerkraut on top of the potatoes.
  • Rinse the sauerkraut bag with a little water (about 1/4 cup) and pour it into the slow cooker.
  • Sprinkle the caraway seeds and brown sugar over the sauerkraut.
  • Arrange the kielbasa pieces on top.
  • Cover and cook on LOW for 6 to 8 hours, or until the potatoes are tender when pierced with a fork.