Ingredients

The following ingredients have 4 Servings
  • 1 lb Yukon Gold potatoes, cut into 1 1/2-inch pieces
  • 1 1/2 teaspoons dried thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 3/4 lb boneless country-style pork ribs
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 3/4 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 package (14 oz) kielbasa sausage, cut into 2-inch slices
  • 2 tablespoons Dijon mustard
  • 1 jar (16 oz) sauerkraut, drained

Instruction

  • Spray 5-quart slow cooker with cooking spray.
  • In slow cooker, place potatoes, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
  • Season ribs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat; cook ribs in oil, turning occasionally, until browned. Transfer to large bowl.
  • Add onion to skillet with drippings, stirring 5 to 6 minutes, until lightly browned. Transfer to slow cooker. Add broth to skillet; heat to boiling, scraping up any brown bits on bottom of skillet. Add to slow cooker.
  • Add kielbasa and mustard to pork in bowl. Toss to coat.
  • Arrange pork and kielbasa on top of onions in slow cooker.
  • Spread sauerkraut over meat. Sprinkle remaining 1 teaspoon thyme over sauerkraut.
  • Cover; cook on Low heat setting 6 to 8 hours or until ribs and potatoes are tender.