| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Polish | Crockpot, Soups | 8 | Servings |
INGREDIENTS
| 4 | c | Chicken stock, defatted |
| 10 | oz | Cream of mushroom soup |
| 14 | oz | Sauerkraut |
| 1 | lg | Potato, cubed |
| 1 | md | Onion, chopped |
| 2 | Stalks celery, chopped | |
| 1 | lb | Reduced fat Polish Kielbasa, sliced 1/2" thick |
| 2 | tb | Apple cider vinegar |
| 2 | ts | Dill weed |
| 1/2 | ts | Pepper |
INSTRUCTIONS
In a crock pot or slow cooker, stir together the chicken stock and cream of mushroom soup until smooth. Add remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or until the raw vegetables are tender. Calories 184.1 per serving with 11.2 grams of fat. Recipe by: Ozett Posted to TNT - Prodigy's Recipe Exchange Newsletter, by ozett@juno.com (Krista A Schmidt) on Wed, 15 Jan 1997.
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