4 c. chicken broth
1 (10 3/4 oz.) can cream of mushroom soup
1 (16 oz.) can sauerkraut, rinsed & drained
8 oz. fresh mushrooms, sliced
2 to 3 med. potatoes, cubed in sm. cubes
2 med. carrots, chopped
1 med. onion, chopped
2 stalks celery, chopped
3/4 lb. smoked Polish sausage, cubed
1/2 c. chopped, cooked chicken
2 T. vinegar
2 tsp. dried dill weed
1/2 tsp. pepper
In a 3 1/2- to 4-quart electric slow crockery cooker, stir together all ingredients. Cover and cook on low heat setting for 10 to 12 hours, or until vegetables are tender.
Sue Schindler