Ingredients:
- 32 ounces sauerkraut (jar or bag), rinsed and drained
- 1 cup Russian dressing
- 4 to 6 boneless chicken breast halves, skin removed
- 1 tablespoon prepared mustard
- 1 cup shredded Swiss cheese or Monterey Jack
Preparation:
Layer half of the sauerkraut in the bottom of the pot. Pour 1/3 cup dressing over it; place 2 to 3 chicken breasts on top and spread the mustard on chicken. Top with the remaining sauerkraut and chicken breasts; pour another 1/3 cup of dressing over all and reserve the remaining 1/3 cup of dressing for serving.
Cover and cook on low for about 4 hours, or until chicken is cooked through and tender. Sprinkle Swiss cheese and cook until cheese is melted. Serve with reserved dressing.
Serves 4 to 6.
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