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from Weight Watcher's Six O'clock Solutions. Make ahead tip: Place ingredients in the slow-cooker after lunch, and then dinner will be ready to eat about 4 hours later. If I'm going to be gone all day, I will add the potatoes at the same time as everything else in the morning and cook on low while I am at work all day. Also, I will usually only add a single can of sauerkraut.
- 1 1⁄2 lbs turkey kielbasa, cut into 3 inch pieces and divided
- 3 (10 ounce) cans Bavarian-style sweet sauerkraut, rinsed and drained
- 3 large granny smith apples, peeled, cored, and cut crosswise into rings
- 1 medium onion, thinly sliced and separated into rings
- 1 (14 1/4 ounce) can fat-free chicken broth
- 1⁄2 teaspoon caraway seed
- 8 medium red potatoes, peeled and quartered (about 3 1/2 lbs)
- 1⁄4 cup swiss cheese, shredded (1 oz)
- Place half of sausage in electric slow-cooker, and top with sauerkraut, remaining sausage, apple rings, and onion rings. Pour chicken broth over mixture, and sprinkle with caraway seeds. Cover with lid and cook on high-heat setting for 4 hours or until apples and onion are tender.
- Place potatoes into a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 20 minutes or until tender;drain.
- Arrange sausage mixture and potatoes on individual plates, and sprinkle cheese over sausage mixture.