CROCKPOT LEMON SAUERKRAUT CHICKEN

I'm all about easy and fast recipes.  I'm also all about one step crockpot recipes.  I don't usually have time to brown the meat before it goes in, so this recipe is perfect.  The only extra step would be if you wanted to marinate your chicken for a few hours or overnight, but it doesn't have to be.  This recipe is plenty for our family of 4, with leftovers for lunch the next day.  It's also easy to freeze half, or just cut the recipe in half.

INGREDIENTS:

- 32 oz sauerkraut drained
- 3-4 lbs boneless skinless chicken thighs (you could use breast meat if you don't mind the dryness, but i personally find thighs keep their moisture better, especially in the crockpot)
- 4 tbsp chopped fresh herbs (you could also sub dry herbs, but it's not as flavorful)  I used rosemary and thyme because it's what I had on hand, and they both go great with the lemon flavor
- 3 tbsp olive oil or melted ghee + one tbsp for the sauerkraut
- 3 tbsp fresh lemon juice
salt & pepper to taste

DIRECTIONS

- Drain the sauerkraut. Chop the herbs and toss with the sauerkraut and one tbsp of olive oil or ghee, then place in the bottom of crockpot to make a bed for the chicken.

- Baste the chicken with the remaining olive oil and lemon juice, and top with salt and pepper.  If you have time, I recommend marinated the chicken for a few hours to over night, but it's not necessary.

- Place the chicken on top the sauerkraut, and cook on low for 8 hours.



This recipe was so easy and approved by  my husband and 2 & 4 year olds.