Description
A hearty casserole stew filled with sausage, chicken and sauerkraut.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 (12 oz) package beef smoked sausage, sliced into quarter inch rounds
- 12 oz boneless skinless chicken thighs, cut into cubes
- 1/2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp caraway seed or fennel
- 1/2 cup chicken broth
- 1 cup sauerkraut (drained)
- 1 (14.5 oz) can diced tomatoes
- 2 Tbsp cornstarch
- Shredded cheddar cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the smoked sausage and brown for 3-4 minutes. Stir in the chicken. Turn off the Instant Pot.
- Stir in the paprika, onion powder, garlic powder, caraway seed to coat the chicken.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in the sauerkraut and tomatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Turn your Instant Pot to the saute setting. In a small bowl stir together 2 Tbsp of cornstarch with 2-3 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly.
- Serve over rice, mashed potatoes or egg noodles. Top with cheese, if desired.
Slow Cooker Instructions:
- Add sausage, chicken, paprika, onion powder, garlic powder, caraway seed, broth sauerkraut and tomatoes into slow cooker.
- In a small bowl stir together 2 Tbsp of cornstarch with 2-3 Tbsp of water, until smooth. Then pour the mixture into the slow cooker and stir it in.
- Cover and cook on low for 4 hours.
- Serve over rice, mashed potatoes or egg noodles. Top with cheese, if desired.
- Category: Chicken and Sausage
- Method: Instant Pot or Slow Cooker