Ingredients
6 small red potatoes, quartered3 medium carrots, cut into 1/4-inch slices1 medium onion, cut into thin wedges1 can (14 ounces) sauerkraut, rinsed and well drained1 tablespoon brown sugar1 tablespoon spicy brown mustard1 teaspoon caraway seeds1 pound smoked kielbasa or Polish sausage, cut into 1-inch slices2 cans (14-1/2 ounces each) reduced-sodium chicken broth
Preparation
In a 3- or 4-qt. slow cooker, combine the potatoes, carrots and onion. Combine the sauerkraut, brown sugar, mustard and caraway seeds; spoon over vegetables. Top with sausage and broth. Cover and cook on low for 8-9 hours or until vegetables are tender.
