Ingredients:
5 small red potatoes, quartered
2 medium carrots, cut into 1/4-inch slices
1/2 medium onion, cut into thin wedges
1/2 can (14 ounces) sauerkraut, rinsed and well drained
1/2 tablespoon brown sugar
1/2 tablespoon spicy brown mustard
1/2 teaspoon caraway seeds
Sauerkraut
1/2 pound smoked kielbasa or Polish sausage, cut into 1-inch slices
1 cans reduced-sodium chicken broth
Method:
In a 3 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.