4 c. chicken broth
1 (10 3/4 oz.) can cream of mushroom soup
1 (16 oz.) can sauerkraut, rinsed and drained
8 oz. fresh mushrooms, sliced
1 med. potato, cut into small cubes
2 med. carrots, chopped
1 med. onion, chopped
2 stalks celery, chopped
3/4 lb. Polish sausage, cubed
1/2 c. chopped cooked chicken
2 tbsp. vinegar
2 tsp. dried dillweed
1/2 tsp. pepper

In 3 1/2 to 4-quart electric slow cooker stir together all ingredients. Cover and cook on low heat setting for 10-12 hours or until vegetables are tender. If necessary, skim off fat before serving. Serves 6-8.