4 c. chicken broth
1 can cream of mushroom soup
1 (16 oz.) can sauerkraut, rinsed & drained
1 med. potato, cut into sm. cubes
2 med. carrots, chopped
1 med. onion, chopped
2 stalks celery, chopped
3/4 lb. smoked Polish sausage, cubed
1/2 c. chopped cooked chicken
2 tbsp. vinegar
2 tsp. dried dill weed
1/2 tsp. pepper

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