Place half the sauerkraut in a 3 1/2 quart electric slow cooker. Drizzle on about 1/3 cup of the dressing. Top with 3 chicken breast halves and spread the mustard over the chicken. Top with the remaining sauerkraut and chicken breasts. Drizzle another 1/3 cup dressing over the casserole. Refrigerate the remaining dressing until serving them.
Cover and cook on the low heat setting about 3 1/2 to 4 hours, or until the chicken is white throughout and tender.
To serve, spoon the casserole onto 4 or 5 plates. Sprinkle 3 to 4 tablespoons of cheese over and drizzle about 1 tablespoon of the Russian dressing on top. Serve immediately, garnished with parsley. Recipe By : The Best Slow Cooker Cookbook Ever
Posted to MC-Recipe Digest V1 #266
Date: Mon, 28 Oct 1996 21:31:57 -0500
From: Kay Talbott <talbott@mail2.wilmington.net>
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