4 c. chicken broth
3/4 lb. Polish sausage, cubed
1 (10 3/4 oz.) can cream of mushroom soup
1 (16 oz.) can sauerkraut, rinsed and drained
8 oz. fresh mushrooms
1 onion, chopped
1 medium potato, cubed
2 carrots, chopped
2 stalks celery, chopped
1/2 c. cubed, cooked chicken
2 Tbsp. vinegar
1/2 tsp. pepper
2 tsp. dill weed
2 slices bacon, cooked crisp and crumbled
2 boiled eggs, cubed


In a 4-quart electric crock-pot, stir together first 13 ingredients. Cover and cook on low heat for 10 to 12 hours. If necessary, skim off fat before serving. Sprinkle each serving with bacon and eggs. Makes 6 to 8 servings.