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    Home » Recipes » Easy Meals

    Sauerkraut Casserole with Chicken

    September 21, 2017 By Monika Last Updated July 18, 2024 7 Comments

    Jump to Recipe

    This sauerkraut casserole with chicken and potatoes is a hearty, nourishing dish, packed full of flavour and easy to make. Perfect for sharing and delicious the next day, too!

    See also sauerkraut with mushrooms!

    Sauerkraut, chicken, potato, carrot stew in green bowl with red-and-white checkered cloth to the right.

    This sauerkraut casserole is the perfect Oktoberfest dish, rainy day dish, and a one-pot healthy comfort food dish that's ideal for sharing. It's filling, tastes delicious the next day too and takes minutes to assemble. It requires few ingredients and little effort as most of the cooking takes place in the oven. 

    Once you've prepared all the ingredients putting the casserole together is a quick process (it takes about 10 minutes).

    This Polish-inspired casserole with sauerkraut is loosely based on traditional Polish bigos stew. Both contain similar ingredients, such as meat, mushrooms and prunes, in addition to the sauerkraut. Unlike bigos, however, this sauerkraut casserole also contains potatoes and carrots so you do not need to serve it with any side dishes.

    Is sauerkraut healthy

    Yes, it is! Sauerkraut is not only delicious, but also healthy.

    Sauerkraut contains beneficial probiotics (important for good digestive health), is a source of fibre, vitamins and minerals. It is also naturally low in calories. 

    It contains, however, a lot of salt.  This in itself is not a great thing but you can also use it to your advantage. You simply won't need to add much salt to your chicken sauerkraut casserole! 

    Sauerkraut casserole ingredients and substitutions

    Sauerkraut casserole ingredients in individual dishes.
    Sauerkraut casserole ingredients.
    • Sauerkraut. See below for more details.
    • I used skinless chicken thighs but you can use drumsticks or chicken legs if you prefer.  I do not recommend using chicken breast as it just becomes dry and stringy if cooked for too long. Dark meat is best.
    • I used a handful of simple vegetables including onion, carrot and potatoes to offset the sourness and to add more substance to this dish.  
    • Porcini mushrooms add more depth of flavour.
    • Prunes go extremely well with sauerkraut adding a hint of sweetness.
    • I also used a little white wine, allspice berries, one bay leaf and caraway seeds for more flavour.
    • Water: you can replace the water with chicken or vegetable stock (and omit adding the salt).
    Top down view of sauerkraut in white bowl with spoon and sauerkraut packaging.

    How to prepare sauerkraut for casserole

    All you have to do is remove excess water from the sauerkraut (without making it completely dry) and chop it roughly to get rid of long strands. I do NOT recommend rinsing your sauerkraut as this will rinse away some of the flavour (along with the salt) and the dish may be a little bland.

    Step-by-step recipe instructions

    1.Preheat the oven to 325F/170 C/gas mark 3. Heat the oil, add the onion, garlic, caraway seeds, bay leaf and allspice and cook gently for 3 minutes stirring often.

    Chopped onion and spices in large white pot with wooden spatula.

    2. Move the onion mixture to the sides and add the chicken. Brown it for 2 minutes on each side.

    4 chicken thighs with chopped onions in large white pot with wooden spatula.

    3. Add the sauerkraut, prunes and porcini and stir.

    Sauerkraut, prunes and dried mushrooms in large white pot with wooden spoon.

    4. Add the rest of the ingredients, stir, cover and place on the bottom oven shelf. Bake for 2.5 hours. Stir twice during cooking.

    Cubed potatoes and carrots in large white pot.

    5. Remove the chicken from the pot, put on a plate and separate the meat from the bone. Put the chicken back in the pot, stir and serve!

    Potatoes, carrots, chicken pieces and sauerkraut in large white pot with spoon and lid in top right.

    Serving suggestions

    This sauerkraut casserole with potatoes and chicken is perfect served on its own, but you can also enjoy it with crusty bread, pumpernickel or rye bread.

    What else can you do with sauerkraut

    If you've made your sauerkraut and chicken casserole and have leftover sauerkraut you can use it to make other delicious dishes.

    For example, you can make Polish sauerkraut soup, a delicious, healthy comfort food recipe (most dishes with sauerkraut in them can be classed as comfort food really). See also my zesty Polish sauerkraut salad with carrot and apple. You might also like Polish sauerkraut pierogi, a traditional Christmas Eve dish, as well as sauerkraut cabbage rolls.

    Don't forget to check out my tips on how to cook sauerkraut!

    How to buy sauerkraut

    When you shop for sauerkraut try to look for yellow and greenish rather than grey coloured sauerkraut, preferably made without any additives. Polish delicatessens usually sell good quality sauerkraut. 

    Sometimes sauerkraut contains a little carrot which is added in for sweetness. It's absolutely fine to use that too.

    *NOTE: Sauerkraut should be gluten-free, but isn't always, so check the label if you need it to be gf.

    Side view of sauerkraut, chicken and potato casserole in green bowl with spoon, red-and-white cloth and large white pot in background.

    Top tips

    • I used chicken thighs but you can use chicken quarters or drumsticks if you prefer. I do not recommend using chicken breast.
    • I recommend using low-starch potatoes (what you would normally use for salads), such as Charlotte, baby potatoes or Red Bliss, as they hold their shape well in cooking.
    • You don't need to add much salt into the casserole (sauerkraut is salty) but be generous with the pepper.
    • I recommend buying sauerkraut in a Polish delicatessen.  Look for yellow and greenish rather than grey looking sauerkraut.
    • This sauerkraut casserole tastes even better the next day. Keep refrigerated for up to 4 days.
    • Freeze for up to 3 months.

    Related recipes to try next

    • Chicken and Butternut Squash Casserole
    • Leftover Chicken Potato Bake (Healthy)
    • Winter Stew Recipe
    • Simple Chicken Potato Stew

    See also these other easy, delicious meal ideas!

    Recipe

    Potatoes, carrots, chicken pieces and sauerkraut in large white pot with spoon and lid in top right.

    Sauerkraut Casserole with Chicken

    This hearty sauerkraut casserole with chicken is a delicious one-pot healthy comfort food dish that's ideal for sharing.  
    5 from 3 votes
    Print Pin Rate
    Course: Dinner, Main
    Cuisine: gluten free
    Prep Time: 15 minutes minutes
    Cook Time: 2 hours hours 30 minutes minutes
    Total Time: 2 hours hours 45 minutes minutes
    Servings: 6 servings
    Calories: 284kcal
    Author: Monika Dabrowski

    Equipment

    • Medium-sized casserole dish suitable for all heat sources.

    Ingredients

    • 10.58 ounces (300 g) sauerkraut chopped
    • 4-5 chicken thighs skinless
    • 1 large carrot peeled, diced
    • 5-6 small/medium potatoes peeled, cubed
    • 6 prunes pitted, halved
    • 1 onion finely chopped
    • 2 garlic cloves finely chopped
    • 4 porcini mushrooms thoroughly rinsed
    • 2 tablespoons olive oil
    • 4 tablespoons white wine
    • 1 cup (240 ml) water
    • 1 bay leaf
    • 2 allspice berries
    • ½ teaspoon caraway seeds
    • 1 teaspoon coarse sea salt or to taste, plus pepper to taste

    Instructions

    • Preheat the oven to 325 F/170 C/gas mark 3. You will need a deep casserole dish with a lid.
    • Heat the oil in the casserole dish, add the bay leaf, allspice, caraway seeds, onion and garlic. Cook gently for 3 minutes over a medium heat stirring often.
    • Move the onion mixture to the sides, add the chicken and fry for 2-3 minutes on each side. Add the prunes, sauerkraut, mushrooms and stir thoroughly.
    • Add the carrot, potato, wine and water, salt and a generous amount of pepper and stir thoroughly. Cover and place on the bottom oven shelf and bake for 2.5 hours. Stir the stew 2-3 times throughout cooking.
    • Remove from the oven then take the chicken out of the pot and separate the meat from the bone. Put the chicken pieces back in the pot and stir. Serve with crusty bread or simply on its own.

    Notes

    • I used chicken thighs but you can use chicken quarters or drumsticks if you prefer. I do not recommend using chicken breast.
    • I recommend using salad potatoes, such as Charlotte, baby potatoes or Red Bliss, as they hold their shape well in cooking. 
    • You don't need to add much salt into the casserole (sauerkraut is salty) but be generous with the pepper.
    • You can replace the water with chicken or vegetable stock (and omit adding the salt).
    • I recommend buying sauerkraut in a Polish delicatessen.  Look for yellow and greenish rather than grey looking sauerkraut.
    • This casserole tastes even better the next day. Keep refrigerated for up to 4 days.
    • Freeze individual portions for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 284kcal | Carbohydrates: 13g | Protein: 13g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 787mg | Potassium: 389mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1844IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    How has your chicken sauerkraut casserole turned out for you? Let me know in the comments below, thanks!

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    Comments

      5 from 3 votes (3 ratings without comment)

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    1. Shirley Scott says

      February 12, 2025 at 11:20 pm

      Can I use sauerkraut sold in jars at the supermarket?
      If so - do I drain it or how do I make this recipe with it?

      Reply
      • Monika says

        February 13, 2025 at 10:55 am

        Yes, you can. Any sauerkraut will work. Just drain it to get rid of excess moisture. It shouldn't be dripping but a little moisture is fine. Then follow the steps as per Instructions. Hope you enjoy it!

        Reply
    2. hijackedbytwins says

      September 26, 2017 at 4:16 pm

      Arrrr this recipe has reminded me I have some homemade sauerkraut that needs checking on!!! Thank you. This recipe sounds delicious and one to try.

      Reply
      • Monika says

        September 26, 2017 at 9:25 pm

        Thank you! I am impressed you make your own sauerkraut, I once tried but found that it takes too long to make and I don't like waiting for food:)

        Reply
    3. Shinta says

      September 26, 2017 at 10:58 am

      I've never cooked with sauerkraut before, which is a shame as its so popular here in Switzerland. I am definitely going to give your recipe a try... it does sounds delicious. I can imagine how the prunes would lend a lovely sweetness. Thank you for sharing!

      Reply
      • Monika says

        September 26, 2017 at 11:02 am

        You are welcome!

        Reply
    4. Monika says

      September 22, 2017 at 4:48 pm

      Thank you! Happy FF:)

      Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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