Go Back
Chicken and Sauerkraut Recipe – Easy One-Pot Dinner
Chef Sarah Hasan

Chicken and Sauerkraut Recipe

This chicken and sauerkraut recipe is a hearty, flavorful one-pot dinner inspired by traditional European cooking. Tender chicken slowly cooks with tangy fermented cabbage and grains, creating a savory and comforting meal. It’s perfect for weeknight dinners, meal prep, or a cozy winter family dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: European, German-Style
Calories: 374
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound chicken drumsticks or chicken thighs
  • 1 pound sauerkraut cabbage drained
  • ½ cup bulgur grain or rice grain or barley grain
  • 1 tablespoon paprika seasoning
  • 1 teaspoon crushed red pepper optional for spice
  • ¼ cup olive oil
  • 1 cup chicken stock or water
  • Salt to taste if needed

Equipment

  • Large cooking pot or Dutch oven
  • Wooden spoon
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board
  • Optional baking dish (for oven finish)

Method
 

  1. Add the chicken pieces to a large pot or Dutch oven. Place the sauerkraut cabbage over the chicken and sprinkle the bulgur grain evenly across the pot.
  2. Season the mixture with paprika seasoning and crushed red pepper. Drizzle olive oil over the ingredients to prevent dryness and improve flavor.
  3. Pour chicken stock into the pot until the ingredients are just covered. Place the pot on medium-high heat and bring everything to a gentle boil.
  4. Once boiling, reduce the heat and allow the mixture to simmer slowly. Cook for about 30–40 minutes until the chicken is fully cooked and the grains become tender.
  5. If the mixture becomes dry during cooking, add a small amount of additional stock or water. Avoid adding too much liquid because the dish should resemble a rice meal rather than soup.
  6. Optional step: After simmering, transfer the dish to a baking dish. Place the chicken pieces on top and bake at 400°F (200°C) for 10–20 minutes until the top becomes crispy and golden.
  7. Serve the chicken and sauerkraut hot with crusty bread or a simple salad.

Notes

If the sauerkraut tastes very salty, avoid adding extra salt until the end of cooking.
Boneless chicken thighs can be used for faster cooking, but bone-in chicken provides deeper flavor.
Rice or barley can replace bulgur for a gluten-free option or different texture.
This recipe stores well and can be refrigerated for up to 3 days, making it perfect for meal prep.

Nutrition

Calories: 374 kcal  
Protein: 29 g  
Fat: 24 g  
Saturated Fat: 5 g  
Carbohydrates: 10 g  
Fiber: 5 g  
Sugar: 2 g  
Cholesterol: 144 mg  
Sodium: 864 mg  

Keywords

chicken and sauerkraut recipe, sauerkraut chicken dinner, chicken with sauerkraut and bulgur, sauerkraut chicken meal, easy chicken sauerkraut recipe, healthy sauerkraut chicken recipe, one pot chicken sauerkraut dinner, baked chicken and sauerkraut, chicken sauerkraut with rice, spicy chicken sauerkraut recipe, sauerkraut chicken family dinner, simple sauerkraut chicken recipe