Slow-Cooker Sauerkraut

This slow-cooker sauerkraut leans into its Old World roots. It takes a few smart shortcuts that make it weeknight-friendly without giving up the deep, layered flavors of the dishes that inspired it. Traditional sauerkraut dishes like sauerkraut mit speck or Polish bigos can take hours, with multiple meats and rounds of seasoning. This version keeps the spirit—bright tang, smoky richness, a bit of chew and crunch—but dials back the labor.

You start with bacon and onion in a hot skillet until it’s sizzling, smoky and just starting to brown, then you’ll deglaze the pan with vinegar and sugar to build a quick, sharp-sweet glaze. The slow cooker handles the rest of the cooking while you move on with your day. The result is satisfying: fork-tender cabbage with a vinegary backbone and bacon in every bite. All you need to do is spoon it onto a plate next to bratwurst or pork chops.

Slow-Cooker Sauerkraut Ingredients

• Chopped bacon
• Onion
• White vinegar
• Sugar
• Sauerkraut
• Caraway seeds

Directions

Step 1: Cook the bacon and onion

In a large skillet, cook the bacon and onion over medium heat until the bacon is crisp and the onion is just tender, five to seven minutes.

Step 2: Add the sauerkraut and seasonings

Add the vinegar and sugar to the skillet, then cook and stir for five minutes. Add the sauerkraut and caraway seeds to the skillet, and stir to combine.

Step 3: Slow-cook the dish

Transfer the mixture to a 4-quart slow cooker. Cover and cook on low for one to two hours.

How to Store Slow-Cooker Sauerkraut

Store any leftover sauerkraut in an airtight food storage container in the refrigerator for up to four days. To reheat slow-cooker sauerkraut, warm it gently on the stove or in the microwave until it’s hot, stirring occasionally. You can also freeze the sauerkraut for up to three months; just let it cool completely first, then transfer it to a freezer-safe food storage container.

Slow-Cooker Sauerkraut Tips

Can you add kielbasa or sausage to slow-cooker sauerkraut?

You can add kielbasa or other cured sausages to slow-cooker sauerkraut to make it more hearty. Slice the sausage into coins or cut the kielbasa into chunks, and stir it in during the last 30 to 60 minutes of cooking so the meat stays juicy. Avoid fresh, uncooked sausages unless you brown them first—otherwise, they’ll release too much moisture and fat into the sauerkraut.

Can you add beer to slow-cooker sauerkraut?

You can add beer to this sauerkraut crockpot recipe for extra depth of flavor. A mild lager or amber ale works best—just avoid anything too hoppy or bitter, which can overpower the sauerkraut’s tang.

How do I fix dry sauerkraut?

If the sauerkraut starts to get dry in the slow cooker, just add a little water.

What can you serve with slow-cooker sauerkraut?

Slow-cooker sauerkraut pairs well with basic boiled potatoes, rustic rye bread or German-style mustards. If you’re serving it as a side, roast pork or grilled bratwurst makes a natural main. It’s also wonderful on a sausage sandwich, Reuben sandwich or hot dog.