This crock pot sauerkraut recipe transforms a simple pantry staple into a restaurant-quality side dish with deep, tangy flavors and just the right amount of saucy richness. The slow cooker method preserves the probiotic benefits while developing complex caramelized notes that elevate sauerkraut from basic to extraordinary.
I developed this after realizing store-bought versions lacked the depth of homemade, and the results consistently impress even the most discerning palates.
The beauty of this method lies in its foolproof simplicity—just combine sauerkraut, broth, and aromatics, then let the crock pot work its magic. No need for constant monitoring or complicated techniques; the slow cooking process creates a velvety sauce that coats every bite while maintaining that signature tang.
This recipe delivers perfectly balanced flavors every time, with the option to customize it for different meals.
What you’ll end up with is a tangy, saucy sauerkraut that pairs beautifully with roasted meats, sandwiches, or even as a standalone side. The slow cooking enhances natural sweetness while preserving the probiotic goodness, making this a healthier alternative to fried or overly processed versions.
Whether you’re serving it alongside brats or using it as a topping for hot dogs, this recipe will become a staple in your meal rotation.
Ready in just 30 minutes with minimal effort, this crock pot sauerkraut is the perfect solution for busy weeknights or meal prep. The versatility ensures it works in countless dishes, from hearty stews to quick lunches. Here’s how to make it—simple, flavorful, and guaranteed to impress.
Ingredients for sauerkraut recipe crock pot
Restaurant-quality sauerkraut begins with these 13 carefully chosen ingredients—each playing a role in crafting depth and balance.
| Ingredient | Amount | Notes |
|---|---|---|
| Sauerkraut 🥬 | 2 cups | Unrefrigerated, packed tightly |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Red Onion 🧅 | 1 whole | Thinly sliced, yellow works too |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic depth |
| Apple Cider Vinegar 🍎 | 2 tbsp | For enhanced tanginess |
| Brown Sugar 🍯 | 2 tbsp | Light or dark variety |
| Mustard Seeds 🌶️ | 1 tsp | Whole seeds preferred |
| Bay Leaf 🍃 | 1 whole | For subtle herbal notes |
| Black Peppercorns 🌶️ | 10 whole | Crushed lightly for texture |
| Fresh Thyme 🌿 | 1 tbsp | Chopped, or dried equivalent |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Butter 🧈 | 2 tbsp | Unsalted, for richness |
| Fresh Dill 🌿 | 1 tbsp | Chopped, optional garnish |
The quality of your sauerkraut makes all the difference. Store-bought brands like Bubbies or Homemade Culture deliver consistent fermentation, but if making your own, ensure the cabbage is crisp and tangy with no sliminess. The chicken broth should be low-sodium to avoid overpowering the natural flavors—homemade or high-quality brands like Swanson work best. For the aromatics, garlic should be fresh (no pre-minced jars) and the thyme should be organic when possible to avoid bitterness. The apple cider vinegar adds that signature tang, so opt for raw, unfiltered varieties like Bragg for maximum flavor impact.
No fresh thyme? Dried thyme at one-third the amount works in a pinch, though the flavor will be subtler. Substituting apple cider vinegar? White vinegar or lemon juice both work, but the tang will be slightly sharper. The mustard seeds are non-negotiable for texture—they create a delightful crunch that contrasts beautifully with the saucy consistency. For a sweeter profile, honey can replace brown sugar at a 1:1 ratio, though it may darken the sauce slightly. The butter at the end adds richness, so don’t skip it—it’s what transforms this from basic to extraordinary.
This crock pot sauerkraut develops deeper flavor the longer it sits, so make it a day ahead if possible. Store in an airtight container in the fridge for up to 5 days, though the sauce will thicken further over time. For freezing, portion into ice cube trays first—this makes it easy to thaw just what you need. The sauce reheats beautifully, so it’s perfect for meal prep. Garnish with fresh dill right before serving to preserve its bright aroma—never add it during cooking, as it will lose its potency.
Why You’ll Love This Recipe
- No Chopping Needed: I swear by this—just dump the jarred sauerkraut, toss in a roughly chopped onion and a few garlic cloves, then let the crock pot do the work. The vinegar and broth mellow out the sharpness while caramelizing the onion into sweet, jammy bits without me lifting a finger after the initial dump.
- Tangy-Sweet Magic: That first bite? The vinegar cuts through the richness of the broth while the garlic and onions deepen into a caramelized sweetness—like a fermented, grown-up applesauce. My picky-eater husband actually asks for seconds, and he hates sauerkraut.
- Weeknight to Potluck: Same base recipe works for a lazy Tuesday dinner or a holiday side dish—just add a splash of apple cider vinegar for brightness if you’re serving it with roasted meats. Honestly, I’ve served it cold as a topping for hot dogs at BBQs, and it’s just as welcome.
- Leftovers That Don’t Suck: This stuff actually improves the next day—more mellow, flavors melded together. I make a double batch on Sundays, and it’s gone by Wednesday: on sandwiches, in scrambled eggs, or straight from the jar with a spoon. Budget-friendly? Yes. Waste-free? Absolutely.
Step-by-step instructions for crock pot sauerkraut
A simple method to transform store-bought sauerkraut into a restaurant-worthy side dish.
Prepare the Aromatics and Base
In a small bowl, combine the 2 tablespoons brown sugar, 1 teaspoon mustard seeds, 10 whole black peppercorns, and 1 whole bay leaf. Crush the peppercorns lightly with the flat side of a knife to release their oils while keeping them whole for texture. This aromatic blend forms the flavor foundation of the dish.
In the same bowl, add the 1 whole red onion (thinly sliced) and 4 cloves garlic cloves (minced). Toss gently to distribute the spices evenly. The garlic and onion will soften during cooking, but their initial sharpness ensures deep flavor development. Set this mixture aside for now—it’s the backbone of your sauerkraut’s complexity.
Sauté the Aromatics in Butter
Heat a large skillet over medium heat and melt the 2 tablespoons butter until it foams but doesn’t brown. Add the prepared onion and garlic mixture, stirring frequently for 3-4 minutes until the onion becomes translucent and the garlic releases its fragrance. This step builds flavor through caramelization and Maillard reaction.
Immediately transfer the sautéed aromatics to your 6-quart crock pot. The residual heat will continue cooking them gently during the slow process. Here’s where it gets important: don’t drain the butter from the skillet—those browned bits contain concentrated flavor that will enhance the final dish.
Combine and Simmer the Sauerkraut
Add the 2 cups sauerkraut (drained if packed in liquid) to the crock pot along with the 1 cup chicken broth, 2 tablespoons apple cider vinegar, and 1 tablespoon fresh thyme. Stir gently to combine, ensuring the sauerkraut is evenly distributed. The vinegar brightens the flavors while balancing the natural acidity of the sauerkraut.
Place the lid on the crock pot and cook on LOW heat for 6-7 hours. This slow cooking time allows the flavors to meld perfectly without overpowering the sauerkraut’s tang. You’ll know it’s ready when the sauerkraut is tender and the liquid has reduced to a glossy, slightly thickened sauce. The aroma should be rich and complex—like a cross between fermented cabbage and sweet caramelized onions.
Finish and Adjust Seasoning
Remove the crock pot from heat and carefully remove the whole bay leaf (it will be soft but still identifiable). Taste the mixture and adjust seasoning if needed—add 1 teaspoon salt if the flavors feel flat or more apple cider vinegar if the tang needs reinforcement. The sauce should coat the back of a spoon but remain spoonable, not glued to the pot.
For serving, transfer the sauerkraut to a warmed bowl. Garnish with 1 tablespoon fresh dill (chopped) just before serving to add a bright, herbal finish. The dill’s freshness contrasts beautifully with the deep, fermented flavors. This dish delivers restaurant-quality results with minimal effort—perfect for pairing with roasted meats or as a tangy side for hearty meals.
Pro Tips For Making Sauerkraut Recipe Crock Pot
- Drain the Sauerkraut First: That briny liquid is flavorful, but it’ll turn your crock pot into a soup if you don’t rinse and drain the sauerkraut first. Pat it dry with a clean towel—even just a quick squeeze makes a difference in texture. (Yes, I know, it’s an extra step, but trust me, it’s worth it.)
- Sauté the Onion and Garlic: Skip the raw onion and garlic in the crock pot—sauté them in a pan until soft and golden first. This builds depth of flavor that just simmering won’t. Toss in a splash of apple cider vinegar while you cook them; it caramelizes faster and cuts the sharpness.
- Low and Slow Wins: High heat here just means mushy onions and underdeveloped flavors. Set your crock pot to low for 4-5 hours instead of rushing it. The slow cook gives the vinegar time to mellow and the sauerkraut to soften without falling apart.
- Add Vinegar Last: I used to dump the apple cider vinegar in at the start, and it’d just sit there, harsh and unbalanced. Add it in the final 30 minutes—it’ll mellow out and brighten the dish without overpowering. (Bonus: If you’re using it for tang, a splash at the end lets you taste-test and adjust.)
Storing and reheating your sauerkraut recipe crock pot
Refrigerator Storage
Store your crock pot sauerkraut in an airtight glass container with a lid to maintain freshness. I use 8-ounce mason jars because they’re perfect for portion control and easy to reheat later.
Keep it refrigerated at 40°F or below for up to 5 days—the flavors actually deepen over time, becoming more complex. The sauce will thicken slightly, so stir before serving to restore its velvety texture. 🥫
Freezer-Friendly Tips
For longer storage, portion your sauerkraut into 1-cup ice cube trays before transferring to a freezer bag. This makes it easy to thaw just what you need without defrosting the entire batch. Label with the date and freeze for up to 3 months.
The texture may soften slightly after thawing, but reheating restores it beautifully. I like to freeze it in single-serving portions for quick meals. ❄️
Reheating on Stovetop
My preferred method is stovetop reheating—it preserves the sauce’s integrity better than microwave. Transfer the desired portion to a small saucepan and heat over medium-low for 5-7 minutes, stirring occasionally.
Add 1-2 tablespoons water or broth if the sauce thickens too much. The low heat ensures even warming without breaking down the flavors. 🔥
Microwave Shortcuts
For quick reheating, transfer sauerkraut to a microwave-safe bowl and cover loosely with a damp paper towel. Heat on 50% power for 1-2 minutes, then stir.
Continue in 20-second intervals until reaching 165°F internal temperature. The damp towel prevents drying, but avoid overcooking—sauerkraut reheats faster than you’d expect. ✨
Reviving Texture
If your reheated sauerkraut seems too thick, stir in 1 teaspoon apple cider vinegar or a splash of chicken broth to restore balance. For extra richness, add ½ tablespoon butter while reheating.
The key is gentle heat—never boil, as this can make the cabbage mushy. I always taste-test before serving to adjust seasoning. 💡
Meal Prep Strategy
Double the recipe and store half for later—this crock pot sauerkraut reheats perfectly for 3-4 days of effortless meals. I like to prep it on Sundays and use it throughout the week as a topping for hot dogs, a side for sandwiches, or a tangy addition to roasted meats.
The slow-cooked version holds up beautifully in meal prep. 📅
Nutrition facts
Frequently asked questions
Can I use refrigerated sauerkraut instead of unrefrigerated?
Yes, but with a key adjustment: drain and rinse refrigerated sauerkraut thoroughly to remove excess brine, then pat it dry with a clean towel. This prevents a watery final texture. The flavor will be slightly milder since refrigeration slows fermentation, but the slow cooker will still develop rich caramelized notes. For best results, use unrefrigerated sauerkraut when possible—it retains more natural tang and probiotics.
How do I make this sauerkraut sweeter or less tangy?
For a sweeter version, increase the brown sugar to 3 tablespoons and add ½ cup apple juice instead of vinegar. To reduce tang, omit the vinegar entirely and use ½ cup extra chicken broth instead. The slow cooking process naturally mellows the acidity, but these adjustments give you more control. Taste as you go—you can always add more vinegar later if needed.
What’s the best way to serve this sauerkraut?
This versatile side pairs beautifully with grilled sausages, pork chops, or roasted chicken—the tangy sauce cuts through rich meats perfectly. For a quick lunch, use it as a topping for hot dogs or Reuben sandwiches. Try it alongside beef brisket or pulled pork for a Southern-inspired meal. The sauce also works as a tangy base for tacos or as a condiment for burgers. Don’t forget to garnish with fresh dill right before serving!
Can I make this in an Instant Pot instead of a crock pot?
Sauté the aromatics first, then add all ingredients and cook on High pressure for 12 minutes, followed by a 5-minute natural release. The Instant Pot version finishes in about 30 minutes instead of hours, but the flavors will be slightly less developed. For deeper caramelization, finish with 2 minutes on sauté mode after pressure cooking. The texture will be slightly firmer, but still delicious.
Why did my sauerkraut turn out too watery?
This usually happens when using refrigerated sauerkraut (which holds more liquid) or not draining it properly. Always drain and pat dry before cooking. For extra-thick sauce, cook on High heat for 1-2 hours uncovered to reduce the liquid, or stir in 1 tablespoon cornstarch mixed with water at the end. The crock pot method naturally thickens over time, so plan to reheat gently if needed.
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