Crockpot Chicken Reuben Casserole
2 bags (16 ounces each) sauerkraut, rinsed and drained
1 cup light or low calorie Russian salad dressing, divided
6 boneless chicken breast halves, without skin
1 tablespoon prepared mustard
4 to 6 slices Swiss cheese
fresh parsley, for garnish, optional
Place half the sauerkraut in a 3 1/2 quart electric slow cooker. Drizzle on about 1/3 cup of the dressing. Top with three chicken breast halves and spread the mustard over the chicken. Top with the remaining sauerkraut and chicken breasts. Drizzle another 1/3 cup dressing over the casserole. Refrigerate the remaining dressing until serving them. Cover and cook on the low heat setting about 3 1/2 to 4 hours, or until the chicken is white throughout and tender. To serve, spoon the casserole onto six plates. Top each with a slice of cheese and drizzle with a few teaspoons of the Russian dressing. Serve immediately, garnished with fresh parsley, if desired.