Crockpot Kraut Stew

• 1 can sauerkraut — 27 oz, drained, lightly rinsed, and squeezed dry
• 1 can condensed cream of celery soup — 10.5 oz
• ⅓ cup brown sugar — packed
• 1 cup onion — chopped
• 4 russet potatoes — scrubbed, unpeeled, cut into 1½-inch chunks
• 1 ½ pounds fully cooked Polish sausage — cut into 1½-inch chunks

Garnish

• As needed Monterey Jack cheese — grated

1. Fill the Crockpot: In a 5- to 6-quart slow cooker, stir together the condensed cream of celery soup and brown sugar. Add the sauerkraut, onion, potatoes, and fully cooked Polish sausage, then stir until everything is evenly coated.1 can sauerkraut, 1 can condensed cream of celery soup, ⅓ cup packed brown sugar, 1 cup onion, 4 russet potatoes, 1½ pounds fully cooked Polish sausage
2. Slow Cook: Cover and cook on LOW for 7 to 8 hours or HIGH for about 4 hours. Keep the lid closed until the final hour of cooking. The stew is ready when the potatoes are fork-tender but still hold their shape and the sausage is steaming hot throughout.
3. Adjust the Stew: During the final hour on LOW or final 30 minutes on HIGH, stir once if possible. If the mixture looks dry around the edges, add water 2 tablespoons at a time until it is moist but not soupy.water, as needed
4. Serve: Ladle the hot stew into bowls and top with grated Monterey Jack cheese if desired. Serve with garlic bread and a salad.grated Monterey Jack cheese, as desired