Easy Kid-Approved Slow Cooker Bratwurst and Sauerkraut Stew

My husband swore he hated sauerkraut. For eleven years. He’d make a face at the deli counter, politely decline any dish that mentioned it, and once told me the smell reminded him of “a wet sock in a gym bag.” I believed him. I mean, why wouldn’t I? The man was consistent. Then, last February on a freezing Tuesday night, I made this slow cooker bratwurst and sauerkraut stew for myself, figuring I’d have leftovers for days. I came back from putting the kids to bed and found him standing at the stove, spoon in hand, eating straight from the pot. “This is… really good,” he said, like he was admitting to a crime. “It doesn’t taste like sauerkraut.” Oh, it tastes like sauerkraut, I thought. You just finally tried the right version.

The truth is, this is the kind of recipe that changes minds without even trying. It’s not fancy. It’s not complicated. It’s a slow cooker full of bratwurst, tangy sauerkraut, tender potatoes, and a broth that somehow makes everything taste like a warm hug. Even my picky six-year-old, who once refused to eat anything that touched another food on her plate, asked for seconds. That’s the moment I knew this wasn’t just a good recipe—it was a family staple.

Maybe you’ve been there. Maybe someone in your house claims to hate a certain ingredient, and you’ve just accepted it. Or maybe you’re the one who thinks sauerkraut isn’t for you. Honestly, I get it. But this stew is different. The slow cooker does something magical—it mellows the sharpness, blends the flavors, and turns something you thought you didn’t like into something you can’t stop eating. Let me tell you, watching someone prove themselves wrong about food is one of the quietest, most satisfying pleasures in life.

Why You’ll Love This Recipe

This isn’t just another slow cooker recipe. It’s the one that actually works for real families on real budgets. I’ve tested it on my own crew—through soccer nights, homework battles, and those days when you just need dinner to handle itself. Here’s why it earns a permanent spot in your meal rotation:

• Set It and Forget It: Fifteen minutes of prep in the morning, and dinner is ready when you are. No stirring, no watching, no stress.
• Budget-Friendly Ingredients: Bratwurst, sauerkraut, potatoes, and broth. That’s it. Nothing fancy, nothing expensive, nothing you have to hunt down at a specialty store.
• Picky Eater Approved: The slow cooking softens the sauerkraut’s bite and infuses the whole dish with a savory, almost sweet flavor. Kids who swear they hate kraut end up asking for more.
• Hearty and Satisfying: This is a one-pot meal that fills you up. Protein, carbs, and veggies all in one bowl. No need for sides unless you want them.
• Leftovers That Get Better: The flavors meld overnight in the fridge. Day two is even better than day one—if you have any left.

What makes this recipe different from every other bratwurst and sauerkraut dish out there? It’s the method. Most recipes either boil the brats or brown them separately. Here, you sear them first for that deep, caramelized flavor, then let the slow cooker do the rest. The result is a stew where every bite has purpose—the brats stay juicy, the sauerkraut keeps its character without being overpowering, and the potatoes soak up all that savory broth until they’re practically butter.

This is comfort food that doesn’t cost a lot or demand a lot. It’s the kind of meal that makes you close your eyes after the first bite, not because it’s fancy, but because it’s exactly right. And honestly, that’s the best kind of dinner there is.

What Ingredients You Will Need

This recipe uses simple, honest ingredients to build layers of flavor without any fuss. Most of these are pantry or fridge staples, and the few that aren’t are easy to find at any grocery store. Here’s what you’ll need:

For the Stew Base

• 1 tablespoon olive oil (for searing the brats; avocado oil works too)
• 1 ½ pounds bratwurst (about 5-6 links, depending on brand; I prefer Johnsonville or a local butcher’s fresh brats)
• 1 medium yellow onion, diced (about 1 cup; this adds sweetness as it cooks down)
• 3 cloves garlic, minced (fresh is best, but jarred minced garlic works in a pinch)
• 1 ½ pounds Yukon Gold potatoes, cut into 1-inch chunks (you can leave the skin on for extra texture and nutrients)
• 1 (32-ounce) jar sauerkraut, drained but not rinsed (I like Bubbies or Boar’s Head for a tangy, crunchy kraut; avoid the canned stuff if you can)
• 2 cups low-sodium chicken broth (or vegetable broth; the low-sodium lets you control the salt)
• 1 tablespoon Dijon mustard (this is the secret ingredient—it ties everything together)
• 1 teaspoon caraway seeds (optional, but traditional; they add a subtle anise-like warmth)
• ½ teaspoon black pepper (add more to taste at the end)
• ¼ teaspoon salt (go easy—the brats and sauerkraut are already salty)

For Garnish (Optional but Recommended)

• Fresh parsley, chopped (for color and freshness)
• Extra Dijon mustard (for serving, if you’re a mustard lover like me)

A few notes on ingredients: Look for bratwurst that’s plump and hasn’t been pre-cooked. The raw ones sear better and stay juicier in the slow cooker. If you can only find pre-cooked brats, reduce the cooking time by about an hour so they don’t dry out. For the potatoes, Yukon Golds hold their shape better than russets, but red potatoes work fine too. And about the sauerkraut—don’t rinse it. You want that tangy brine in the stew. Just give it a good drain in a colander.

If you’re feeding a crowd or want leftovers, you can easily double this recipe. Just make sure your slow cooker is at least 6 quarts to handle the extra volume. And if someone in your house is gluten-free, check your bratwurst label—some brands use breadcrumbs as a binder. Most are fine, but it’s worth a quick look.

Equipment Needed

You don’t need a fancy kitchen to make this stew. Here’s what you’ll actually use:

• Slow cooker (5 to 6 quarts): This is the star of the show. A 5-quart works perfectly for a single batch. If yours is smaller, just reduce the ingredients by a third.
• Large skillet or cast-iron pan: For searing the brats and sautéing the onions. A cast-iron gives the best crust, but any heavy-bottomed pan works.
• Cutting board and sharp knife: For dicing the onion and cutting the potatoes into even chunks. A good chef’s knife makes this job quick and safe.
• Wooden spoon or spatula: For stirring the onions and scraping up the browned bits from the pan—that’s where the flavor lives.
• Measuring spoons and cups: For the broth, mustard, and seasonings. Nothing fancy needed.
• Colander: For draining the sauerkraut. A fine-mesh one is nice but not necessary.
• Tongs: For flipping the brats in the skillet and transferring them to the slow cooker without splashing hot oil.

If you don’t have a slow cooker, you can make this in a Dutch oven on the stovetop or in the oven at 300°F for about 2 hours. The texture will be slightly different—the slow cooker really does a number on the flavors—but it’ll still be delicious. And if you’re on a budget, a basic slow cooker from a discount store works just as well as an expensive one. I used a $20 model for years before upgrading, and it never let me down.

Preparation Method

This recipe comes together in about 15 minutes of active prep. The rest is just waiting—and smelling that incredible aroma fill your house. Here’s how to do it:

1. Sear the bratwurst. Heat the olive oil in a large skillet over medium-high heat. Add the bratwurst links and cook for 3-4 minutes per side, until they’re deeply browned all over. Don’t rush this step—the browned crust adds flavor that you can’t get any other way. Transfer the brats to a plate and set aside. They don’t need to be cooked through; they’ll finish in the slow cooker.
2. Sauté the onion. In the same skillet, reduce the heat to medium. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it’s soft and translucent. Scrape up any browned bits from the bottom of the pan as you stir—that’s liquid gold. Add the minced garlic and cook for 30 seconds more, until fragrant. Don’t let the garlic burn, or it’ll turn bitter.
3. Layer the slow cooker. Spread the drained sauerkraut evenly across the bottom of your slow cooker. This creates a bed for the other ingredients and prevents the brats from sitting directly on the bottom, where they might dry out. Top with the diced potatoes, then the sautéed onions and garlic.
4. Add the brats and liquid. Nestle the seared bratwurst into the potato and sauerkraut mixture. In a small bowl, whisk together the chicken broth, Dijon mustard, caraway seeds (if using), black pepper, and salt. Pour this mixture over everything in the slow cooker. It should come up about halfway to three-quarters of the way up the sides of the brats.
5. Cook low and slow. Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The stew is ready when the potatoes are fork-tender and the bratwurst is cooked through. If you’re using pre-cooked brats, check at the 4-hour mark on LOW—they can dry out if cooked too long.
6. Rest and serve. Turn off the slow cooker and let the stew rest for 10 minutes before serving. This lets the flavors settle and the broth thicken slightly. Use tongs to transfer the brats to a cutting board. Slice them into 1-inch rounds or leave them whole—both work. Ladle the sauerkraut, potatoes, and broth into bowls, top with the sliced brats, and garnish with fresh parsley if you like. Serve with extra Dijon mustard on the side.

A few things to watch for: If your slow cooker runs hot, check the potatoes at the 5-hour mark on LOW. Overcooked potatoes turn mushy, and nobody wants that. Also, if the stew looks too brothy at the end, that’s fine—the sauerkraut and potatoes will continue to absorb liquid as it sits. Just give it a good stir before serving.

Cooking Tips & Techniques

I’ve made this recipe more times than I can count, and I’ve learned a few things the hard way. Here are the tips that make a real difference:

Don’t skip the sear. I know it’s tempting to just throw everything in the slow cooker and walk away. I’ve done it. And the result is fine—but it’s not great. That five minutes you spend browning the brats pays off in flavor that permeates the entire stew. The Maillard reaction is real, and it’s your friend.

Cut your potatoes evenly. This is one of those little things that matters more than you think. If some chunks are twice the size of others, you’ll end up with a mix of undercooked and mushy potatoes. Aim for 1-inch cubes, and take the extra 30 seconds to even out any stragglers.

Watch the salt. Bratwurst and sauerkraut are both naturally salty. Between them and the broth, you really don’t need much added salt. I usually add just a pinch at the beginning and adjust at the end if needed. Your taste buds will thank you.

Use the right slow cooker setting. LOW is better for this recipe. The longer, gentler cooking time gives the sauerkraut time to mellow and the potatoes time to absorb all that savory broth. HIGH works in a pinch, but the texture won’t be quite as good. Plan ahead if you can.

One mistake I made early on: I once used a bag of pre-shredded “stew” potatoes from the grocery store. They turned into mush within four hours. Fresh potatoes, cut by hand, hold up way better. Lesson learned.

Timing tip: If you’re making this for a weeknight dinner, do the prep the night before. Sear the brats, sauté the onions, and chop the potatoes. Store everything in the fridge in separate containers. In the morning, just layer it all in the slow cooker, add the broth, and go. Dinner is ready when you walk in the door.

Variations & Adaptations

This recipe is flexible, and I’ve tried several variations over the years. Here are a few that worked well:

German-style with beer: Replace one cup of the chicken broth with a dark beer, like a dunkel or a bock. The beer adds depth and a slight bitterness that pairs beautifully with the sauerkraut. Just cook it on LOW for the full 7 hours to let the alcohol cook off. I tried this with a local amber ale once, and it was divine.

Apple and onion twist: Add one peeled and diced apple (Granny Smith works great) along with the onions in step 2. The apple adds a subtle sweetness that balances the tangy sauerkraut. My kids loved this version—the apple chunks get soft and almost jammy. You can also toss in a thinly sliced fennel bulb for extra anise flavor.

Smoky paprika version: Stir in 1 teaspoon of smoked paprika along with the mustard and broth. This gives the stew a subtle smokiness that mimics the flavor of cooking over an open fire. I made this for a game day party, and everyone asked for the recipe. It’s also great with a pinch of cayenne if you like heat.

For a lower-carb option: Swap the potatoes for cauliflower florets or turnips. Cut them into 1-inch pieces and add them exactly as you would the potatoes. They’ll cook faster, so check at the 4-hour mark on LOW. The texture is different—less creamy—but the flavor is still spot-on.

Dairy-free and gluten-free: This recipe is naturally dairy-free as written. For gluten-free, just check your bratwurst label. Most brands are gluten-free, but some use breadcrumbs. Johnsonville’s original brats are gluten-free, for example. And if you’re avoiding grains entirely, skip the caraway seeds and add a pinch of fennel seeds instead.

My personal favorite variation: I once added a splash of apple cider vinegar and a tablespoon of brown sugar to the broth. It gave the stew a sweet-and-sour vibe that was absolutely addictive. My husband called it “sauerkraut 2.0.” I’ve made it that way ever since.

Serving & Storage Suggestions

This stew is a meal in itself, but a few simple additions can round it out beautifully. Here’s how I like to serve it:

Serving temperature and presentation: Serve the stew piping hot, straight from the slow cooker. Ladle it into deep bowls so the broth doesn’t spill. Arrange the sliced bratwurst on top for a nice visual, and sprinkle with fresh parsley if you have it. A dollop of whole-grain mustard on the side adds a nice sharp contrast.

What to serve with it: A chunk of crusty rye bread or a soft pretzel is perfect for soaking up the broth. For a lighter side, a simple green salad with a tangy vinaigrette cuts through the richness. And if you’re feeding a crowd, a platter of pickles and olives on the table is always a hit.

Storage instructions: Let the stew cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. The flavors actually improve overnight—the sauerkraut mellows further, and the potatoes absorb more broth. I often make this on a Sunday and eat it for lunch all week.

Freezing: This stew freezes well, but there’s a catch. The potatoes can get grainy when thawed. To avoid this, freeze the stew without the potatoes, then add fresh potatoes when you reheat it. If you’re okay with slightly softer potatoes, go ahead and freeze it as-is. It’ll keep for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating.

Reheating: Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. For larger batches, warm the stew in a pot on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s too thick. The slow cooker works too—just heat on LOW for 1-2 hours.

How flavors develop over time: Day one, this stew is good. Day two, it’s great. The sauerkraut loses its sharp edge, the broth gets richer, and everything melds together into something that tastes like it’s been simmering all week. I honestly look forward to the leftovers as much as the first serving.

Nutritional Information & Benefits

This stew is hearty and satisfying, but it’s also surprisingly balanced. Here’s a rough estimate per serving (based on 6 servings):

• Calories: Approximately 450-500
• Protein: 22-25 grams
• Fat: 28-32 grams (mostly from the bratwurst)
• Carbohydrates: 30-35 grams
• Fiber: 5-7 grams
• Sodium: 1200-1500 mg (varies by bratwurst and sauerkraut brand)

Health benefits: Sauerkraut is a fermented food, which means it’s packed with probiotics that support gut health. It’s also a good source of vitamin C and vitamin K. Potatoes provide potassium and vitamin B6, and the broth adds hydration and electrolytes. This isn’t a “diet” meal, but it’s a nourishing one—the kind that fills you up without weighing you down.

Dietary considerations: This recipe is naturally dairy-free and can be made gluten-free with a quick label check. It’s not low-carb, but the potato swap mentioned in the variations section works well if you’re watching carbs. If you’re watching sodium, use low-sodium broth and look for lower-sodium bratwurst brands.

Potential allergens: Bratwurst may contain wheat (as a binder) and soy (in some seasonings). Check labels if you have allergies. The recipe itself is free of the top eight allergens if you use certified gluten-free brats and skip the caraway seeds (which are not a common allergen but can cause reactions in some people).

From my perspective, this is the kind of meal that feeds more than just your stomach. It’s comfort food with a conscience—real ingredients, real flavor, and a real sense of satisfaction when you sit down to eat it.

Conclusion

This slow cooker bratwurst and sauerkraut stew is proof that you don’t need fancy ingredients or complicated techniques to make something unforgettable. It’s the recipe that turned my husband from a sauerkraut skeptic into a sauerkraut enthusiast. It’s the dinner that gets my kids to the table without a single complaint. And it’s the meal I turn to again and again when I need something that works—every single time.

I hope you give it a try, and I hope you make it your own. Add a little extra mustard if that’s your thing. Throw in an apple if you’re feeling adventurous. Serve it with a pretzel the size of your head. However you make it, I think you’ll find that this stew has a way of becoming a favorite—maybe even for someone who thought they hated sauerkraut.

If you make this recipe, I’d love to hear about it. Drop a comment below and let me know how it turned out, what variations you tried, and whether anyone in your house had a change of heart. And if you’re looking for more easy, family-friendly meals, check out my hearty lentil and sausage soup or my one-pot creamy Tuscan chicken—they’re both slow cooker favorites in my house. Happy cooking!

Frequently Asked Questions

Can I use frozen bratwurst in this recipe?

Yes, but thaw them completely in the fridge first. Frozen brats won’t sear properly, and they’ll release too much water into the skillet. If you’re in a hurry, you can skip the sear and add them directly to the slow cooker—just know you’ll lose some flavor. Cook on LOW for 7-8 hours if starting from thawed.

Can I make this in an Instant Pot?

Absolutely. Use the sauté function to sear the brats and cook the onions. Then add the remaining ingredients, secure the lid, and cook on HIGH pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then quick-release the rest. The texture will be slightly different—the potatoes won’t be as creamy—but it’s still delicious.

Why is my stew too watery?

This can happen if your slow cooker runs hot or if you used a lot of liquid. Next time, reduce the broth to 1 ½ cups. You can also thicken the stew at the end by mashing a few of the potatoes against the side of the slow cooker and stirring them in. Or just let it sit uncovered on WARM for 30 minutes—the excess liquid will evaporate.

Can I use turkey or chicken bratwurst instead of pork?

Yes, but reduce the cooking time. Turkey and chicken brats are leaner and can dry out if cooked too long. Check them at the 4-hour mark on LOW. They also won’t produce as much fat, so the stew might be a little less rich. Add an extra tablespoon of olive oil if you want to compensate.

How do I make this spicier?

Add ½ teaspoon of red pepper flakes along with the mustard and broth. You can also use spicy bratwurst (like andouille or jalapeño-cheddar) instead of traditional ones. For a smoky heat, stir in a chopped chipotle pepper in adobo sauce. Just go easy—a little goes a long way.

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