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Slow Cooker Pork and Sauerkraut

Easy pork and sauerkraut slow-cooked with potatoes. Use a slow cooker liner for effortless cleanup. This dish is also delicious served with mashed potatoes if you don't want to use whole baby potatoes. I usually double the recipe as leftovers are even better the next day.
Print Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course lunch/dinner
Cuisine central europe
Servings 4 people
Calories 1570.6 kcal

Equipment

  • 1 Slow Cooker Essential for tender, slow-cooked results.
  • 1 Measuring Cup For accurately measuring water.
  • 1 Cutting Board For preparing pork or butter, and for slicing after cooking.
  • 1 Chef's knife For optional pork preparation and slicing.
  • 1 Tongs For handling the pork, especially if searing or serving.

Ingredients
  

Main

  • 1 1 pound whole pork tenderloin
  • 1 24 ounce bag baby potatoes, unpeeled (Optional)
  • 1 20 ounce can sauerkraut, undrained
  • 1 cup water or more as needed
  • ¼ cup butter cubed
  • salt and ground black pepper to taste

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Place whole pork tenderloin into a slow cooker. Arrange potatoes around pork; pour sauerkraut and juice over pork and potatoes. Add 1 cup water, butter cubes, salt, and black pepper. Dotdash Meredith Food Studios
  • Cook on Low until pork is tender, 8 to 10 hours. Add more water after 8 hours if mixture seems dry. Dotdash Meredith Food Studios

Notes

To elevate this simple dish, consider searing the pork tenderloin on all sides in a hot pan before adding it to the slow cooker. This caramelization builds a deeper, more robust flavor profile. For enhanced complexity, sauté some sliced onions and diced apples with a touch of caraway seeds before adding them to the slow cooker. This complements the sauerkraut's tang beautifully. While baby potatoes are convenient, larger, halved potatoes will hold their texture better over a long cook. Always taste and adjust seasoning, especially salt and pepper, before serving. A dollop of sour cream or a sprinkle of fresh dill can add a nice finish. Remember, leftovers are truly better.