Instructions: In a 5-quart slow cooker, layer carrots, potatoes, and sauerkraut. In a skillet, brown the sausage; transfer to the slow cooker. (Slow cooker will be full.) Reserve 1 tablespoon drippings in skillet; saute onion and garlic until tender. Gradually add chicken broth or wine. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway seed. Pour over sausage. Cover and cook on Low for 8-9 hours, or until vegetables are tender and sausage is no longer pink.

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