Stir the kielbasa, sauerkraut, soup, apples, water and mustard in a 6-quart slow cooker.Cover and cook on HIGH for 4 to 5 hours or until the apples are tender.
2 pounds kielbasa, cut into 2-inch-long pieces1 package (about 16 ounces) sauerkraut, drained2 cans (10 1/2 ounces each) Campbell’s® Condensed French Onion Soup3 medium apple, peeled and cut in quarters1 cup water or white wine2 tablespoons Dijon-style mustard
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