Brown chicken thighs in vegetable oil until golden brown on both sides In the meantime, mix sauerkraut, sliced mushrooms with water, grated carrot, diced tomatoes, chopped onion, caraway seed, and bay leaves. In the slow cooker, layer 1/3 sauerkraut, ribs, 1/3 more sauerkraut, sausage and remaining sauerkraut, top with chicken. Cook on low for 8 hours. Remove meat and any loose bones, (Note: the meat is so fall off the bone tender, most of the bones will come out of the ribs and chicken) cover to keep warm. Discard bay leaves. Melt butter and mix with flour. Add to the sauerkraut in the slower cooker and turn to high for 20 minutes until slightly thickened. Plate sauerkraut, sausage, ribs and chicken ( chicken can have skin and bones removed, and serve portions of chicken) with boiled potatoes garnished with chopped parsley and/or steamed bread dumpling. Pair with a great beer! Enjoy!