Slow Cooker Chicken and Cabbage
Servings: 6
Prep Time: 15 minutes
Cook Time: 6–7 hours on Low or 3–4 hours on High
Ingredients
2 lbs (900 g) boneless, skinless chicken thighs or breasts
1 small head green cabbage, cut into wedges or chopped
1 large onion, sliced
3 carrots, sliced
3 cloves garlic, minced
2 cups chicken broth
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon salt (or to taste)
1 tablespoon apple cider vinegar (optional, for extra flavor)
2 tablespoons chopped fresh parsley, for garnish
Instructions
Lightly grease the slow cooker with cooking spray or a little oil.
Place the sliced onion and carrots in the bottom of the slow cooker.
Lay the chicken on top and season with the smoked paprika, thyme, onion powder, garlic powder, salt, and pepper.
Add the minced garlic, butter, olive oil, and pour in the chicken broth. If using, stir in the apple cider vinegar.
Top with the chopped cabbage, pressing it down gently into the slow cooker.
Cover and cook:
Low: 6–7 hours
High: 3–4 hours
Once the chicken is tender, shred it with two forks or leave the pieces whole. Stir everything together so the cabbage is coated in the flavorful broth.
Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.
Serving Suggestions
Serve as a hearty one-pot meal.
Pair with mashed potatoes, steamed rice, egg noodles, or crusty bread.
For a low-carb option, enjoy it on its own or over cauliflower rice.
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
