Tender chicken thighs, soft cabbage wedges and a savory garlic-butter broth make this an easy, comforting dinner. Everything cooks together in one pot with very little preparation.
Servings: 4
Prep time: 15 minutes
Cooking time: 5–6 hours on LOW or 3–4 hours on HIGH
Ingredients
- 4 large bone-in, skin-on chicken thighs, fully thawed
- 1 small green cabbage
- ½ cup low-sodium chicken broth
- 3 tablespoons butter, cut into small pieces
- 4 garlic cloves, minced
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon onion powder, optional
- 1 tablespoon lemon juice, optional
- Fresh chopped parsley, for serving
Instructions
- Prepare the cabbage.
Remove any damaged outer leaves. Rinse the cabbage and cut it into 6–8 thick wedges. Leave a little core attached to each wedge so it holds together during cooking.
- Season the chicken.
Pat the chicken thighs dry with paper towels. Sprinkle both sides with salt, pepper, thyme and the optional onion powder.
- Fill the slow cooker.
Arrange some cabbage wedges across the bottom of a 6-quart slow cooker. Place the chicken thighs on top, skin-side up, and tuck the remaining cabbage around them. Leave enough space for the lid to close properly.
- Add garlic, butter and broth.
Scatter the minced garlic over the chicken and cabbage. Add the butter pieces, then pour the chicken broth around the edges. The cabbage and chicken will release more liquid as they cook.
- Slow-cook.
Cover and cook on LOW for approximately 5–6 hours or HIGH for 3–4 hours. Start checking at the earlier time because slow cookers vary. The cabbage should be tender, and the chicken must reach 165°F (74°C) in the thickest part without the thermometer touching bone.
- Optional: crisp the skin.
Carefully transfer the cooked thighs to a broiler-safe baking tray, skin-side up. Broil for about 2–4 minutes, watching constantly, until the skin turns golden. Slow cooking alone produces soft skin.
- Finish the sauce.
Gently stir the cooking juices. Add the optional lemon juice for a brighter flavor, then taste and adjust the seasoning.
- Serve.
Place cabbage wedges and a chicken thigh on each plate. Spoon the warm garlic-butter juices over the top and sprinkle with parsley.
Serving ideas
Serve with mashed potatoes, steamed rice or crusty bread to soak up the broth.
Helpful tips
- Keep the cabbage wedges thick so they retain some shape.
- Use fully thawed chicken for slow cooking.
- Keep the lid closed during cooking as much as possible.
- For a richer sauce, transfer some cooking liquid to a saucepan and simmer until slightly reduced.
Storage
Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat the chicken and cabbage with a little broth until the chicken reaches 165°F (74°C).
