Throw raw cabbage wedges and chicken thighs in the slow cooker and add 3 simple ingredients

Slow Cooker very little prep and makes a Cabbage Wedges & Chicken Thighs

Detail

This easy slow-cooker meal combines tender chicken thighs, sweet cabbage, and a savory three-ingredient sauce. It requires very little prep and makes a comforting family dinner.

Ingredients

• 6 bone-in, skin-on chicken thighs

• 1 medium green cabbage, cut into 6–8 wedges

• 1 cup chicken broth

• 3 tablespoons butter

• 2 tablespoons Worcestershire sauce

• 1 teaspoon garlic powder

• ½ teaspoon paprika

• Salt and black pepper, to taste

Method

1. Place the cabbage wedges in the bottom of the slow cooker.

2. Season the chicken thighs with salt, pepper, garlic powder, and paprika.

3. Arrange the chicken on top of the cabbage.

4. Pour the chicken broth and Worcestershire sauce over everything.

5. Dot the chicken and cabbage with butter.

6. Cover and cook on LOW for 5–6 hours or until the chicken reaches at least 165°F (74°C) internally.

7. Carefully remove the chicken and cabbage and spoon some of the flavorful cooking juices over the top.

The 3 Simple Ingredients

If you want the minimal version, the key additions are:

• Chicken broth — keeps everything moist and creates a savory cooking liquid.

• Butter — adds richness and helps the cabbage become tender and flavorful.

• Worcestershire sauce — provides deep, savory flavor.

Optional Finish

For browned, crispy chicken skin, transfer the cooked thighs to a baking sheet and place them under the broiler for 2–4 minutes, watching closely.

Tip: Don’t overcrowd the slow cooker. Keep the cabbage underneath and the chicken on top so the juices flavor the vegetables as everything cooks.