5-Ingredient Slow Cooker Buttered Cabbage and Chicken
A simple slow cooker dinner made with tender cabbage wedges, bone-in chicken thighs, butter, broth, and kosher salt. This cozy comfort meal gently braises until the cabbage is soft and buttery and the chicken is juicy and flavorful.
Ingredients
- 1 small to medium head green cabbage cored and cut into 6–8 large wedges, core kept attached
- 2 to 2 1/2 lb bone-in skin-on chicken thighs about 4 to 6 thighs
- 4 tbsp unsalted butter cut into small pieces
- 1 cup low-sodium chicken broth
- 1 1/2 tsp kosher salt divided, plus more at the end
- black pepper optional, to taste
Instructions
- Remove any rough outer leaves from the cabbage.
- Cut the cabbage into 6–8 large wedges, keeping a little core attached to each wedge so they hold together.
- Season the chicken thighs on both sides with a pinch of the kosher salt and black pepper if using.
- Arrange the cabbage wedges in the bottom of a 5- to 6-quart slow cooker, overlapping slightly if needed.
- Tuck the chicken thighs among and on top of the cabbage, skin side up.
- Pour the chicken broth over everything.
- Sprinkle the remaining kosher salt over the pot.
- Scatter the butter pieces evenly across the top.
- Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken reaches 165°F and the cabbage is tender.
- Taste the broth and add more salt if needed.
- Spoon the buttery juices from the bottom of the slow cooker over the chicken and cabbage before serving.
Notes
Bottom cabbage wedges will be softer and richer with broth, while top wedges hold together more. Spoon extra buttery broth over each serving.
Nutrition
Calories: 465kcal
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