Ingredients

  • 4–6 chicken thighs (bone-in, skin-on or boneless)
  • 1 medium cabbage (cut into large chunks)
  • 1 onion (sliced)
  • 3 cloves garlic (minced)
  • 1 cup chicken broth
  • 1 tbsp olive oil (optional)
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp dried thyme or Italian seasoning
  • Optional: carrots or potatoes for extra heartiness

👩‍🍳 Instructions

1. Layer the Base

  • Place cabbage chunks at the bottom of the slow cooker.
  • Add onions and garlic on top.

2. Add Chicken

  • Season chicken with salt, pepper, paprika, and herbs.
  • Place chicken thighs on top of the cabbage.

3. Add Liquid

  • Pour chicken broth around (not directly over the chicken to keep seasoning intact).
  • Drizzle olive oil if using.

4. Cook

  • Cover and cook:
    • Low: 6–7 hours
    • High: 3–4 hours

5. Finish

  • Chicken should be tender and juicy.
  • Cabbage will be soft and flavorful.
  • Optional: broil chicken for 3–5 minutes if you want crispy skin.

❓ Q&A

Q1: Can I use chicken breast instead?
Yes, but thighs are juicier. Breasts may cook faster and can dry out.

Q2: Will cabbage get too soft?
It becomes very tender—if you prefer texture, add it halfway through cooking.

Q3: Can I make it spicy?
Add chili flakes or hot sauce for heat.

Q4: Can I cook it without broth?
Yes, the chicken releases juices, but broth adds extra flavor.

Q5: How long does it last?
Store in the fridge for up to 3 days. Reheat gently.