Slow Cooker Chicken and Cabbage in Tomato Sauce Tips, FAQ & printable recipe

Tips for success

For the best flavor, let the dish rest for 5 minutes after cooking before serving. This allows the juices to redistribute through the chicken.

If you want a thicker sauce, you can remove the chicken and cabbage to a platter, then simmer the sauce on the stovetop for a few minutes to reduce. Conversely, if the sauce is too thick, stir in a few tablespoons of chicken broth or water to loosen it.

This recipe is versatile: try adding a sliced onion or a few cloves of garlic to the slow cooker along with the chicken for extra depth. A bay leaf or a sprig of thyme can also be tucked in for a more herbal note, but remember to remove them before serving.

For a bit of heat, add a pinch of red pepper flakes with the paprika. The possibilities are endless without straying too far from the simple original.

Variations

• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño along with the spices for a subtle heat. You can also use a spicy tomato sauce or add a dash of your favorite hot sauce before serving.
• Herb Garden: Tuck a few sprigs of fresh thyme or a bay leaf into the slow cooker before cooking. Remove them before serving. A sprinkle of chopped fresh parsley or basil over the finished dish adds a burst of color and freshness.
• Vegetable Boost: Add sliced carrots, celery, or bell peppers along with the cabbage for extra vegetables. They will cook down and become tender, adding more texture and flavor to the sauce.
• Smoky Twist: Use smoked paprika instead of regular paprika for a deeper, smokier flavor. You can also add a few slices of cooked bacon or a smoked ham hock to the slow cooker for a richer, meatier taste.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce may thicken; add a splash of water when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot through. Or microwave in 1-minute increments, stirring between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and may even taste better the next day. Reheat gently in the microwave or on the stovetop, adding a splash of water if the sauce has thickened too much.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook as directed. If going straight from the fridge, add about 30 minutes to the cooking time. This makes it a true grab-and-go dinner.

Serving ideas

Serve this slow cooker chicken and cabbage over steamed rice, mashed potatoes, or egg noodles to soak up the delicious sauce. A side of crusty bread is perfect for dipping.

For a lighter meal, it is also wonderful on its own with a simple green salad on the side. The leftovers are great for lunch the next day, either reheated or cold in a wrap.

For a complete family dinner, pair it with a simple vegetable side like roasted carrots or green beans. The dish is hearty enough to stand alone, but a bit of freshness from a lemon wedge or chopped parsley can brighten the plate.

If you like a little heat, offer hot sauce at the table. This is a comforting, satisfying meal that pleases a crowd.

Frequently asked questions

Recipe card

Slow Cooker Chicken and Cabbage in Tomato Sauce

Prep 5 minCook 6 hTotal 6 h 5 minServes 6

Ingredients

• 6 boneless skinless chicken thighs
• 1 small head green cabbage, cut into wedges
• 1 tbsp onion powder
• 1 tbsp paprika
• 2 cups tomato sauce

Instructions

1. Place the chicken thighs in the bottom of the slow cooker in a single layer, overlapping slightly if needed. Tuck the cabbage wedges between and around the chicken pieces, nestling them in so they are partially submerged in the sauce later.
2. Sprinkle the onion powder and paprika evenly over the chicken and cabbage. Use your fingers or a small spoon to distribute the spices as evenly as possible, so every bite gets flavor.
3. Pour the tomato sauce evenly over the chicken and cabbage. Use a spoon to nudge the cabbage wedges so they are partially coated with the sauce, but do not stir vigorously—you want the wedges to hold their shape.
4. Put the lid on the slow cooker and set it to low heat. Cook for 6 to 7 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C) and the cabbage is soft when pierced with a fork.
5. After 6 hours, check the chicken with an instant-read thermometer. Insert it into the thickest part of a thigh; it should read 165°F (74°C). If not, continue cooking and check again after 30 minutes.
6. Using tongs, transfer the chicken thighs and cabbage wedges to a serving platter. Spoon some of the tomato sauce from the slow cooker over the top. Serve hot, with extra sauce on the side if desired.

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

12 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.