Slow Cooker Bacon Cabbage Chicken for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider rendering the bacon in a skillet for a few minutes before adding it to the slow cooker, though this is optional.

Adding a pinch of black pepper or garlic powder can enhance the natural flavors of the cabbage and chicken without overpowering the dish. Adjust the seasoning based on the saltiness of the bacon used, as this is the primary source of salt in the recipe.

If you prefer a charred finish, you can transfer the cooked chicken thighs to a preheated oven broiler for 2 to 3 minutes after the slow cooker cycle finishes.

This adds a nice golden color and a slightly crisp texture to the surface of the meat. Be careful not to leave them under the broiler for too long, as they can dry out quickly once removed from the moisture of the slow cooker.

Variations

• Spicy Bacon Cabbage Chicken: Add a teaspoon of red pepper flakes or a dash of hot sauce to the slow cooker before turning it on for a spicy kick that complements the savory bacon.
• Herb-Infused Version: Stir in a tablespoon of dried thyme or rosemary during the assembly phase to add an earthy aroma that pairs perfectly with the tender chicken and cabbage.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Cool completely before sealing.

Freezer

Freeze in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before reheating to maintain the best texture.

Reheat

Reheat in a microwave-safe dish on medium power until heated through, or gently warm in a skillet over low heat with a splash of water or broth.

Store any leftovers in an airtight container to keep the chicken from drying out. Place the container in the refrigerator immediately after the food has cooled to room temperature, which should take no longer than two hours.

Proper storage ensures the quality of the ingredients is maintained for up to three days, allowing for easy lunches or dinners later in the week.

You can prepare the cabbage and bacon the night before and store them in the refrigerator, ready to be assembled in the slow cooker in the morning. This saves significant time during busy days. Avoid seasoning the chicken until just before placing it in the slow cooker to maintain the freshest possible flavor and texture for the final dish.

Serving ideas

Serve this dish directly from the slow cooker to keep it warm for everyone at the table. It pairs beautifully with a side of crusty bread or a simple grain, such as rice or quinoa, which can soak up the flavorful juices created at the bottom of the pot.

The combination of textures from the tender cabbage and juicy chicken makes it a satisfying stand-alone meal.

For an elegant presentation, garnish the plates with fresh herbs like parsley or chives to add a pop of color. Since this is a hearty dish, it works well as a main course for family dinners. Ensure everyone has a fork and knife to easily manage the tender chicken pieces. The juices from the slow cooker can be spooned over the chicken for extra flavor.

Frequently asked questions

Recipe card

Slow Cooker Bacon Cabbage Chicken for an Easy Weeknight Dinner

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 chicken thighs, skinless and boneless
• 4 slices bacon, chopped
• 1 head green cabbage, shredded

Instructions

1. Using a sharp knife and cutting board, shred the cabbage into thin ribbons. Chop the bacon into small pieces. Trim any excess fat from the chicken thighs if necessary, and ensure they are ready to be placed in the slow cooker.
2. Place the shredded cabbage into the base of the slow cooker. Arrange the raw chicken thighs on top of the cabbage bed. Sprinkle the chopped bacon evenly over the chicken and cabbage, allowing the fat to distribute as it renders during the cooking process.
3. Cover the slow cooker and cook on high for 4 hours. Once the time is up, verify the chicken has reached an internal temperature of 165°F (74°C). Use tongs to transfer the chicken and cabbage to a plate. Let the chicken rest for 5 minutes before serving to ensure maximum tenderness.

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

12 g

Fat

18 g

Fiber

4 g

Sugar

6 g

Sodium

450 mg

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