Slow Cooker Bacon Cabbage Chicken with Crispy Skin Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile of this rustic dish, consider adding a splash of apple cider vinegar to the cabbage before cooking. The subtle acidity cuts through the richness of the bacon fat, beautifully balancing the natural sweetness of the braised cabbage.

Another excellent tip is to deglaze the skillet used for searing the chicken. Pour a small splash of the chicken broth into the hot skillet, scrape up all the caramelized browned bits from the bottom, and pour this flavorful liquid directly over the cabbage in the slow cooker.

If you prefer a thicker sauce at the end of cooking, you can easily create a cornstarch slurry. Remove the cooked chicken thighs and cabbage to a warm platter, then whisk a tablespoon of cornstarch mixed with cold water directly into the hot liquid remaining in the slow cooker.

Cover and cook on high for ten to fifteen minutes until the sauce thickens into a rich, glossy gravy. Pour this savory gravy over the chicken and cabbage just before serving to add an extra layer of luxurious texture.

Variations

• Spicy Mustard Cabbage: Stir two tablespoons of stone-ground Dijon mustard into the chicken broth before pouring it over the cabbage to add a sharp, tangy kick.
• Garlic Herb Infusion: Add four minced garlic cloves and a teaspoon of dried thyme to the cabbage layer for an aromatic, earthy flavor profile.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze the chicken and cabbage in a freezer-safe container for up to 2 to 3 months; thaw overnight in the fridge.

Reheat

Reheat in a skillet over medium-low heat with a splash of broth until the chicken reaches 165°F (74°C) throughout.

Allow any leftovers to cool completely at room temperature for no more than two hours to prevent bacterial growth. Transfer the chicken, cabbage, and remaining juices into an airtight container. Store the container in the refrigerator for up to three to four days. For the best quality, store the reserved crispy bacon bits in a separate small container at room temperature so they maintain their crunch, and sprinkle them over the dish only after reheating.

This recipe is highly adaptable for make-ahead meal preparation. You can chop the cabbage, crisp the bacon, and sear the chicken thighs the evening before. Store the prepped cabbage in a large zip-top bag in the refrigerator, and keep the seared chicken and bacon in separate airtight containers. In the morning, simply assemble the ingredients in the slow cooker pot, pour in the broth, and set the timer. This reduces morning preparation time to under five minutes.

Serving ideas

This slow cooker masterpiece is a complete, satisfying meal on its own, but it also pairs wonderfully with several classic side dishes. Serve the tender chicken and savory cabbage alongside a mountain of creamy mashed potatoes to soak up all the delicious, smoky pan juices.

Crusty rustic bread or warm dinner rolls are also fantastic for dipping into the savory broth. For a lighter pairing, a simple side salad with a bright vinaigrette provides a refreshing contrast to the rich, savory flavors of the main dish.

When presenting this dish, use a wide, shallow serving bowl or a large rimmed platter. Arrange the glistening, tender cabbage as a bed at the bottom, then nestle the golden chicken thighs gently on top.

Spoon a generous amount of the rich cooking broth over the chicken to keep it moist, then finish by scattering the crispy bacon bits evenly across the entire platter. The contrast between the soft cabbage, golden chicken, and dark, crispy bacon makes for a beautiful presentation.

Frequently asked questions

Recipe card

Slow Cooker Bacon Cabbage Chicken with Crispy Skin

Prep 15 minCook 4 h 15 minRest 5 minTotal 4 h 35 minServes 4

Ingredients

• 6 slices bacon, chopped
• 4 bone-in, skin-on chicken thighs
• 1 medium head green cabbage, chopped
• 1/2 cup chicken broth

Instructions

1. Place the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, for 5 to 7 minutes until the bacon is completely crispy and the fat has rendered. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
2. Place the chicken thighs skin-side down in the hot bacon fat. Sear for 5 to 6 minutes until the skin is deep golden brown and crispy, then flip and sear the other side for 2 minutes. Transfer to a plate.
3. Place the seasoned chopped green cabbage into the bottom of a six-quart slow cooker. Pour the chicken broth evenly over the cabbage layer, ensuring it is distributed well.
4. Arrange the seared chicken thighs in a single layer on top of the cabbage, skin-side up. Cover the slow cooker with its lid and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is tender.
5. Verify that the chicken thighs have reached a safe internal temperature of 165°F (74°C) using a digital meat thermometer. Carefully lift the chicken thighs and cabbage onto a serving platter, then scatter the reserved crispy bacon bits over the top before serving hot.

Contains: celery

Estimated nutrition per serving

Calories

330

Protein

23 g

Carbohydrates

8 g

Fat

22 g

Fiber

3 g

Sugar

4 g

Sodium

450 mg

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