Slow Cooker Chicken, Cabbage and Potatoes with Garlic Butter Step-by-step instructions

Before you start

Before starting the slow cooker, gather all ingredients and prep the vegetables. Wash the baby yellow potatoes and cut them in half so they cook evenly.

Remove any wilted outer leaves from the green cabbage, cut the head into thick wedges, and ensure the core is mostly removed but left slightly intact to hold the wedges together. Melt the butter and mince the fresh garlic cloves so they are ready to be whisked with the dried seasonings.

Instructions

Vegetable Base Layering

1. 1Layer the Vegetables
   Place the prepared green cabbage wedges and halved baby yellow potatoes in an even layer at the bottom of the slow cooker insert.
   Look for The vegetables should form a flat, sturdy base layer.
   Tip Keep the cabbage wedges intact to prevent them from breaking down too much.
2. 2Season with Garlic Butter
   In a small bowl, whisk together the melted unsalted butter, minced garlic, and Italian seasoning. Pour this seasoned butter mixture evenly over the cabbage and potatoes.
   Look for The vegetables should be thoroughly coated in the butter mixture.
   Tip Use a pastry brush if necessary to distribute the seasoning evenly.

At the end of this first phase, the bottom of the slow cooker is completely lined with thick wedges of green cabbage and halved baby yellow potatoes.

The vegetables are thoroughly coated in a golden, fragrant stream of melted garlic butter and dried herbs. The kitchen should already smell faintly of garlic and rich butter before the heat is even turned on.

Chicken and Broth Assembly

3. 3Add Chicken and Broth
   Arrange the chicken drumsticks in a single layer directly on top of the seasoned cabbage and potatoes. Gently pour the chicken broth around the sides of the slow cooker, avoiding the chicken.
   Look for The broth should settle at the bottom of the cooker.
   Tip Pouring the broth down the side keeps the seasonings on the chicken.

Before covering the slow cooker, the chicken drumsticks rest in a single layer on top of the seasoned cabbage and potatoes. The chicken broth has been poured gently around the sides of the pot, settling at the bottom without washing the garlic butter off the meat. The liquid should rise slightly around the base of the vegetables.

The Slow Cook Cycle

4. 4Slow Cook and Serve
   Cover the slow cooker with the lid. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender and the chicken drumsticks reach a safe internal temperature of 165°F (74°C). Pull the tender chicken meat apart with a fork before serving.
   Look for The chicken meat should pull apart easily and the broth should bubble gently.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Keep the lid closed during cooking to maintain consistent heat.

After hours of slow cooking, the broth is bubbling gently around the edges of the pot. The cabbage wedges have softened and turned translucent, the potatoes are tender when pierced with a fork, and the chicken meat is exceptionally tender, pulling away easily from the bone.

The steam rising from the pot carries a rich, savory aroma of garlic, butter, and cooked chicken.

Common mistakes

One common mistake is adding too much liquid at the beginning of the cooking process. Cabbage releases a significant amount of water as it cooks down, which combines with the chicken juices and melted butter to create a rich sauce.

Adding excessive broth will submerge the ingredients and dilute the flavors, resulting in a watery dish rather than a rich, buttery glaze.

How to tell it’s done

To ensure the dish is fully cooked and safe to consume, the chicken drumsticks must reach a minimum internal temperature of 165°F (74°C) when tested with a meat thermometer in the thickest part of the meat, avoiding the bone. The potatoes should be completely tender and easily pierced with a fork, and the cabbage wedges should be soft and translucent.

• Poultry: 165°F (74°C) in the thickest part