Slow Cooker Chicken, Cabbage and Potatoes with Garlic Butter Tips, FAQ & printable recipe

Tips for success

For the best texture, resist the temptation to open the slow cooker lid during the first few hours of cooking.

Every time the lid is removed, valuable heat and steam escape, which can extend the overall cooking time by up to twenty minutes. Keep the lid sealed tightly to allow the gentle steam to cook the chicken and potatoes evenly.

If a slightly browned finish is desired on the chicken skin, transfer the cooked drumsticks to a baking sheet once the slow cooking cycle is complete.

Place them under a preheated oven broiler for three to five minutes until the skin becomes golden and slightly crisp. Drizzle some of the garlic butter broth from the slow cooker over the chicken before serving.

Variations

• Spicy Garlic Butter Chicken: Add half a teaspoon of red pepper flakes or a pinch of cayenne pepper to the melted butter mixture for a subtle kick of heat that complements the cabbage.
• Herb-Infused Chicken and Potatoes: Substitute the Italian seasoning with fresh rosemary sprigs and thyme placed directly on top of the chicken drumsticks during the cooking process.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to three to four days.

Freezer

Freezing is not recommended as cabbage and potatoes lose their pleasant texture and become mushy when thawed.

Reheat

Reheat portions in a saucepan over medium-low heat with a splash of broth, or in the microwave until the chicken reaches 165°F (74°C).

Allow the cooked chicken, cabbage, and potatoes to cool completely at room temperature for no more than two hours before transferring them to storage containers. Store the leftovers in airtight containers, ensuring some of the seasoned garlic butter broth is poured over the chicken and vegetables to keep them moist during storage.

The vegetables can be prepped the night before to save time in the morning. Cut the cabbage into wedges and halve the potatoes, then store them in separate airtight containers in the refrigerator.

Do not combine the ingredients in the slow cooker insert ahead of time, as the cold ceramic insert will take too long to heat up, affecting cooking times.

Serving ideas

Serve this comforting dish hot, straight from the slow cooker. Arrange a portion of tender cabbage wedges and baby potatoes on a shallow rimmed plate or bowl, then place one or two chicken drumsticks on top.

Spoon a generous amount of the warm garlic butter broth from the bottom of the slow cooker over the entire plate to enhance the flavor.

A sprinkle of fresh herbs can add a nice finishing touch to the plate. Pair this meal with crusty rustic bread to soak up the delicious garlic butter broth left at the bottom of the bowl. It is a complete, satisfying meal that requires no additional side dishes.

Frequently asked questions

Recipe card

Slow Cooker Chicken, Cabbage and Potatoes with Garlic Butter

Prep 15 minCook 6 hTotal 6 h 15 minServes 4

Ingredients

• 1 medium head green cabbage, cut into thick wedges
• 1 1/2 lbs baby yellow potatoes, halved
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp Italian seasoning
• 8 bone-in, skin-on chicken drumsticks
• 1 cup chicken broth

Instructions

1. Place the prepared green cabbage wedges and halved baby yellow potatoes in an even layer at the bottom of the slow cooker insert.
2. 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.
3. 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.
4. 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.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

24 g

Fat

30 g

Fiber

4 g

Sugar

3.5 g

Sodium

350 mg

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