Slow Cooker Chicken, Cabbage & Potatoes Step-by-step instructions

Before you start

Before starting, wash and prep all the vegetables carefully. Scrub the red potatoes and cut them in half, peel the carrots and slice them into thick rounds, and cut the cabbage into uniform wedges.

Pat the chicken thighs dry with paper towels to ensure the seasoning adheres properly. Melt the butter and measure out the chicken broth, dried herbs, and seasoning so everything is ready to assemble.

Instructions

Vegetable and Chicken Layering

1. 1Season the Chicken
   Rub the seasoning evenly over all sides of the chicken thighs to ensure complete coverage.
   Look for The chicken thighs should be evenly coated with the seasoning.
   Tip Pat the chicken thighs dry with a paper towel before seasoning to help it stick.
2. 2Layer the Vegetables
   Place the halved red potatoes, sliced carrots, and green cabbage wedges into the bottom of a 6-quart slow cooker, distributing them in relatively even layers.
   Look for The vegetables should form a sturdy base at the bottom of the pot.
   Tip Keep the cabbage wedges intact to prevent them from breaking apart too much during cooking.

At the end of this phase, the slow cooker is fully prepped with the red potatoes, sliced carrots, and cabbage wedges arranged neatly at the bottom.

The seasoned chicken thighs are placed directly on top of the vegetables, creating a neat layer that will baste the ingredients underneath as they cook. There should be no liquid in the pot yet.

Slow Cooking and Braising

3. 3Add Chicken and Broth
   Arrange the seasoned chicken thighs directly on top of the layered vegetables. In a small measuring cup, stir together the chicken broth, melted unsalted butter, and dried herbs, then pour the mixture evenly over the chicken and vegetables.
   Look for The herb butter broth should coat the chicken and settle at the bottom.
   Tip Pouring the broth over the chicken helps distribute the herbs down onto the vegetables.
4. 4Slow Cook to Perfection
   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 chicken is tender and reaches a safe internal temperature of 165°F (74°C) and the vegetables are fully tender.
   Look for The chicken will be tender enough to pull apart easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to open the lid during cooking, as this releases heat and increases cooking time.

After several hours of slow cooking, the kitchen will be filled with a rich, savory aroma of herbs and chicken. The chicken thighs will be fully cooked, tender, and easily pierced with a fork, while the cabbage wedges will have softened and absorbed the golden herb butter broth bubbling at the bottom of the crock.

Shredding and Plating

5. 5Shred and Serve
   Carefully transfer the chicken thighs and vegetables to a serving platter or individual bowls. Use a fork to gently pull the tender chicken apart, and ladle the rich herb butter broth from the bottom of the slow cooker generously over the top.
   Look for The hot steam rises as the tender chicken pulls apart easily.
   Tip Serve immediately while piping hot with crusty bread to soak up the savory broth.

In this final phase, the chicken thighs are tender enough to pull apart easily, and the vegetables are perfectly cooked. The dish is ready to be plated, with the rich, buttery herb broth from the bottom of the slow cooker ladled generously over the chicken, potatoes, and braised cabbage wedges just before serving.

Common mistakes

One common mistake is cutting the cabbage wedges too thin, which causes them to dissolve into mush during the long cooking process.

Another error is placing the chicken at the bottom of the slow cooker underneath the vegetables; the chicken must sit on top so its juices drip down and flavor the potatoes and cabbage while preventing the meat from becoming waterlogged.

How to tell it’s done

The chicken is fully cooked and safe to eat when it reaches an internal temperature of 165°F (74°C) on an instant-read meat thermometer.

It should be tender enough to pull apart easily with a fork. The red potatoes and carrots are done when a fork slides into the center of the largest pieces with absolutely no resistance.

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