Slow Cooker Chicken, Cabbage & Potatoes Tips, FAQ & printable recipe

Tips for success

To enhance the flavor profile even further, sear the chicken thighs in a hot skillet with a tablespoon of oil for two to three minutes per side before placing them in the slow cooker.

This optional step creates a beautiful golden crust and locks in extra savory depth, though it is not strictly necessary for a delicious final result.

Arrange the cabbage wedges toward the top or sides of the slow cooker if they seem to be cooking too quickly.

Since cabbage has a high water content, it softens faster than root vegetables like potatoes and carrots, so keeping them slightly elevated helps them retain a pleasant, tender-crisp texture.

Variations

• Spicy Herb Chicken: Add half a teaspoon of crushed red pepper flakes or a pinch of cayenne pepper to the seasoning mix for a subtle, warming kick.
• Garlic Parmesan Chicken: Sprinkle a quarter cup of freshly grated Parmesan cheese over the chicken and vegetables during the last fifteen minutes of cooking.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days, ensuring they are cooled within 2 hours of cooking.

Freezer

Freezing is not recommended because the texture of the potatoes and cabbage will become grainy and mushy upon thawing.

Reheat

Reheat portions in a saucepan over medium-low heat with a splash of broth, or in the microwave in 30-second intervals until hot.

Cool any leftovers to room temperature within two hours of cooking, then transfer them to an airtight container. Store the container in the refrigerator for up to three to four days. Keep the cabbage, potatoes, and chicken together so they continue to absorb the herb butter broth while stored.

The vegetables can be chopped and the chicken can be seasoned up to twenty-four hours in advance. Store the prepped vegetables and seasoned chicken in separate airtight containers in the refrigerator.

When ready to cook, simply layer them in the slow cooker, pour the herb butter broth over, and start the machine.

Serving ideas

Serve this comforting dish warm, straight from the slow cooker. Arrange a portion of the tender chicken, a wedge of braised cabbage, and several red potatoes and carrots on a wide, shallow bowl.

Spoon a generous amount of the rich herb butter broth from the bottom of the pot over the top of each serving.

Accompany this meal with crusty rustic bread or warm dinner rolls to soak up the delicious herb-infused butter broth. A simple side salad with a light vinaigrette provides a fresh, crisp contrast to the rich, slow-cooked flavors of the chicken and buttery vegetables.

Frequently asked questions

Recipe card

Slow Cooker Chicken, Cabbage & Potatoes

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb boneless skinless chicken thighs
• 1 1/2 lb red potatoes, halved
• 3 carrots, sliced into 1/2-inch rounds
• 1 small head green cabbage, cut into wedges
• 1 cup chicken broth
• 4 tbsp unsalted butter, melted
• 1 tbsp dried herbs
• 1 tbsp seasoning

Instructions

1. Rub the seasoning evenly over all sides of the chicken thighs to ensure complete coverage.
2. 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.
3. 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.
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 chicken is tender and reaches a safe internal temperature of 165°F (74°C) and the vegetables are fully tender.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

33 g

Carbohydrates

27 g

Fat

26 g

Fiber

4 g

Sugar

5 g

Sodium

850 mg

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