Slow Cooker Chicken Thighs with Cabbage and Bacon Tips, FAQ & printable recipe

Tips for success

To enhance the flavor, you can sear the bacon in a skillet before adding it to the slow cooker, though this is optional. The rendered fat will provide a deeper, toastier flavor to the dish.

If you prefer a thicker sauce, you can remove some of the liquid after cooking and reduce it in a small saucepan on the stove with a little bit of cornstarch slurry before pouring it back over the finished dish.

For a more aromatic profile, add a few sprigs of fresh herbs like thyme or rosemary during the last hour of cooking. Remove the stems before serving. If you enjoy a bit of heat, a pinch of red pepper flakes added with the garlic powder will provide a subtle kick that cuts through the richness of the bacon and the natural sweetness of the cabbage.

Variations

• Spicy Cabbage and Chicken: Add one sliced jalapeño or a teaspoon of red pepper flakes to the seasoning step for a gentle heat that complements the savory bacon and cabbage.
• Herbed Chicken and Cabbage: Incorporate two sprigs of fresh thyme and a sprig of rosemary during the cooking process to add an earthy, aromatic layer to the final dish.

Storage and make-ahead

Fridge

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

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat gently in a saucepan over medium-low heat or in the microwave until steaming hot.

Allow the leftover chicken and cabbage to cool to room temperature for no more than 2 hours before transferring it to an airtight container. Keep the dish in the refrigerator for up to 3 days.

For longer storage, you can freeze the leftovers in a freezer-safe container for up to 2 months. When freezing, ensure there is as little air as possible in the container to prevent freezer burn.

This dish is excellent for make-ahead meals because the flavors have time to meld while sitting in the refrigerator. You can assemble the ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator.

In the morning, simply place the insert into the slow cooker base and start the cooking process. This saves significant time on busy mornings.

Serving ideas

Serve the chicken and cabbage warm, directly from the slow cooker or plated individually. It is delicious on its own, but it also pairs perfectly with a side of crusty bread to soak up the flavorful broth. If you want a more substantial meal, serve it alongside steamed potatoes or over a bed of fluffy white rice, which will absorb the juices beautifully.

Garnish each serving with a sprinkle of fresh parsley or chives for a pop of color and a touch of freshness. A dollop of sour cream or a squeeze of fresh lemon juice can also add a bright, acidic contrast to the savory, smoky notes of the bacon.

Keep the serving temperature consistent by using warmed plates if possible, as this keeps the dish at its best for longer.

Frequently asked questions

Recipe card

Slow Cooker Chicken Thighs with Cabbage and Bacon

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 lb boneless skinless chicken thighs
• 1/2 head cabbage, cut into wedges
• 4 slices bacon, chopped
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup chicken broth

Instructions

1. Place the boneless skinless chicken thighs into the slow cooker insert, tiling them edge to edge to create an even base. Tuck the cabbage wedges into the gaps between the chicken pieces.
2. Scatter the chopped bacon over the top of the chicken and cabbage. Sprinkle the garlic powder and black pepper evenly over the contents. Pour the chicken broth over everything in the slow cooker.
3. Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C). Let the meat rest for at least 5 minutes before serving.

Estimated nutrition per serving

Calories

320

Protein

28.5 g

Carbohydrates

12 g

Fat

18 g

Fiber

3.5 g

Sugar

4 g

Sodium

650 mg

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