Slow Cooker Oktoberfest Chicken Drumsticks and Red Cabbage Step-by-step instructions

Before you start

Before starting, pat the chicken drumsticks dry with paper towels. Shred the red cabbage into thin strips—about 1/4-inch thick—and core and slice the apples. Measure all the seasonings and liquids so they are ready to add.

No need to brown the chicken; the slow cooker does all the work. Have a 6-quart slow cooker ready and a small ramekin or bowl for the caraway and brown sugar.

Instructions

Layer and Season

1. 1Arrange the Chicken
   Place the chicken drumsticks in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed. Season with kosher salt and black pepper.
   Look for The drumsticks should cover the bottom of the insert evenly.
   Tip Remove the drumsticks from the refrigerator just before adding to the slow cooker to keep them cold until cooking.
2. 2Add Cabbage and Apples
   Pile the shredded red cabbage and apple slices on top of the chicken. They can mound up; they will shrink as they cook.
   Look for The cabbage and apples should completely cover the chicken.
   Tip Use a large head of cabbage or two small ones to get about 2 pounds of shreds.
3. 3Season and Pour
   Sprinkle the caraway seeds and brown sugar over the cabbage and apples. Pour the apple cider vinegar and chicken broth over everything.
   Look for The liquid should come about halfway up the cabbage, but not cover it completely.
   Tip Use a small ramekin to sprinkle the spices evenly, as shown in the video.

At the end of this phase, the slow cooker is filled with a mound of shredded cabbage and apple slices over the seasoned chicken.

The caraway and brown sugar are sprinkled on top, and the vinegar and broth have been poured over, creating a colorful, aromatic base. The cabbage may look high, but it will shrink significantly during cooking.

Slow Cook to Tender

4. 4Cook Low and Slow
   Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and cooked through.
   Look for The cabbage will soften and release liquid, and the chicken will pull away from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
5. 5Check Temperature
   Insert an instant-read thermometer into the thickest part of a drumstick without touching the bone. The temperature must read at least 165°F (74°C).
   Look for The thermometer should read 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check a second drumstick to ensure even cooking.

After several hours, the cabbage has softened and released liquid, creating a deep purple braising liquid. The chicken drumsticks are fully cooked, with pale, tender skin. The aroma is sweet and spiced with caraway. Use a thermometer to confirm the chicken has reached 165°F (74°C) before proceeding.

Rest and Serve

6. 6Rest and Serve
   Turn off the slow cooker. Let the chicken rest in the liquid for 5 minutes before serving. Use tongs to transfer the drumsticks and cabbage to a platter, spooning some of the cooking liquid over the top.
   Look for The chicken skin will be pale and soft, and the cabbage deep purple and tender.
   Tip Serve with a slotted spoon to leave excess liquid behind.

The chicken rests briefly in the cooking liquid, allowing the juices to settle. When served, the drumsticks are moist and pull easily from the bone, and the cabbage is soft and tangy-sweet. The plate shows the drumsticks nestled in the purple cabbage and apple slices, with a light steam rising.

Common mistakes

A common mistake is lifting the lid to check on the food, which releases heat and extends cooking time. Trust the process and resist the urge. Another pitfall is using too much liquid; the cabbage releases plenty of moisture, so stick to the amounts given.

Overcrowding the slow cooker can lead to uneven cooking, so use a 6-quart model. Finally, don't skip the resting time—it lets the juices redistribute and makes the chicken even more succulent.

How to tell it’s done

The dish is done when the chicken drumsticks are cooked through and the meat is tender enough to pull away from the bone. Insert an instant-read thermometer into the thickest part of a drumstick without touching bone; it must read at least 165°F (74°C).

The cabbage should be soft and deeply colored, with a sweet-tart aroma. If the chicken needs more time, continue cooking in 30-minute increments until the temperature is reached.

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