Slow Cooker Smoky Paprika Chicken Thighs with Melting Cabbage Step-by-step instructions

Before you start

Before you start, pat the chicken thighs dry with paper towels and season them lightly with salt and pepper. Cut the cabbage into thick wedges, leaving the core intact so the layers stay together.

Mince the garlic and measure out the smoked paprika, chicken broth, and butter. Have your slow cooker ready and a small bowl for mixing the spice rub. This is a simple recipe, but a little prep makes the assembly quick and easy.

Instructions

Assemble and Season

1. 1Arrange the chicken and cabbage
   Place the chicken thighs skin side up in the slow cooker, fitting them snugly in a single layer. Nestle the cabbage wedges between the thighs, tucking them in so they are surrounded by the chicken.
   Look for The slow cooker should be full but not overcrowded.
   Tip If the thighs are very large, trim any excess skin so they fit evenly.
2. 2Season with paprika and garlic
   In a small bowl, mix the smoked paprika, minced garlic, salt, and black pepper. Sprinkle this mixture evenly over the chicken and cabbage, making sure to coat the exposed surfaces.
   Look for The paprika should create a red, even dusting over the meat and vegetables.
   Tip For a deeper flavor, rub the seasoning directly onto the chicken skin.
3. 3Pour over the buttery broth
   Combine the chicken broth and melted butter in a measuring cup. Pour the mixture around the edges of the slow cooker, being careful not to wash the seasoning off the chicken skin.
   Look for The liquid should come about halfway up the sides of the chicken.
   Tip Pour slowly to keep the spice rub in place.

After arranging the chicken and cabbage, the slow cooker should look full and colorful, with the paprika and garlic creating a vibrant red coating.

The broth and butter should be pooled around the edges, not covering the chicken skin. Everything should be neatly nestled together, ready to cook.

Slow Cook

4. 4Cook on low
   Cover the slow cooker and cook on low for 6 to 7 hours, until the chicken is cooked through and the cabbage is very tender. The chicken is done when it reaches an internal temperature of 165°F (74°C).
   Look for The chicken skin will look pale and soft, and the cabbage will be translucent and silky.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.

After 6 to 7 hours on low, the kitchen will smell wonderfully smoky and buttery. The chicken skin will look pale and soft, and the cabbage will be translucent and silky. The broth will have reduced slightly and look glossy. The chicken should be fork-tender and easily pull away from the bone.

Serve

5. 5Serve hot
   Using tongs, carefully transfer the chicken thighs and cabbage wedges to a serving platter. Spoon some of the buttery broth over the top. Serve immediately.
   Look for The chicken should be fork-tender and the cabbage almost melting.
   Tip Skim off any excess fat from the broth before serving if desired.

When you lift the chicken out, it should be tender and juicy, with the meat easily separating from the bone. The cabbage wedges should hold their shape but be soft enough to cut with a fork. The broth should be rich and flavorful, perfect for spooning over the top.

Common mistakes

One common mistake is lifting the lid too often to check on the food, which lets out heat and slows down cooking. Another is using cabbage wedges that are too thin—they may turn to mush.

Also, be sure to season generously with salt and pepper; the cabbage and chicken need it to bring out their flavors. Finally, don’t skip the melted butter—it adds richness and helps the spices cling to the meat.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, and the meat is tender enough to pull apart with a fork. The cabbage should be very soft and almost translucent, easily pierced with a knife.

The broth will have reduced slightly and be rich and flavorful. If the chicken hasn’t reached temperature after the suggested cooking time, continue cooking for another 30 minutes and check again.

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