Simple Slow Cooker Chicken Thighs with Cabbage

Ingredients

• 4–6 bone-in, skin-on chicken thighs
• 1 medium head green cabbage, cut into large wedges
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon olive oil or melted butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• ½ teaspoon onion powder
• 1 tablespoon Worcestershire sauce, optional

Instructions

1. Prepare the cabbage:
   Place the cabbage wedges and sliced onion in the bottom of a 6-quart slow cooker. Add the minced garlic.
2. Season the chicken:
   Pat the chicken thighs dry. Rub them with olive oil or melted butter, then season generously with salt, pepper, paprika, thyme, and onion powder.
3. Layer everything:
   Arrange the chicken thighs on top of the cabbage. Pour the chicken broth and Worcestershire sauce around—not directly over—the chicken.
4. Slow cook:
   Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken reaches at least 165°F / 74°C internally and is tender.
5. Optional crispy skin:
   If you want browned, crispy chicken skin, transfer the cooked thighs to a baking sheet and broil for 2–4 minutes, watching closely.
6. Serve:
   Spoon the tender cabbage and onions onto plates and place a chicken thigh on top. Drizzle with some of the flavorful cooking juices.

Helpful Tips

• Bone-in thighs stay especially juicy during slow cooking.
• Don’t add too much liquid—the cabbage releases plenty of moisture as it cooks.
• For extra flavor, brown the chicken thighs in a skillet before putting them in the slow cooker.
• Add sliced carrots or potatoes for a complete one-pot meal.

Yield: 4–6 servings
Prep: 10 minutes
Cook: 5–6 hours on LOW