Slow Cooker Garlic Chicken with Cabbage.

Ingredients

Main Components

• Chicken: 2.5 lbs (1.1 kg) boneless, skinless chicken thighs (or bone-in chicken thighs, skin removed)
• Cabbage: 1 medium head green cabbage (about 2 lbs), cored and cut into 1.5-inch thick wedges
• Aromatics: 8–10 large garlic cloves, minced (or sliced thin for milder flavor)
• Onion: 1 large yellow onion, sliced into 1/4-inch half-moons

Cooking Liquid & Seasonings

• Chicken Broth: 1 cup low-sodium chicken stock or bone broth
• Soy Sauce or Tamari: 2 tbsp (adds rich umami depth)
• Olive Oil or Butter: 1 tbsp (for searing, optional)
• Apple Cider Vinegar: 1 tbsp (brightens the savory flavors)
• Italian Seasoning: 1 tsp dried herbs (thyme, oregano, and rosemary)
• Paprika: 1/2 tsp smoked or sweet paprika
• Salt & Black Pepper: 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper (plus more to taste)
• Fresh Parsley: 2 tbsp chopped, for garnish

Instructions

1. 1.Prep the Vegetables: Prep Time: 5 min.
2. Remove any wilted outer leaves from the cabbage head. Cut the cabbage into quarters, remove the core, and slice the remaining quarters into thick 1.5-inch wedges. Layer the sliced yellow onions and cabbage wedges directly into the bottom of a 6-quart slow cooker insert.
3. Note: Placing the dense cabbage at the bottom ensures direct contact with the heat source so it cooks down evenly.
4. 2.Season and Sear the Chicken (Optional Step): Prep Time: 5 min | Medium-High Stove Heat.
5. Pat the chicken thighs dry with paper towels. Season both sides evenly with kosher salt, black pepper, paprika, and Italian seasoning.
6. Optional for extra flavor: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken for 2–3 minutes per side until light golden brown, then transfer on top of the cabbage layer in the slow cooker. (If skipping searing, simply place seasoned raw chicken directly over the cabbage).
7. 3.Build the Garlic Sauce: Prep Time: 3 min.
8. In a small bowl or measuring cup, whisk together the minced garlic, low-sodium chicken broth, soy sauce, and apple cider vinegar. Pour the sauce mixture evenly over the chicken thighs and cabbage.
9. 4.Set Cooker Intensity & Braise: Cook Time: 4 hrs (High) or 6-7 hrs (Low).
10. Cover the slow cooker with its lid and select your preferred cooking intensity:
11. Low Intensity: Cook for 6 to 7 hours until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
12. High Intensity: Cook for 3.5 to 4 hours .
13. 5.Shred & Serve: Prep Time: 2 min.
14. Once cooked, transfer the chicken to a plate and gently shred into bite-sized pieces using two forks, or leave whole if preferred. Toss the cooked cabbage gently in the accumulated garlic pan juices. Return the chicken to the pot, garnish with fresh chopped parsley, and serve warm.

Nutrition

Calories: 285 kcal — · Protein: 36 g 72% · Fat: 11 g 14% · Carbohydrates: 10 g 4% Dietary · Saturated Fat: 3 g 15% · Fiber: 3.5 g 12% · Sugar: 4.5 g — · Sodium: 580 mg 25%