This 5-ingredient slow cooker buttered cabbage and chicken reminds me of the kind of meal my mother would throw together on a busy December day—simple, hearty, and filling the whole house with a cozy aroma. Around here in the rural Midwest, we’ve always stretched a head of cabbage and a few bone-in chicken thighs into something that could feed a hungry family without much fuss. You literally nestle raw cabbage wedges and raw chicken thighs into the slow cooker, splash in a bit of broth, dot everything with butter, and let time do the work. It’s the sort of no-nonsense, stick-to-your-ribs dish that has husbands (and grandkids) wandering into the kitchen asking when supper will be ready, and it fits right in with the easy, comforting meals we lean on during the holidays.
Serve these tender chicken thighs and buttery cabbage straight from the slow cooker into shallow bowls, making sure everyone gets plenty of the rich juices from the bottom. A side of mashed potatoes or buttered egg noodles is perfect for soaking up all that flavorful broth. Warm dinner rolls or a crusty loaf of bread fit right in on a holiday table, especially with a little extra butter. If you like a bit of color, add a simple side of steamed carrots or a tossed green salad to balance the richness. A jar of dill pickles or a spoonful of tangy sauerkraut on the side keeps it true to old-fashioned Midwestern comfort cooking.
5-Ingredient Slow Cooker Buttered Cabbage and Chicken
Servings: 4
Ingredients
1 small to medium head green cabbage, cored and cut into 6–8 large wedges
2 to 2 1/2 pounds bone-in, skin-on chicken thighs (about 4 to 6 thighs)
4 tablespoons unsalted butter, cut into small pieces
1 cup low-sodium chicken broth
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, or to taste (optional, not counted in 5 core ingredients)
Directions
Prepare the cabbage by removing any tough or damaged outer leaves. Cut the cabbage into 6–8 large wedges, keeping the core attached to help the wedges hold together. Set aside.
Season the chicken thighs lightly on both sides with a pinch of the salt and black pepper, if using. This step helps the chicken flavor the cabbage as it cooks.
Lay the raw cabbage wedges in the bottom of a 5- to 6-quart slow cooker, arranging them so they cover most of the base. It’s fine if they overlap or stand on their sides a bit.
Pages: 1 2
