Crock Pot Chicken, Potatoes & Cabbage
Description
This Crock Pot Chicken, Potatoes & Cabbage is a simple, hearty, old-fashioned comfort meal made with tender chicken, buttery potatoes, and cabbage slowly cooked in a flavorful herb broth. Everything cooks together in the slow cooker, making this an easy one-pot family dinner with minimal prep. 🥔🍗🥬
🥘 Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs or breasts
- 1 medium head green cabbage, cut into large wedges
- 1½ lb baby potatoes, halved
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¾ tsp salt, or to taste
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh lemon juice, optional
👩🍳 Instructions
- Prepare the vegetables: Place the potatoes and sliced onion in the bottom of a 6-quart Crock Pot.
- Arrange the cabbage wedges over the potatoes.
- Season the chicken: Rub the chicken with olive oil, paprika, garlic powder, onion powder, thyme, salt, and black pepper.
- Place the seasoned chicken on top of the vegetables.
- Add minced garlic and pour the chicken broth and Worcestershire sauce around the chicken.
- Dot the top with butter.
- Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and the chicken reaches 165°F (74°C) internally.
- Carefully remove the chicken and let it rest for 5 minutes.
- Stir the cabbage and potatoes gently through the flavorful broth.
- Slice or shred the chicken and return it to the Crock Pot.
- Finish with a little fresh lemon juice for brightness, if desired.
- Serve hot with plenty of the savory broth spooned over the chicken and vegetables.
💡 Pro Tips
- Chicken thighs are especially juicy and forgiving in the slow cooker.
- Cut potatoes into similar-sized pieces so they cook evenly.
- Keep the cabbage in large wedges so it doesn’t completely fall apart.
- For extra flavor, brown the chicken in a skillet before adding it to the Crock Pot.
- Add sliced carrots or celery for more vegetables.
- A sprinkle of fresh parsley just before serving makes the dish taste fresh and bright.
❓ Quick Q&A
Q: Can I use chicken breasts?
Yes. Chicken breasts work well, but check them toward the earlier end of the cooking time so they don’t become dry.
Q: Can I use red potatoes?
Absolutely! Red potatoes, Yukon Golds, or baby potatoes all work well.
Q: Can I add carrots?
Yes. Add 2–3 sliced carrots along with the potatoes.
Q: Can I make this ahead?
Yes. Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently with some of the cooking broth.
🍽️ Approximate Nutrition
Calories: 410 | Protein: 39g | Carbohydrates: 32g | Fat: 16g | Fiber: 6g
Approximate per serving; nutrition varies according to the chicken cut and portion sizes.
📌 Social Media Caption
One Crock Pot, one easy dinner, and SO much comfort! 🥬🍗🥔 Tender chicken, buttery potatoes, and cabbage slowly cook together in a savory herb broth for a cozy meal the whole family will love. Save this easy recipe for a busy weeknight! ❤️
