Slow Cooker Garlic Chicken With Cabbage

Chicken With Cabbage and Carrots
Hiroshi Higuchi / Getty Images
  • Total: 4 hrs 15 mins
  • Prep: 15 mins
  • Cook: 4 hrs
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
846 Calories
45g Fat
24g Carbs
85g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 846
% Daily Value*
Total Fat 45g 57%
Saturated Fat 14g 69%
Cholesterol 263mg 88%
Sodium 580mg 25%
Total Carbohydrate 24g 9%
Dietary Fiber 7g 24%
Protein 85g
Calcium 185mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For an easy, flavorful meal, slow cook chicken pieces with onions, garlic, and carrots. Cabbage wedges are cooked separately on the stovetop and served with the chicken for a complete meal. It's a simple combination of ingredients and a snap to prepare in the slow cooker.

Use whole chicken legs or chicken quarters, thighs, or other chicken pieces in this recipe. Feel free to add some sliced celery or leeks to the chicken in the slow cooker, or add some small potatoes to the pot to cook along with the cabbage.

While this dish doesn't need any accompaniment, serve with boiled potatoes or rolls for a feast. The leftovers are delicious, too.


  • 4 pounds chicken pieces (quartered chicken, whole legs, thighs, etc.)
  • Kosher salt (to taste)
  • Black pepper (to taste)
  • 1 cup baby carrots
  • 1 medium onion (chopped)
  • 5 to 6 garlic cloves (chopped)
  • 2 cups chicken broth (low-sodium or unsalted)
  • 1 large bay leaf
  • 1 medium head green cabbage
  • 2 tablespoons butter
  • Optional: garlic powder (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Season the chicken with kosher salt and freshly ground black pepper and place in the slow cooker. Add the carrots, onion, and garlic cloves.

  3. Add about 2 cups of chicken broth and the bay leaf. Cover and cook on high for 3 to 4 hours. The chicken should be very tender.

  4. About 30 to 45 minutes before the chicken is done, cut the head of cabbage into wedges.

  5. Place the cabbage wedges in a large pot with 1 cup of water. Add the butter and sprinkle generously with garlic powder (if using) and season with salt and pepper.

  6. Cover the pan and cook over medium-high heat for 20 to 30 minutes or until the cabbage is tender. Drain.

  7. When the chicken and cabbage are done, place some cabbage in a bowl and top with the chicken, vegetables, and some of the chicken broth sauce. 

  8. Serve and enjoy!


  • This recipe will work with any kind of chicken pieces, including bone-in, skin-on, or skinless and boneless.
  • Bone-in pieces will take longer to cook but will better retain their moisture. Start checking boneless pieces, especially white meat like chicken breasts, after 3 hours.
  • Leaving the skin on will also help keep the chicken moist and add to the flavor, but will also add fat. Remove before eating for a healthier meal.
  • Dark meat, like chicken thighs, will better remain moist and flavorful when cooked in a slow cooker.

Recipe Variation

Spice up this dish by adding some dried herbs before cooking or fresh herbs after cooking. Some good options include thyme, rosemary, oregano, and parsley. Italian, Greek, or similar spice blends are also a nice addition.