This Slow Cooker Garlic Chicken, Cabbage & Baby Potatoes is a comforting one-pot meal featuring juicy chicken, tender baby potatoes, sweet cabbage, and a flavorful garlic herb broth. It’s an easy, family-friendly recipe that’s perfect for busy weekdays and requires minimal hands-on time.

⏱️ Recipe Information

🛒 Ingredients

Main Ingredients

• 2 pounds (900g) boneless, skinless chicken thighs or chicken breasts
• 1 small green cabbage, cut into 6–8 wedges
• 1½ pounds (680g) baby potatoes, halved if large
• 1 medium onion, sliced
• 8 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

Broth & Seasonings

• 1½ cups low-sodium chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon Italian seasoning
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper

Garnish

• Fresh chopped parsley
• Fresh thyme
• Lemon wedges
• Extra black pepper

👩‍🍳 Instructions

Step 1: Prepare the Ingredients

• Wash the baby potatoes.
• Cut the cabbage into wedges, leaving the core intact so the wedges hold together.
• Slice the onion and mince the garlic.

Step 2: Layer the Slow Cooker

Place into the slow cooker in this order:

1. Baby potatoes
2. Onion
3. Garlic
4. Cabbage wedges
5. Chicken on top

Step 3: Add the Seasoning

In a bowl, whisk together:

• Chicken broth
• Olive oil
• Melted butter
• Lemon juice
• Dijon mustard
• Italian seasoning
• Thyme
• Paprika
• Onion powder
• Garlic powder
• Salt
• Pepper

Pour evenly over the chicken and vegetables.

Step 4: Cook

Low Setting

Cook for 6–7 hours.

High Setting

Cook for 3–4 hours.

The chicken should reach an internal temperature of 165°F (74°C), and the potatoes should be fork-tender.

Step 5: Finish

Carefully remove the cabbage wedges and chicken.

Spoon some of the flavorful broth over everything.

Sprinkle with fresh parsley and thyme.

Serve with lemon wedges on the side.

💡 Tips for Success

• Chicken thighs stay juicier during long cooking than chicken breasts.
• Keep the cabbage wedges fairly large so they don’t fall apart.
• Use baby Yukon Gold or baby red potatoes for the best texture.
• Don’t overfill the slow cooker; ingredients should fit comfortably below the rim.
• For extra color, place the cooked chicken under the broiler for 2–3 minutes before serving.

🌿 Variations

Creamy Garlic Version

Stir in:

• ½ cup heavy cream
• ¼ cup grated Parmesan cheese

during the last 20 minutes of cooking.

Mediterranean Style

Add:

• Kalamata olives
• Cherry tomatoes
• Crumbled feta
• Fresh oregano

Bacon Garlic

Cook 6 slices of bacon until crisp.

Crumble over the finished dish before serving.

Spicy Version

Add:

• ½ teaspoon cayenne pepper
• Red pepper flakes
• Sliced jalapeños

Mushroom Garlic

Add:

• 8 ounces sliced mushrooms

during the last 2 hours of cooking.

🍽️ Serving Suggestions

• Crusty bread
• Buttered dinner rolls
• Steamed rice
• Egg noodles
• Roasted carrots
• Green beans
• Garden salad

🥡 Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months.

Reheating

• Microwave: Heat in 1-minute intervals until hot.
• Stovetop: Warm gently over medium-low heat with a splash of chicken broth.
• Oven: Cover and bake at 325°F (163°C) for 20 minutes.

🥣 Nutrition (Per Serving)

Nutrition values are approximate and will vary depending on the exact ingredients used.

🧀 Weight Watchers (Estimated)

Estimated points may vary based on the brands of ingredients and your current WeightWatchers® plan.

❓ Frequently Asked Questions

Can I use chicken breasts instead of chicken thighs?

Yes. Chicken breasts work well, but they can be slightly less juicy. Check for doneness around the 3-hour mark on High or 6 hours on Low to avoid overcooking.

Do I need to brown the chicken first?

No. It’s not required, but browning the chicken in a skillet for 2–3 minutes per side before adding it to the slow cooker will add extra flavor and color.

Can I use red or purple cabbage?

Yes. Green cabbage is milder and holds its shape well, but red cabbage can also be used. It will give the broth a deeper purple color.

Can I add more vegetables?

Absolutely! Carrots, celery, mushrooms, parsnips, sweet potatoes, and green beans all make excellent additions. Add quick-cooking vegetables like green beans during the last hour of cooking.

Can I make this recipe dairy-free?

Yes. Simply replace the butter with olive oil or a dairy-free butter alternative. The recipe will still be flavorful and naturally dairy-free.