Ingredients
1.5 lbs chicken thighs, boneless and skinless
1 medium head green cabbage, core removed and chopped into chunks
1 large onion, diced (yellow or white)
2 tbsp olive oil
1 tsp garlic powder
1 cup low-sodium chicken broth
Salt and pepper to taste
Instructions
Chop the cabbage into 1-inch pieces and dice the onion.
Heat olive oil in a skillet, sauté the onion until translucent (5-7 minutes), and set aside.
Season chicken thighs with garlic powder, salt, and pepper.
In the crockpot, layer the cabbage chunks first, then add the chicken thighs.
Top with sautéed onions and pour in the chicken broth.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Serve as is or top with fresh green onions if desired.
Notes
Substitute chicken breasts for a leaner option.
For extra browning, sauté chicken thighs briefly before adding to the crockpot.
Ensure vegetables are evenly distributed for consistent cooking.
Store in the refrigerator for up to 5 days or freeze for 2-3 months.
- Prep Time: 15
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg