Ingredients
2 lbs bone-in chicken thighs (skin-on for flavor)
4 cups chicken broth
1 small head green cabbage (about 2 lbs)
1 medium onion (peeled and quartered)
2 celery stalks (chopped)
2 carrots (sliced)
2 garlic cloves (minced)
1 tsp dried thyme
1 tsp paprika
Salt and pepper to taste
Instructions
Remove core from cabbage and quarter it; add to slow cooker.
Place chicken thighs in slow cooker with cabbage, onion, celery, carrots, and garlic.
Sprinkle thyme, paprika, salt, and pepper over the chicken and vegetables.
Pour chicken broth into the slow cooker to cover ingredients.
Cook on low heat for 6 hours or until chicken is tender and falls off the bone.
Remove chicken, shred meat, and discard bones. Return meat to the slow cooker and stir to combine.
Notes
For richer flavor, start with cold broth and bring to a simmer before adding ingredients.
Serve with keto-friendly additions like sour cream or chopped fresh parsley.
Store leftovers in an airtight container in the fridge for up to 4 days.
Substitute red or Napa cabbage if preferred, ensuring low-carb counts remain consistent.
- Prep Time: 15
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Keto
- Diet: Keto
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg