Slow Cooker Garlic Herb Chicken with Potatoes and Cabbage

Slow Cooker Garlic Herb Chicken with Potatoes and Cabbage

This comforting one-pot meal brings together tender chicken, creamy baby potatoes, and soft cabbage in a fragrant garlic herb broth. Perfect for busy weekdays, this slow cooker recipe requires minimal prep work and delivers maximum flavor with just a few simple ingredients. Let your slow cooker do the work while you go about your day.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 pound baby potatoes, halved
• 1 small head green cabbage, chopped into chunks
• 6 cloves garlic, minced
• 2 cups chicken broth
• 3 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 1/2 teaspoon red pepper flakes, optional

Instructions

1. Heat olive oil in a skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant, then add thyme, rosemary, oregano, salt and pepper. Stir in chicken broth and butter, simmer for 1 minute.
2. Place chicken breasts in the bottom of your slow cooker.
3. Add baby potatoes and chopped cabbage around the chicken.
4. Pour the garlic herb broth mixture over everything.
5. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken is very tender and shreds easily with a fork.
6. Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and stir to combine with the vegetables and broth.
7. Serve hot in bowls with plenty of broth.

Practical Tips

Enhance the flavor: For extra depth, quickly sear the chicken breasts in the skillet before adding them to the slow cooker. This creates a golden exterior and adds richness to the final dish.

Adjust cooking time: Slow cooker temperatures vary, so check the chicken around the 5-hour mark on low setting. It should shred easily when fully cooked.

Customize your vegetables: Feel free to swap the cabbage for other vegetables like carrots, parsnips, or green beans. Add them in the last hour of cooking if you prefer them with more texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish reheats beautifully on the stovetop over medium heat or in the microwave. You can also freeze portions for up to 3 months.

Common Questions

Can I use chicken thighs instead of breasts? Yes, chicken thighs work wonderfully in this recipe. They stay moist during the long cooking process and add extra flavor to the broth.

Is this recipe gluten-free? Yes, all the ingredients in this recipe are naturally gluten-free, making it a great option for those with gluten sensitivities.

Can I prepare this in advance? You can chop all your vegetables and store them separately the night before. In the morning, simply combine everything with the broth and herbs in your slow cooker.