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keto chicken thighs served on a white plate with vegetables

Keto Crockpot Chicken Thighs with Cabbage


Description

For busy weeknights, here’s an easy and delicious Keto Crockpot Chicken Thighs & Cabbage recipe that your family will love! This one-pot meal pairs flavorful chicken thighs with tons of veggies. This recipe is low-carb, Whole30, paleo, gluten-free and dairy-free. 


Ingredients

Scale
  • 1 large head of green or red cabbage, coarsely chopped
  • 1 pound bag of cauliflower rice or 1 medium head of cauliflower, broken into florets and riced in a food processor
  • 2 pounds bone-in (or boneless, if you prefer) chicken thighs (about 68 pieces)
  • 1 cup chicken broth
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Place the chopped cabbage in the bottom of a large slow-cooker (at least 6 quarts). Add the cauliflower rice on top.
  2. Next, place the chicken thighs on top of the vegetables and add the broth, garlic powder, Italian seasoning, salt, and pepper.
  3. Cover the slow-cooker with the lid and set to cook on high for at least 6 hours (or up to 8 hours).
  4. Serve the chicken and veggies hot, and be sure to remove the bone before consuming.

Notes

  1. You can use bone-in or boneless chicken thighs or chicken cutlets.
  2. If you aren’t on a low-carb diet, this recipe goes great with cooked rice, pasta, or mashed potatoes. Otherwise, just serve it right out of the pot as is. 
  3. Store any leftovers in a tightly-sealed container for up to 4 days. Reheat before serving.
  • Category: Main dish
  • Method: Slow-cooker
  • Cuisine: Low-carb

Keywords: how to make chicken dinner in the crockpot, slow cooker chicken thighs, chicken and cabbage