Crockpot chicken thighs in bowl with rosemary, lemon, up close.

Easy Crockpot Chicken Thighs & Cabbage

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 1x
  • Category: Main dish
  • Method: Slow-cooker
  • Cuisine: Paleo, gluten-free, grain-free


An easy slow-cooker meal for busy weeknights.


  • 1 teaspoon avocado or olive oil
  • 2 pounds bone-in (or boneless, if you prefer) chicken thighs (about 68 pieces)
  • 1 9-ounce bag of shredded cabbage and carrots OR 1 medium head of green or red cabbage, finely shredded
  • 1 pound bag of cauliflower rice or 1 medium head of cauliflower, broken into florets and riced in a food processor
  • 1 cup bone broth
  • 2 teaspoons Garlic & Herb spice blend
  • salt and pepper, to taste
  • 1 fresh lemon, sliced (optional, for serving)


  1. Heat 1 teaspoon of avocado or olive oil in a large skillet over medium heat. Saute the chicken thighs for 2-3 minutes per side, turning once to brown lightly on each side.
  2. Place the shredded cabbage mixture in the bottom of a large slow-cooker (at least 6 quarts). Add the cauliflower rice on top.
  3. Next, place the chicken thighs on top of the vegetables and add the bone broth and Garlic & Herb spice blend.
  4. Cover the slow-cooker with the lid and set to cook on high for at least 6 hours (or up to 8 hours).
  5. Serve the chicken and veggies with a wedge of lemon and salt and pepper, to taste. Remove the bone before consuming.


Serve this dish with cooked rice or roasted potatoes, if you like.