crockpot chicken thighs and cabbage in bowl with gold fork

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 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


  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.


This dish is great served with steamed white or brown rice. Store any leftovers in a tightly-sealed container for up to 4 days.