Easy Crockpot Chicken Thighs & Cabbage

8 370 240
Ingredients Minutes Calories
Prep Cook Servings
10 min 6 h 6
Easy Crockpot Chicken Thighs & Cabbage
Health Highlights
An easy slow-cooker meal for busy weeknights.


1 tsp Avocado oil (or olive)
908 gm Chicken thighs, bone-in, skinless ((; boneless; if you prefer); (about 6-8 pieces))
1 small head Green cabbage (9-ounce bag of shredded; OR; medium; of green; red; finely shredded)
454 gm Cauliflower crumbles/rice (or 1 medium head of; broken into florets and riced in a food processor)
1 cup Bone broth, Organic
2 tsp Garlic-herb seasoning, Zatatain's (or see 'Notes' below for link to Paleo brand)
1 dash Salt and pepper (to taste)
1 medium Lemon (fresh; 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.


Garlic & Herb Mix: buy it here

Nutrition Facts

Per Portion

Calories 240
Calories from fat 64
Calories from saturated fat 15.8
Total Fat 7.1 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 2.8 g
Cholesterol 142 mg
Sodium 489 mg
Potassium 635 mg
Total Carbohydrate 12.2 g
Dietary Fiber 4.3 g
Sugars 4.8 g
Protein 34 g

Dietary servings

Per Portion

Fruit 0.2
Meat 1.7
Vegetables 4.0

Energy sources