Easy Crockpot Chicken Thighs & Cabbage

8 370 259
Ingredients Minutes Calories
Prep Cook Servings
10 min 6 h 6
Easy Crockpot Chicken Thighs & Cabbage
Health Rating
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.

Nutrition Facts

Per Portion

Calories 259
Calories from fat 74
Calories from saturated fat 14.3
Total Fat 8.3 g
Saturated Fat 1.6 g
Trans Fat 0
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.3 g
Cholesterol 109 mg
Sodium 443 mg
Potassium 798 mg
Total Carbohydrate 13.1 g
Dietary Fiber 4.3 g
Sugars 5.4 g
Protein 33 g

Dietary servings

Per Portion

Fruit 0.2
Meat 1.7
Vegetables 4.0

Energy sources



Garlic & Herb Mix: buy it here

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