Slow Cooker Buttered Cabbage and Chicken Directions:
Remove any tough outer leaves from the cabbage and cut into 6 equal wedges, keeping the core intact so wedges hold together.
Season chicken thighs evenly on both sides with a portion of the salt and black pepper.
Arrange cabbage wedges in a single layer in the bottom of a 5–6 quart slow cooker.
Place chicken thighs skin-side up on top of and between the cabbage wedges so they fit snugly.
Pour the chicken broth evenly over the cabbage and chicken.
Sprinkle remaining salt over the top and distribute butter pieces evenly across the chicken and cabbage.
Cover with the lid and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken reaches an internal temperature of 165°F and cabbage is tender but intact.
Spoon cooking juices over each serving before plating and remove any loose bones before serving.
WW Points Calculation
Green cabbage (1 small–medium head) 0.00
Chicken thighs, bone-in, skin-on, 2.25 lb raw (Tyson) 38.00
Unsalted butter, 4 tbsp (Land O Lakes) 20.00
Low-sodium chicken broth, 1 cup (Swanson) 1.00
Kosher salt and black pepper 0.00
Points Information:
Total Points: 59.00
Servings: 6 servings (1 chicken thigh about 4 oz cooked meat + 1 cabbage wedge about 1/6 head + 2 tbsp broth)
Points per serving: 9.83
Nutrition Information
Calories 420
Fat 32g
Protein 28g
Carbohydrates 8g
Sugar 4g
Sodium 620mg
I'm waiting for your comments! Enjoy!
