Description
A hearty and healthy slow-cooker recipe featuring tender bone-in chicken thighs cooked with cabbage and cauliflower rice for a flavorful, low-carb meal.
Ingredients
Scale
Chicken
- 4 bone-in chicken thighs
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
Vegetables
- 1/2 head green cabbage, chopped
- 1 cup cauliflower rice
- 1 onion, diced
- 2 garlic cloves, minced
Garnish
- Fresh parsley, for garnish
Instructions
- Season the chicken: Generously season the bone-in chicken thighs with salt, black pepper, and paprika, ensuring even coverage for enhanced flavor throughout the dish.
- Prepare vegetables: Chop the green cabbage into bite-sized pieces, dice the onion finely, and mince the garlic cloves to create a flavorful base for cooking.
- Layer the crockpot: Place the chopped cabbage at the bottom of the crockpot, followed by layering the diced onion and minced garlic on top, then arrange the seasoned chicken thighs evenly over the vegetables.
- Cook the chicken: Set the crockpot on low heat and cook the contents for 6 to 7 hours, allowing the chicken to become tender and fully cooked while the vegetables soften and infuse flavors.
- Add cauliflower rice: In the last hour of cooking, add the cauliflower rice into the crockpot and stir gently to combine, giving it enough time to warm through without overcooking.
- Serve and garnish: Once cooked, serve the chicken hot over the cabbage mixture and garnish with fresh parsley for a colorful and aromatic finish.
Notes
- You can substitute bone-in chicken thighs with boneless thighs if preferred; adjust cooking time accordingly.
- For added flavor, consider adding a splash of chicken broth or a squeeze of lemon juice before cooking.
- If you prefer a spicier dish, add a pinch of cayenne pepper or red chili flakes when seasoning the chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe is naturally low in carbohydrates and gluten-free, making it suitable for various dietary needs.
