Keto Crockpot Chicken Thighs with Cabbage

For busy weeknights, here’s an easy and delicious Keto Crockpot Chicken Thighs & Cabbage recipe that your family will love! This one-pot meal pairs flavorful chicken thighs with tons of veggies. This recipe is low-carb, Whole30, paleo, gluten-free and dairy-free. 

Keto Crockpot Chicken Thighs with Cabbage
  • 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 6–8 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.

NOTES

  • You can use bone-in or boneless chicken thighs or chicken cutlets.
  • If you aren’t on a low-carb diet, this recipe goes great with cooked rice, pasta, or mashed potatoes. Otherwise, just serve it right out of the pot as is. 
  • Store any leftovers in a tightly-sealed container for up to 4 days. Reheat before serving.
Courtesy of

CARRIE FORREST, MPH IN NUTRITION