Buttered Cabbage and Chicken

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 pounds)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium head of green cabbage, chopped (about 4 cups)
• 1 medium onion, sliced
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 cup chicken broth

Instructions

1. Begin by preparing the chicken. Pat the chicken thighs dry with paper towels to ensure crisp skin. Season them generously with garlic powder, salt, and pepper on both sides, pressing the seasoning into the meat for better flavor infusion.
2. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes, or until the skin is golden brown and crispy. Flip and cook for another 5 minutes on the other side.
3. While the chicken is searing, prepare the cabbage. In the slow cooker, add the chopped cabbage, sliced onion, and minced garlic, mixing them together gently.
4. Add the seared chicken thighs on top of the cabbage mixture, ensuring they sit snugly among the vegetables.
5. Pour the chicken broth and apple cider vinegar over the chicken and cabbage. Cut the remaining 2 tablespoons of butter into small pieces and dot them over the chicken.
6. Cover the slow cooker with the lid. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender, and the cabbage is wilted.
7. Once done, carefully remove the chicken thighs and set them aside. Stir the cabbage mixture to combine the flavors.
8. Serve the buttered cabbage alongside the chicken, spooning some of the flavorful cooking liquid over the top.