Throw raw cabbage wedges and chicken thighs in the slow cooker and add 3 simple ingredients.

Prepare the cabbage by removing any tough or damaged outer leaves. Cut the cabbage into 6–8 large wedges, keeping the core attached to help the wedges hold together. Set aside.

Season the chicken thighs lightly on both sides with a pinch of the salt and black pepper, if using. This step helps the chicken flavor the cabbage as it cooks.

Lay the raw cabbage wedges in the bottom of a 5- to 6-quart slow cooker, arranging them so they cover most of the base. It’s fine if they overlap or stand on their sides a bit.

Nestle the raw bone-in chicken thighs, skin side up, among and on top of the cabbage wedges. The thighs should be tucked down into the cabbage so everything fits snugly together.

Pour the chicken broth evenly over the cabbage and chicken so the bottom of the slow cooker has some liquid to work with. This will help steam and braise the cabbage until it’s tender.

Sprinkle the remaining salt and a bit more black pepper, if desired, over the top of the chicken and cabbage. Dot the butter pieces evenly over everything so they’ll melt down and coat the vegetables and meat as they cook.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 4 hours, until the chicken is very tender and cooked through (reaching 165°F in the thickest part) and the cabbage is soft and buttery at the edges but still holds together in wedges.

Once done, taste the broth and cabbage and add a little more salt or pepper if needed. For a richer finish, spoon some of the buttery cooking juices from the bottom of the slow cooker over the chicken and cabbage just before serving.

Serve the chicken thighs alongside the cabbage wedges, making sure to ladle some of the flavorful buttered broth into each bowl or plate. Discard any loose bones or cartilage as you serve.

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