Slow Cooker Thyme Chicken with Cabbage, Carrots & Mushrooms
This cozy slow cooker chicken braise leans rustic French in spirit, with chicken thighs, carrots, cabbage, mushrooms, and thyme simmered until silky. A quick lemon finish keeps it lively and spring-appropriate for Washington in March.
Back to full listIngredients
- 365 by Whole Foods Market Boneless Skinless Chicken Thighs 1 pack, about 16 oz $6.49
- Organic Green Cabbage 1/2 small head $1.99
- Organic Loose Carrots 3 carrots $1.49
- Baby Bella Mushrooms 8 oz $2.79
- Sweet Onion 1 medium $1.69
- Organic Garlic, 3 CT 3 cloves $2.89
- Organic Thyme, 0.5 OZ 1 pack, use 2 teaspoons leaves $2.99
- Lemon 1 $0.99
- Olive oil, pantry assumed 1 tablespoon pantry
- Chicken stock or water, pantry assumed 3/4 cup pantry
- Salt and black pepper, pantry assumed to taste pantry
Instructions
- Prep 1 medium sweet onion ($1.69) by slicing it. Peel and cut 3 organic loose carrots ($1.49) into thick coins. Slice 8 oz baby bella mushrooms ($2.79). Cut 1/2 small organic green cabbage ($1.99) into thick shreds. Mince 3 cloves from the organic garlic 3-count pack ($2.89). Strip 2 teaspoons thyme leaves from the organic thyme pack ($2.99). Zest and juice 1 lemon ($0.99).
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the 16 oz boneless skinless chicken thighs ($6.49) with 1 teaspoon salt and black pepper, then sear 2-3 minutes per side just for color.
- Transfer the seared 16 oz chicken thighs ($6.49) to the slow cooker. Add the sliced sweet onion ($1.69), 3 sliced carrots ($1.49), 8 oz sliced baby bella mushrooms ($2.79), 1/2 small shredded green cabbage ($1.99), minced 3 cloves garlic ($2.89), 2 teaspoons thyme leaves ($2.99 pack), 3/4 cup chicken stock or water, 1/2 teaspoon salt, black pepper, and half the lemon zest.
- Cover and cook on HIGH for 3 to 3 1/2 hours or LOW for 5 to 6 hours, until the chicken is tender and the vegetables are silky.
- When done, stir in 1 to 2 tablespoons lemon juice from the 1 lemon ($0.99). Taste and adjust with more salt, black pepper, or lemon juice as needed.
- Serve the chicken thighs in shallow bowls with plenty of the cabbage, carrots, mushrooms, and broth spooned over top. Finish with the remaining lemon zest.
- Wine note: Pinot Noir is lovely with the mushrooms and thyme, while Chardonnay works if you want a fuller white pairing.
Cook time: 50 minutes
Estimated cost: $16-20
Health notes: About 480-580 calories per serving. Balanced with protein and plenty of vegetables, plus fiber from cabbage and carrots. For a lower-sodium version, season lightly at the start and adjust only at the end.
Drink pairing: Go with a medium-bodied, juicy red like Pinot Noir if you want a classic earthy pairing with mushrooms and thyme. If you prefer white, Chardonnay has enough body to handle the slow-cooked chicken and vegetables.