This slow cooker 4-ingredient depression era chicken and cabbage is my modern take on the kind of meal my great aunt used to make when money was tight but the table still needed to be full. She was famous in our family for stretching one chicken to feed a whole crew, especially in early spring when fresh produce was still scarce and everyone was tired of heavy winter food.
Whole chicken and cabbage ingredients on a kitchen counter
Whole chicken and cabbage ingredients on a kitchen counter
The chicken cooks down fall-apart tender with wedges of soft, sweet cabbage, all bathed in simple, savory juices. It’s humble, comforting, and practical—exactly the kind of recipe you pull out when you want to feed your family well without a lot of fuss or ingredients.
Serve this chicken and cabbage right out of the slow cooker with plenty of the savory juices spooned over everything. It’s lovely with boiled or mashed potatoes, buttered egg noodles, or thick slices of crusty bread for soaking up the broth. A simple side like peas, green beans, or a tossed salad adds a little color and freshness.
Bowl of chicken and cabbage with broth
Bowl of chicken and cabbage with broth
If you want to stretch it even further, shred the leftover chicken and cabbage into the juices and serve it the next day over rice or toast for an easy second meal.
Slow Cooker Depression Era Chicken and Cabbage
Servings: 6
Ingredients
1 whole chicken (3 1/2–4 pounds), giblets removed
1 medium green cabbage (about 2–2 1/2 pounds), cut into 6–8 wedges, core left in
1 large yellow onion, sliced into thick half-moons
1 tablespoon kosher salt (or 2 teaspoons table salt), divided
1 teaspoon black pepper (optional, but traditional in my family)
1 cup water
Directions
Prepare the vegetables: Cut the cabbage into 6–8 thick wedges, leaving the core attached so the pieces hold together as they cook. Slice the onion into thick half-moons. Scatter the onion slices evenly over the bottom of your slow cooker.
Cabbage wedges and sliced onion prepared for the slow cooker
Cabbage wedges and sliced onion prepared for the slow cooker
Salt the vegetables: Sprinkle about 1 teaspoon of the salt over the onions in the bottom of the slow cooker. Arrange the cabbage wedges on top of the onions, nestling them in so they sit fairly snugly. Sprinkle another 1 teaspoon of salt and the black pepper (if using) over the cabbage.
Season the chicken: Pat the whole chicken dry with paper towels, removing any excess moisture so the skin can take on a light golden color in the slow cooker. Sprinkle the remaining salt all over the chicken, including a little inside the cavity. You don’t need any oil or extra fat—the chicken will release plenty of juices as it cooks.
Seasoned whole chicken ready for the slow cooker
Seasoned whole chicken ready for the slow cooker
Layer in the slow cooker: Pour the water into the bottom of the slow cooker around the vegetables (not over the top of the chicken). Place the seasoned whole chicken breast-side up directly on top of the cabbage wedges. The cabbage will act like a little rack, lifting the chicken up while it drips its juices down over the vegetables.
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