Throw raw cabbage wedges and chicken thighs in the slow cooker and add 3 simple ingredients. You get a meal so delicious your husband will be begging

1 small to medium head green cabbage, cored and cut into 6–8 large wedges

2 to 2 1/2 pounds bone-in, skin-on chicken thighs (about 4 to 6 thighs)

4 tablespoons unsalted butter, cut into small pieces

1 cup low-sodium chicken broth

1 1/2 teaspoons kosher salt, plus more to taste

1 teaspoon black pepper, or to taste (optional, not counted in 5 core ingredients) 

Directions

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.