Slow Cooker 4-Ingredient Braised Cabbage and Bacon

Instructions

Layer the slow cooker – Place the sliced cabbage in the bottom of a 5‑ to 6‑quart slow cooker. Scatter the chopped bacon and sliced onion over the cabbage.
Add liquid – Pour the chicken broth evenly over everything.
Cook – Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the cabbage is tender and the bacon is cooked through.
Stir and serve – Gently stir the cabbage before serving to combine the flavors. Taste and adjust seasoning if needed (bacon adds salt, so go easy on extra salt).

Serve as a hearty side dish alongside roasted chicken, pork chops, or sausages.
Enjoy as a light main course with crusty bread to soak up the broth.
Top with a dollop of sour cream or a sprinkle of fresh parsley for extra richness.

Even cooking – Slice cabbage into uniform pieces so it cooks evenly.
Bacon first – For extra crispy bacon, quickly sauté it in a skillet until partially cooked, then add to the slow cooker.
Don’t overfill – Leave a little room for steam to circulate; cabbage releases liquid as it cooks.
Stir if possible – If you’re around, give it a gentle stir once or twice to distribute flavors.
Salt carefully – Bacon is naturally salty; wait until the end to add any extra salt.

Smoky – Use smoked bacon and add a pinch of smoked paprika.
Spicy – Add a pinch of red pepper flakes with the onion.
Herby – Tuck a few sprigs of fresh thyme or a bay leaf into the slow cooker.
Complete meal – Add sliced smoked sausage or kielbasa along with the bacon for a one‑pot dinner.

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months. Thaw overnight and reheat gently on the stovetop or in the microwave.

This four‑ingredient recipe proves that simple, humble ingredients can come together into something truly delicious.