Depression Era Chicken & Cabbage Slow Cooker

Depression Era Chicken & Cabbage Slow Cooker. My great aunt stretched one chicken to feed her whole family with this forgotten recipe. My dad still requests it every spring

This old-time dish turns one chicken into a big family meal, just like in tough days. Tender chicken falls off the bone with soft cabbage and onions in yummy juices. Only 4 things needed—perfect for busy days when you want simple, filling food without waste. (50 words)Servings: 6

Ingredients

• 1 whole chicken (3 1/2 to 4 pounds), no giblets

• 1 medium green cabbage (2 to 2 1/2 pounds), cut in 6-8 wedges with core on

• 1 big yellow onion, cut in thick half-circles

• 1 tablespoon kosher salt (or 2 teaspoons table salt), split up

• 1 teaspoon black pepper (we always add it)

• 1 cup water

Depression Era Chicken & Cabbage: Directions

1. Get veggies ready: Chop cabbage into 6-8 fat wedges, keep the core so they stay together. Cut onion into thick half-circles. Put onions flat on the slow cooker bottom.

2. Add salt to veggies: Shake 1 teaspoon salt on onions. Lay cabbage wedges on top, squeeze them in tight. Sprinkle 1 more teaspoon salt and pepper on cabbage.

3. Ready the chicken: Wipe chicken dry with paper towels for nice color. Rub rest of salt all over it, even inside. No oil needed—it makes its own juices.

4. Put it all in: Add water to cooker bottom around veggies (not on chicken). Set chicken breast up on cabbage—it holds it like a rack so juices drip down.

5. Cook slow: Put lid on. Cook on LOW 6-8 hours or HIGH 3 1/2-4 hours. The chicken is done when it is very soft and the inside gets to 165°F. Cabbage gets silky from juices.

6. Let it rest: Turn off cooker. Wait 10 minutes. Lift chicken out with big spoons or tongs to a board—it might break a little, that’s fine.

7. Break it up: Pull meat off bones in big chunks. Toss skin and bones, or keep some skin. Put meat back in cooker with cabbage and onions to soak up juices.

8. Serve it up: Taste juices—add salt if you want. Scoop cabbage, onions, and lots of broth into bowls. Pile on chicken. Eat hot with extra juice on top.

Serve straight from the cooker with potatoes, noodles, or bread to sop up broth. Add peas or salad for color. Leftovers? Shred it all and eat over rice tomorrow.