My husband devours this savory bowl. Uses 5 ingredients and tastes just like a traditional Irish feast.

This slow cooker 5-ingredient bacon cabbage chicken is my easy, Midwest-friendly spin on a cozy Irish-style feast. Think of all the flavors you love in a traditional boiled dinner—savory meat, tender cabbage, and smoky richness—without hovering over the stove. I toss everything into the slow cooker before work, and by dinnertime my husband is practically pacing the kitchen because it smells like his favorite pub meal. It’s hearty, comforting, and feels special enough for St. Patrick’s Day, but simple enough for any busy weeknight.

I like to ladle this savory bacon, cabbage, and chicken over creamy mashed potatoes to soak up all that flavorful broth, but buttered boiled potatoes or crusty bread work just as well. A side of roasted carrots or steamed green beans adds a pop of color and balances the richness. If you want to lean into the Irish pub vibe, pour a dark beer for the grown-ups and serve with a simple green salad dressed in a tangy vinaigrette to cut through the smoky, salty bacon goodness.

Servings: 4

6 slices thick-cut bacon, chopped

Cook the bacon in a skillet over medium heat until crisp, 8–10 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving the rendered fat in the pan. (If you’re in a rush, you can cook the bacon the night before and refrigerate it.)

Spread the sliced cabbage and onion evenly in the bottom of a 5- to 6-quart slow cooker. This will act like a cozy bed for the chicken and soak up all the smoky bacon flavor.

Heat the bacon fat in the skillet over medium-high. Pat the chicken thighs dry with paper towels and season lightly with salt and pepper if desired (keep in mind the bacon and broth are salty). Sear the chicken, skin side down first, until the skin is golden brown, 3–4 minutes per side. You’re just building flavor here; the chicken will finish cooking in the slow cooker.

Nestle the seared chicken thighs on top of the cabbage and onion in the slow cooker, skin side up. Scatter the crispy bacon pieces over the chicken and cabbage so every bite gets a little smoky crunch.

Pour the chicken broth around (not directly over) the chicken, so you don’t wash off that browned skin. The broth should pool at the bottom, about halfway up the cabbage, creating a savory base that steams everything into tender perfection.

Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is very tender and the cabbage is soft and silky. The slow cooker will be filled with juicy chicken thighs nestled among ribbons of pale green cabbage, with dark red bacon bits and a rich, savory broth at the bottom.

Before serving, taste the cabbage and broth and adjust seasoning with a little salt and freshly ground black pepper if needed. Spoon the cabbage and onions into bowls, top with a chicken thigh, sprinkle any remaining bacon from the slow cooker over the top, and ladle some of the savory broth around everything. Serve hot while it’s still steaming.

For a slightly thicker, richer broth, you can remove the chicken at the end, tent it with foil, and simmer the cabbage and cooking liquid on High with the lid off for 10–15 minutes, then return the chicken to the slow cooker to keep warm until serving.

To make this even more like a traditional Irish feast, add a few halved baby potatoes or thick carrot chunks to the bottom of the slow cooker with the cabbage and onion, understanding it will take the recipe over 5 ingredients but will still be very hands-off. For a lighter version, you can remove the chicken skin after cooking; you’ll keep all the flavor from the searing step but cut some of the fat. If you don’t eat pork, swap the bacon for 1 tablespoon of butter plus 1 teaspoon smoked paprika to mimic that smoky note—just melt the butter in the skillet, toast the paprika for 30 seconds, then sear the chicken in it. To prep ahead on a busy weeknight, slice the cabbage and onion and store them in a zip-top bag in the fridge, and cook and crumble the bacon the night before; in the morning you’ll just sear the chicken, dump everything in, and go. Leftovers reheat beautifully and make an easy lunch over mashed potatoes or rice, or you can shred the chicken and stir it back into the cabbage and broth for a rustic, stew-like bowl.