Corned Beef Spice Chicken – Slow Cooker

This slow cooker corned beef spice chicken is a fun, lighter spin on classic corned beef and cabbage. Chicken breasts and cabbage cook together in a sweet, tangy sauce made with corned beef seasoning and apple cider vinegar. It’s an easy dump-and-go dinner that fills your home with cozy, comforting smells.

This slow cooker corned beef spice chicken is my cozy spring twist on the classic corned beef and cabbage dinner. Instead of using a big piece of brisket, we pour one easy sauce over raw chicken breasts in the slow cooker. This sauce is made with corned beef seasoning, apple cider vinegar, brown sugar, chicken broth, and cabbage.

The chicken soaks up all those yummy St. Patrick’s Day flavors, but it stays lighter and a little sweeter. This makes it perfect for those days when it’s still a bit cold outside, but you want something fresh and comforting to eat. It’s a true dump-and-go meal, which means you just add everything in and let it cook. It makes your whole house smell like a warm Sunday dinner, without you having to stay in the kitchen all day.

Serve this tasty spring chicken with its soft cabbage and juices spooned over fluffy mashed potatoes, buttery egg noodles, or plain steamed rice to soak up all that yummy broth. You can add roasted carrots or green beans on the side for extra color on your plate, plus a piece of crusty bread to wipe up anything left in the bowl. If you like a little zing, add a squeeze of lemon and some fresh parsley on top of each serving.

Servings: 4

Ingredients

• 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
• 2 cups of thin cabbage strips (about one-fourth of a small cabbage)
• 1 cup low-sodium chicken broth
• ¼ cup apple cider vinegar
• 3 tablespoons light brown sugar, packed
• 1 tablespoon corned beef spice mix (from a packet or small jar)
• 1 teaspoon kosher salt (or to taste)
• ½ teaspoon black pepper
• 1 tablespoon olive oil or melted butter (optional, for extra rich flavor)
• 2 tablespoons chopped fresh parsley, for serving (optional)

 Corned Beef Spice Chicken: Directions

1. Place the raw chicken breasts flat in one layer at the bottom of your slow cooker. It’s okay if they touch a little, but try to keep them mostly flat so they cook evenly all over.
2. Spread the sliced cabbage over and around the chicken breasts in the slow cooker. Tuck some pieces down the sides so the cabbage can soak up the tasty juices as it cooks.
3. In a medium bowl, whisk together the chicken broth, apple cider vinegar, brown sugar, corned beef seasoning, salt, black pepper, and olive oil or melted butter, if you’re using it. Mix until the brown sugar is mostly dissolved and everything is well blended. This is your sauce mixture.
4. Slowly pour the sauce mixture all over the raw chicken breasts and cabbage in the slow cooker. Make sure every piece of chicken gets covered, and let some sauce drip down between the pieces and into the cabbage.
5. Put the lid on the slow cooker. Cook on LOW for 4 to 5 hours, or on HIGH for 2½ to 3 hours, until the chicken is fully cooked, soft, and tender. The inside of the chicken should reach 165°F.
6. Once it’s done cooking, taste the broth and cabbage. Add a little more salt or pepper if needed. If you want it sweeter, stir in one more teaspoon of brown sugar while it’s still hot.
7. Serve the chicken breasts topped with the soft cabbage and plenty of the sweet, savory cooking juices. Sprinkle fresh chopped parsley on top before serving, if you’d like.