Dill Chicken with Cabbage and Potatoes

Freezer to Slow Cooker Dill Chicken with Cabbage & Potatoes

Yields: 5 servings


  • 1 1/2 cup pickle juice
  • 6-8 cups shredded Green cabbage (about half a head)
  • 6-8 medium red potatoes, cubed
  • 4 cups chicken broth
  • 2 pounds chicken thighs


  1. Label your freezer bag with the name of the meal and cooking instructions.
  2. Add all the ingredients to the freezer bag.
  3. Remove as much air from the freezer bag as possible, seal and lay flat in the Freezer.


  1. The night before cooking, move frozen bag to your refrigerator to thaw
  2. The morning of cooking, pour contents into crockpot.
  3. Cook on “low” setting for 4-6 hours.
  4. Serve with a sprinkle of dill or parsley.


*Note – you can serve as a plated entree or shred the chicken, add back into the broth mixture, and enjoy as a soup.