My mother in law could not believe this rich and savory dinner was made in a crockpot. It only takes 4 ingredients and the veggies absolutely melt in your mouth.

This slow cooker 4-ingredient creamy garlic chicken and cabbage is the kind of rich, cozy dinner that makes the whole house smell amazing. The chicken turns fall-apart tender, the cabbage cooks down into buttery ribbons, and everything gets wrapped in a thick, garlicky cream sauce that tastes like you fussed over it on the stove all afternoon. It’s the kind of simple crockpot meal that surprises people—my own mother-in-law couldn’t believe it only used four ingredients and a slow cooker.

Serve this creamy garlic chicken and cabbage in warm bowls with plenty of the sauce spooned over the top. It’s lovely over mashed potatoes, egg noodles, or rice to soak up the extra creaminess. Add a simple green side salad or steamed green beans for something fresh and crisp on the plate. Warm dinner rolls or crusty bread are perfect for swiping through the bottom of the bowl so none of that rich sauce goes to waste.

Servings: 6

2 pounds boneless skinless chicken breasts or thighs

Thinly slice the cabbage: Remove any tough outer leaves from the cabbage, cut it into quarters, remove the core, and slice into thin ribbons. The thinner you slice, the more the cabbage will soften and “melt” into the sauce.

Layer the cabbage in the slow cooker: Place all of the sliced cabbage into the bottom of a 5- to 6-quart slow cooker, spreading it out evenly. It will look like a lot, but it cooks way down and becomes very tender.

Add the chicken: Lay the chicken breasts or thighs in a single layer over the bed of cabbage. It’s fine if they overlap slightly, but try to keep them mostly in one layer so they cook evenly and are easy to shred later.

Mix the creamy garlic sauce: In a medium bowl or large measuring cup, whisk together the garlic Alfredo sauce and heavy cream until smooth and well combined. This will be your rich, pale white cream sauce that the chicken and cabbage cook in.

Pour sauce over chicken and cabbage: Slowly pour the creamy garlic mixture evenly over the chicken and cabbage in the slow cooker. Use a spatula to gently nudge the sauce around so it seeps down into the cabbage layer. Do not add extra liquid—keeping it thick is what makes the sauce so rich.

Slow cook until tender: Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork and the cabbage is soft and silky.

Shred the chicken: Once the chicken is cooked through and tender, use two forks to shred it directly in the slow cooker. Stir the shredded chicken into the cabbage and sauce until everything is well combined and the cabbage ribbons are fully coated in the creamy garlic sauce.

Adjust texture if needed: If the sauce seems a bit thin from the natural juices, leave the lid off and cook on HIGH for another 10 to 15 minutes, stirring occasionally, to let it thicken. If it’s thicker than you like, you can stir in a splash of cream or milk to loosen it slightly.

Serve: Taste and add a little salt and pepper at the table if you like (optional). Spoon the creamy garlic chicken and cabbage into bowls, making sure to get plenty of the thick, pale white sauce over each serving. Serve hot with your favorite sides.

For picky eaters, you can chop the cabbage a bit smaller so it blends into the sauce more and feels less like a separate vegetable—kids often accept it better that way. If your family loves extra garlic, choose a very garlicky Alfredo sauce or stir in a spoonful of jarred minced garlic with the sauce mixture (this would be a fifth ingredient, so only do it if you’re not strictly counting). For a lighter version, swap half of the heavy cream for whole milk; the sauce will be a bit thinner but still cozy and comforting. If you prefer dark meat, use boneless skinless chicken thighs, which stay especially juicy after long cooking. To stretch the meal for a crowd, serve the creamy chicken and cabbage over cooked egg noodles or rice and let everyone ladle their own. Leftovers reheat well in a covered skillet over low heat with a splash of cream or milk to bring the sauce back to life. If you like a little color on top, you can sprinkle on some chopped fresh parsley right before serving (again, optional and extra beyond the 4 main ingredients).