Cut the cabbage into large wedges or chunks. Wash the potatoes and cut them into evenly sized bite-sized pieces.
Arrange the potato pieces across the bottom of your slow cooker, creating an even layer.
Place the chopped cabbage over the potatoes. Pour the chicken broth over the vegetables, then season with salt and black pepper if desired.
Cover the slow cooker and cook on LOW for 6–7 hours. Begin checking after about 6 hours. The vegetables are ready when the potatoes and cabbage are fork-tender.
Gently stir the cooked cabbage and potatoes so they are coated with the flavorful cooking juices. Serve warm.
