Add the chopped bacon to a large skillet over medium heat. Cook for six to eight minutes, or until browned and crisp. Transfer the bacon to a paper towel-lined plate. Reserve half for topping the finished cabbage.

Leave one tablespoon of bacon drippings in the skillet. Add the sliced onion and cook for three to four minutes, until it begins to soften.

Add the minced garlic and cook for 30 seconds.

Place half of the chopped cabbage in a 6-quart slow cooker. Add half of the onion mixture and half of the smoked paprika, salt, black pepper, onion powder, and crushed red pepper flakes.

Add the remaining cabbage, onion mixture, and seasonings.

Pour the chicken broth over the cabbage. Sprinkle half of the cooked bacon over the top.

Scatter the butter pieces evenly over the cabbage. Cover with the slow cooker lid.

Cook on LOW for four to five hours or HIGH for two to three hours, until the cabbage reaches your preferred tenderness.

Pour the apple cider vinegar over the cooked cabbage and gently stir everything together.

Taste and adjust the salt and black pepper if needed.

Top with the reserved crispy bacon and chopped parsley. Serve hot.