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4.7 from 195 votes

Slow Cooker Chicken Soup with Napa Cabbage

This slow cooker version of a Korean chicken soup is packed with tender chicken and soft napa cabbage!

Servings: 4
Course: Soup , Others

Ingredients

  • 3 pounds cut chicken parts bone-in, skin-on preferably
  • 12 ounces Napa cabbage thick, outer leaves preferably (see note)
  • 1/2 medium onion
  • 6 to 7 plump garlic cloves
  • 3 thin ginger slices about 1 inch round
  • salt and pepper
  • 2 scallions

Instructions

    Cup of Yum
  1. Clean the chicken, trim off excess fat and place in the slow cooker.
  2. Roughly cut the cabbage leaves into big pieces. Cut the onion into 4 big wedges. Add the cabbage, onion, garlic, and ginger to the slow cooker. Add water to fill up to ⅔ of the slow cooker (about 8 cups). Add 1 tablespoon (2 teaspoons if using very fine salt) of salt and 1/4 teaspoon pepper.
  3. Cover, and cook for about 4 hours on high or 6 hours on low. Cut the scallions into about 2-inch length pieces, and drop into the soup, with a few minutes remaining. Add salt and pepper to taste.
  4. Remove the excess fat. You can spoon off the fat, or use a fat separator. You can transfer the chicken and vegetables to another pot, and strain the broth if you like cleaner broth.

Notes

  • You can use the leftover napa cabbage for another soup - Baechu Doenjang Guk.
  • Baechu Doenjang Guk