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!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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.