# Slow Cooker Chicken Soup with Napa Cabbage

Cuisine: korean · Servings: 4

## 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

## Steps

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.

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Source: koreanbapsang — https://www.koreanbapsang.com/slow-cooker-chicken-soup-with-napa-cabbage/
Page: https://findfood.fun/en/recipes/5680
Language: en