This slow cooker version of a Korean chicken soup is so easy to make! It’s called dak baechu guk (닭배추국). Dak (닭) is chicken, baechu (배추) is napa cabbage, and guk (국) is soup. Baechu guk is usually made with beef broth or anchovy broth, and sometimes flavored with doenjang (fermented soybean paste). It also works very well with chicken broth!
I often use a whole chicken cut up, but you can use any (or any combination of) chicken parts you want. When I don’t use a whole chicken, I use bone-in, skin-on thighs and legs. They stay tender through long, slow cooking and add richness to the broth. That doesn’t mean you can’t use skinless chicken breast if you want a lighter and cleaner soup.