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    Home » Slow Cooker

    Slow Cooker Chicken Soup with Napa Cabbage

    Published 01/22/2017. Updated 01/10/2022

    Jump to Recipe

    This slow cooker version of a Korean chicken soup is so easy to make! You can use a whole chicken cut up or any combination of chicken cut parts.

    DSC 1810 e1485144037279 - Slow Cooker Chicken Soup with Napa Cabbage

    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.

    DSC 1844 e1485143898400 - Slow Cooker Chicken Soup with Napa Cabbage

    I really love the soft, sweet napa cabbage in this soup. Use an ample amount of the large, thick outer leaves. They cook down quite a bit, but hold up pretty well to hours of slow cooking.

    I like to serve up the soup as is along with dipping salt on the side, but you can remove the bones from the chicken pieces and shred the meat and add back to the soup to serve.

    It takes minimal effort to put together the ingredients. The slow cooker does the rest to create a flavorful soup with tender chicken and soft vegetables!

    DSC 1892 1 e1485144086365 - Slow Cooker Chicken Soup with Napa Cabbage

    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 1844 150x150 1 - Slow Cooker Chicken Soup with Napa Cabbage

    Slow Cooker Chicken Soup with Napa Cabbage

    4.40 from 56 votes
    Servings: 4
    Print Recipe

    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

    • Clean the chicken, trim off excess fat and place in the slow cooker.
      DSC 1789 e1485144798809 - Slow Cooker Chicken Soup with Napa Cabbage
    • 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.
      DSC 1806 768x514 - Slow Cooker Chicken Soup with Napa Cabbage
    • 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.
      DSC 1816 e1485144981725 - Slow Cooker Chicken Soup with Napa Cabbage
    • 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.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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