12ouncesnapa cabbagethick, outer leaves preferably (see note)
1/2medium onion
6 to 7plump garlic cloves
3thin ginger slicesabout 1 inch round
salt and pepper
2scallions
Instructions
Clean the chicken, trim off excess fat and place in the slow cooker.
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.
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.
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.