I’m making Maangchi”s 감자탕 in two days. Is there anything wrong with slow cooking the neck bones in a slow cooker after blanching and washing them? I’m coming straight home from work and will be feeding it to my friends so I won’t have a lot of prep time, but I want the meat to be soft. I’d put them in the slow cooker around 9am and would come home at 5pm. Will the bones get too soft or start breaking up? Thanks in advance.
[Recipe for reference
](https://www.maangchi.com/recipe/gamjatang)
by greatteachermichael