Name: Slow Cooker Korean BBQ Chicken Recipe
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Cuisine: Korean
Ingredients: 2 pounds boneless skinless chicken thighs; ⅔ cup low-sodium soy sauce; ¾ cup packed brown sugar; ⅓ cup water; 2 tablespoons minced garlic (about 4-5 cloves); 1 ½ tablespoons grated fresh ginger; 1 tablespoon sesame oil; 1 tablespoon rice vinegar or mirin; 1 tablespoon gochujang chili paste (more to taste for additional heat); 2 tablespoons cornstarch; 2 tablespoons water; Green onions, sliced; Sesame seeds

If you’re craving a dish that’s packed with bold flavors yet ridiculously easy to throw together, you’re going to love this Slow Cooker Korean BBQ Chicken Recipe. I absolutely love how this recipe turns simple ingredients into tender, juicy chicken slathered in a sweet, savory, and slightly spicy sauce, all without having to hover over the stove. Trust me, once you try this, it might just become your new weeknight favorite.

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Why You’ll Love This Recipe

Hands-Off Cooking: Just toss everything in your slow cooker and forget about it until dinner time.
Flavor Explosion: The combination of ginger, garlic, and gochujang gives authentic Korean BBQ vibes you’ll crave again and again.
Perfectly Tender Chicken: Slow cooking thighs makes the meat fall-apart tender every time.
Festival of Garnishes: Finishing with green onions and sesame seeds adds a fresh, crunchy touch that really elevates the dish.

The dish is served in a white bowl with a dark inside. On one side, there is a layer of white rice with clear, separate grains. Next to it is a colorful mix of shredded cabbage with white, purple, and bits of orange carrots. The main part is covered with pieces of cooked chicken in a thick brown sauce, sprinkled with white sesame seeds and chopped green onions. A silver spoon is placed on the right side of the bowl, partly under the chicken. The whole bowl sits on a white marbled surface with a small bowl of green chopped herbs nearby and a folded rust-colored cloth under part of the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Korean BBQ Chicken, Korean BBQ chicken recipe, easy Korean chicken, flavorful slow cooker chicken, healthy Korean dinner ideas

Ingredients You’ll Need

Each ingredient in this Slow Cooker Korean BBQ Chicken Recipe complements the others beautifully, bringing that signature balance of sweet, savory, and a hint of heat. When shopping, fresh ginger and good-quality gochujang really make a difference—don’t skip them!

Flat lay of boneless skinless chicken thighs neatly arranged, a small mound of packed brown sugar, a small white bowl filled with dark low-sodium soy sauce, a small white bowl of clear water, several peeled garlic cloves minced into fine pieces, a small pile of freshly grated pale yellow ginger, a small white bowl holding golden sesame oil, a small white bowl with translucent rice vinegar, a small white bowl containing vibrant red gochujang chili paste, a small white bowl with fine white cornstarch, a few fresh green onions with white bulbs and long green stalks, and a small scattering of natural tan sesame seeds, all placed on simple white ceramic dishes, balanced symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Slow Cooker Korean BBQ Chicken, Korean BBQ chicken recipe, easy Korean chicken, flavorful slow cooker chicken, healthy Korean dinner ideas

Boneless skinless chicken thighs: They stay juicy and tender in the slow cooker, much better than chicken breast in my experience.
Low-sodium soy sauce: Keeps the saltiness balanced without overpowering the sauce.
Brown sugar: Adds a deep, caramel-like sweetness that’s essential for that Korean BBQ vibe.
Water: Helps with the cooking liquid to keep everything moist without watering down flavors.
Garlic: Dark, fragrant garlic is a must-have—fresh minced is best here.
Fresh ginger: Grated ginger gives a lovely, zesty warmth that brightens the sauce.
Sesame oil: A little goes a long way for its nutty aroma and richness.
Rice vinegar or mirin: Adds acidity and slight sweetness to balance the dish.
Gochujang chili paste: The heart of the spiciness and deep flavor; adjust to taste if you prefer it milder or hotter.
Cornstarch: Helps thicken the sauce beautifully after shredding the chicken.
Green onions: For a fresh, peppery crunch in the final dish.
Sesame seeds: Toasted seeds add that classic Korean finish with a bit of nuttiness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Slow Cooker Korean BBQ Chicken Recipe depending on the season or what’s in my pantry. Feel free to tweak the heat level, try different sweetness profiles, or swap proteins based on your preference.

Mild Version: I once made this without gochujang for a milder taste, perfect for kids or those sensitive to heat, and it was still bursting with flavor.
Spicy Kick: Adding extra gochujang or even a sprinkle of Korean chili flakes amped up the flavor for my spice-loving friends.
Protein Swap: I’ve used chicken breasts with this recipe, which can work if you’re careful not to overcook to avoid dryness.
Vegetarian Twist: Try substituting tofu and increasing the sauce quantities—delicious with some extra veggies like bell peppers or mushrooms!

How to Make Slow Cooker Korean BBQ Chicken Recipe

Step 1: Prep the Chicken and Slow Cooker

Start by spraying your slow cooker with nonstick cooking spray—that step will save you from any stubborn stuck bits later on. Then add the boneless skinless chicken thighs in an even layer at the bottom. This way, they’ll cook evenly and soak up every bit of that magical sauce.

Step 2: Whisk Together Your Magic Sauce

In a medium bowl, whisk together your brown sugar, low-sodium soy sauce, water, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang chili paste. I like to taste a tiny bit before mixing it with the chicken so I can adjust the heat or sweetness to my liking—don’t hesitate to do the same!

Step 3: Coat the Chicken and Cook Low and Slow

Pour that sauce over the chicken thighs in the slow cooker and give everything a gentle toss to coat each piece evenly. Cover it up and cook on LOW for 4 to 5 hours, or if you’re short on time, HIGH for 3 to 4 hours works too. The low setting is my personal favorite for melting the meat into tender, succulent bites.

Step 4: Shred and Thicken the Sauce

Once the chicken’s done, use two forks right in the slow cooker to shred it to perfection. Then mix together the cornstarch and water to make a slurry, and stir that into the pot. Cover and let it cook for another 20-30 minutes—that’s when the sauce thickens up beautifully and clings to the shredded chicken just right.

Step 5: Serve and Garnish

Serve your Slow Cooker Korean BBQ Chicken over warm rice, and don’t skip the green onions and sesame seeds on top—they add a fresh crunch and a nutty pop that’s just irresistible.

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Pro Tips for Making Slow Cooker Korean BBQ Chicken Recipe

Use Chicken Thighs: I used to struggle with dry chicken breast in slow cookers; thighs stay juicy no matter what.
Adjust Heat Gradually: If you’re new to gochujang, start with less—it’s spicy but also adds complexity.
Don’t Skip the Sauce Whisking: Whisking the sauce ingredients first ensures the sugar dissolves evenly, which prevents graininess.
Thicken at the End: I once thickened the sauce too early, and it got gluey—patience is key for perfect texture.

How to Serve Slow Cooker Korean BBQ Chicken Recipe

Inside a black slow cooker, there is a thick layer of cooked shredded chicken covered in a shiny brown sauce. The chicken is mixed with bits of sliced green onions scattered on top and sprinkled with white sesame seeds and small red chili flakes. A wooden spoon with a darker handle is partially inside the cooker, resting on the chicken and sauce. The image is close-up, showing the rich textures and glossy sauce with the black inside of the slow cooker forming the outer edge. photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Korean BBQ Chicken, Korean BBQ chicken recipe, easy Korean chicken, flavorful slow cooker chicken, healthy Korean dinner ideas

Garnishes

I love topping this chicken with sliced green onions and a sprinkle of toasted sesame seeds—these two simple touches bring freshness and a lovely crunch that contrast the rich, saucy chicken beautifully. Sometimes, I even add a few fresh cilantro leaves when I have them on hand for a little herbal brightness.

Side Dishes

Serve this Slow Cooker Korean BBQ Chicken over fluffy white or jasmine rice, and it’s a complete meal that hits the spot. I also love pairing it with quick pickled cucumbers, steamed broccoli, or a simple cabbage slaw for some crisp texture and a fresh finish.

Creative Ways to Present

For a casual dinner party, I like to turn this into Korean BBQ bowls with sushi rice, sliced avocado, kimchi, and a fried egg on top. It feels gourmet but is so easy. Another time, I served it wrapped in lettuce leaves with a drizzle of spicy mayo—a fun and interactive way everyone loved!

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken in an airtight container in the fridge for up to 4 days. The flavors even deepen overnight, so leftovers can sometimes taste better than the first day! Just keep it chilled properly, and it’s ready to reheat whenever you want.

Freezing

This recipe freezes really well. I portioned mine into meal-sized containers and froze for up to 3 months. When you’re craving Korean BBQ chicken but short on time, just thaw overnight in the fridge, and you’re good to go.

Reheating

I reheat leftovers gently in a skillet over medium-low heat, adding a splash of water to loosen the sauce if it’s thickened too much. This keeps the chicken moist without drying out the sauce. Microwave works too for a quick fix—just cover it to trap steam.

FAQs

Can I use chicken breasts instead of thighs for this Slow Cooker Korean BBQ Chicken Recipe?

You can, but you’ll need to watch the cooking time closely. Chicken breasts dry out faster in a slow cooker due to their lower fat content, so it’s best to cook them on low for a shorter time (around 3-4 hours). I recommend thighs because they stay juicy and tender through the long cooking process.
How spicy is this Slow Cooker Korean BBQ Chicken Recipe?

The dish has a moderate kick thanks to the gochujang chili paste, which brings both heat and umami depth. If you’re sensitive to spice, start with less gochujang and add more after tasting. You can also serve it with cooling sides like rice or cucumber salad to balance the heat.
Can I make this recipe in an Instant Pot instead of a slow cooker?

Yes! Using an Instant Pot, cook the chicken on high pressure for about 12 minutes, then do a natural release. After releasing the pressure, shred the chicken and thicken the sauce using the cornstarch slurry by sautéing on the Instant Pot’s saute mode for a few minutes.
What can I serve with Slow Cooker Korean BBQ Chicken?

This chicken shines with steamed rice and simple sides like kimchi, pickled vegetables, or sautéed greens. Lettuce wraps or steamed buns also work beautifully for a Korean BBQ-style meal experience.

Final Thoughts

This Slow Cooker Korean BBQ Chicken Recipe is one of those dishes that feels special but is foolproof enough for busy nights. I discovered this trick when I was craving Korean flavors without the fuss of grilling or marinating all day. It’s amazing how slow cooking transforms simple ingredients into something truly crave-worthy. Give it a try—I can almost guarantee your family and friends will ask you to make it again and again. Happy cooking!