Description
This Slow Cooker Korean BBQ Chicken recipe features tender, flavorful chicken thighs simmered in a rich, sweet, and spicy sauce made with soy sauce, brown sugar, garlic, ginger, and gochujang chili paste. Perfectly shredded and thickened in the slow cooker, this dish is an easy and delicious way to enjoy authentic Korean-inspired flavors with minimal effort.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken thighs
Sauce
- 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)
Thickening agent
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnish
- Green onions, sliced
- Sesame seeds
Instructions
- Prepare the slow cooker: Spray a 4 or 6-quart slow cooker with nonstick cooking spray to prevent sticking. Add the 2 pounds of boneless skinless chicken thighs to the bottom of the slow cooker, spreading them evenly.
- Make the sauce: In a medium bowl, whisk together ¾ cup packed brown sugar, ⅔ cup low-sodium soy sauce, ⅓ cup water, 1 tablespoon sesame oil, 2 tablespoons minced garlic, 1 ½ tablespoons grated fresh ginger, 1 tablespoon rice vinegar (or mirin), and 1 tablespoon gochujang chili paste. Pour this sauce over the chicken thighs in the slow cooker, tossing lightly to coat all pieces evenly.
- Cook the chicken: Cover the slow cooker and cook the chicken on LOW for 4-5 hours or on HIGH for 3-4 hours until the chicken is cooked through and tender.
- Shred the chicken and thicken the sauce: Use two forks to shred the chicken directly in the slow cooker. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water to create a slurry. Add the slurry to the slow cooker and stir well to incorporate. Cover and continue cooking for an additional 20-30 minutes until the sauce has thickened.
- Serve and garnish: Spoon the Korean BBQ chicken over warm rice. Garnish with sliced green onions and sesame seeds for added flavor and visual appeal. Serve hot and enjoy!
Notes
- Ensure to spray the slow cooker well to prevent the chicken from sticking.
- Adjust the amount of gochujang chili paste to control the spiciness of the dish.
- Serve over steamed white or brown rice for a complete meal.
- Garnishing with green onions and sesame seeds adds fresh flavor and a nice crunch.
- This recipe works well with chicken breasts but may require shorter cooking time as breast meat cooks faster.
Nutrition
- Serving Size: 1/8 of recipe (approx. 4 ounces chicken with sauce)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 700 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
