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 for garnish; Sesame seeds for garnish

Jump to Recipe· 4.7 from 147 reviews

If you’re craving a dish that’s effortlessly delicious and packed with flavor, this Slow Cooker Korean BBQ Chicken Recipe is an absolute game-changer. I love this recipe because it’s incredibly hands-off, and yet you end up with tender, juicy chicken swimming in a perfectly balanced sweet, spicy, and savory sauce. Whether you’re feeding a family, prepping for a crowd, or just want easy leftovers, stick around—this fan-freaking-tastic recipe will become a staple in your weeknight lineup!

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Why You’ll Love This Recipe

Effortless Cooking: Just toss everything in your slow cooker and walk away—the magic happens while you do other things.
Rich, Authentic Flavor: The combination of soy, brown sugar, garlic, ginger, and gochujang creates that classic Korean BBQ taste you crave.
Perfectly Tender Chicken: Slow cooking breaks down the thighs beautifully, making the chicken easy to shred and melt-in-your-mouth tender.
Versatile and Kid-Friendly: My family goes crazy for this, and you can dial up or down the heat to suit your crowd.

Slow Cooker Korean BBQ Chicken Recipe - Recipe Step

Ingredients You’ll Need

Each ingredient in this Slow Cooker Korean BBQ Chicken Recipe plays its part in building layers of deep, complex flavor. I always recommend using fresh ginger and garlic for the best aromatic punch, and picking up some good-quality gochujang for that signature spicy kick.

Slow Cooker Korean BBQ Chicken Recipe - Ingredients

Boneless skinless chicken thighs: They stay juicy and tender during slow cooking—way better than breasts for this recipe.
Low-sodium soy sauce: Keeps the saltiness balanced, so you control how salty the final dish is.
Brown sugar: Adds sweetness and depth, caramelizing slightly as it cooks.
Water: Helps thin out the sauce just enough so it coats the chicken perfectly.
Minced garlic: About 4-5 cloves—fresh garlic makes a huge difference here.
Grated fresh ginger: Its zing cuts through the sweetness and adds warmth.
Sesame oil: For its nutty aroma that really rounds out the flavor.
Rice vinegar or mirin: Adds acidity and mild sweetness—mirin gives a slightly richer taste.
Gochujang chili paste: This Korean chili paste is the star of the show for heat and umami.
Cornstarch: Used to thicken the sauce after cooking, so it clings beautifully to the shredded chicken.
Green onions: Fresh garnish that adds a pop of color and a gentle onion crunch.
Sesame seeds: Toasted or plain—they add a lovely texture contrast and 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 how adaptable this Slow Cooker Korean BBQ Chicken Recipe is. Over time, I’ve tweaked it to match whatever I have on hand or to suit different dietary needs. You can really make this recipe your own!

Milder Version: I sometimes cut back on the gochujang or swap it for a mild chili paste when serving to kids or spice-sensitive guests.
Spicy Kick: When I want all the heat, I add an extra tablespoon of gochujang or even a dash of red pepper flakes.
Adding Veggies: I’ve tossed in sliced bell peppers or shredded carrots during the last hour of cooking to bulk it up with some freshness.
Using Chicken Breasts: If that’s what you have, just reduce the cooking time by about 30 minutes to avoid drying out the meat.

How to Make Slow Cooker Korean BBQ Chicken Recipe

Step 1: Prep Your Slow Cooker and Chicken

Start by spraying your slow cooker with nonstick cooking spray—that way cleaning up is a breeze. Then place the boneless skinless chicken thighs right in the bottom. I always use thighs because they stay so juicy and don’t dry out like breasts sometimes do. If you’re prepping ahead, you can do this the night before and just add the sauce in the morning.

Step 2: Whisk Together That Amazing Sauce

In a medium bowl, mix the brown sugar, soy sauce, water, sesame oil, minced garlic, grated ginger, rice vinegar (or mirin), and gochujang chili paste until smooth. This sauce is where all the flavor happens. I like to taste a little spoonful before pouring it over the chicken to adjust the sweetness or heat if needed. Pour it right over the chicken and toss lightly to coat.

Step 3: Slow Cook the Chicken Until Tender

Cover your slow cooker and set it to LOW for 4 to 5 hours or HIGH for 3 to 4 hours. This slow cooking time lets the flavors meld beautifully and ensures the chicken reaches that perfect shred-ready tenderness. When I first tried this, I was amazed at how the meat just falls apart.

Step 4: Shred and Thicken the Sauce

Using two forks, shred the chicken right in the slow cooker (super easy). Then whisk together cornstarch and water in a small bowl to create a slurry, and stir it into your chicken and sauce. Cover again, cooking for another 20-30 minutes until the sauce thickens to a luscious glaze that clings to every bite.

Step 5: Serve and Garnish

I love serving this over warm white rice, but you can also try it with noodles or even in lettuce wraps for a fresh take. Top it with a sprinkling of green onions and sesame seeds for that perfect finishing touch.

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Pro Tips for Making Slow Cooker Korean BBQ Chicken Recipe

Choose Thighs Over Breasts: I learned that using chicken thighs keeps the meat juicy and flavorful after hours in the slow cooker.
Taste as You Go: Before slow cooking, try the sauce mixture—adjust the sweetness or spice to your preference for the best final flavor.
Create a Smooth Sauce: Whisk the cornstarch and water well before adding, so your sauce thickens evenly without lumps.
Avoid Overcooking: Set a timer and check the chicken’s tenderness—overcooking can dry it out even when shredded.

How to Serve Slow Cooker Korean BBQ Chicken Recipe

Slow Cooker Korean BBQ Chicken Recipe - Serving

Garnishes

I always finish with a generous sprinkle of sliced green onions and toasted sesame seeds—they add freshness, crunch, and a nutty depth that takes the dish over the top. Sometimes, I’ll throw in a few thinly sliced fresh chilies if we want extra heat at the table.

Side Dishes

My go-to sides with this Korean BBQ chicken are steamed jasmine rice and quick pickled cucumbers to cut through the richness. For a more filling meal, roasted broccoli or stir-fried bok choy work beautifully too. You’ll find that the balance of flavors makes the whole meal feel complete without much fuss.

Creative Ways to Present

For a special occasion, I like to serve this chicken piled high on a sizzling platter with grilled pineapple and a side of kimchi. It’s also fantastic in lettuce wraps with shredded carrots, sliced radishes, and a drizzle of spicy mayo—fun for a casual gathering where everyone can build their own!

Make Ahead and Storage

Storing Leftovers

Leftover Korean BBQ chicken stores wonderfully in an airtight container in the refrigerator for up to 3-4 days. I like to keep the sauce with the chicken to keep it moist, and it actually tastes even better the next day as the flavors deepen.

Freezing

This recipe freezes really well too! After cooling completely, portion it out into freezer-safe bags or containers. When you defrost, thaw overnight in the fridge and then gently reheat on the stove or microwave. The sauce holds up beautifully without becoming watery.

Reheating

To reheat, I prefer warming the chicken gently in a covered skillet over medium-low heat with a splash of water or broth to loosen the sauce if needed. This keeps the meat tender and the sauce thick. Microwaving works in a pinch, but watch the timing to avoid drying it out.

FAQs

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

Yes, you can use chicken breasts, but they tend to dry out more easily in slow cookers. To prevent this, reduce the cooking time by about 30 minutes and check for tenderness early. Thighs remain juicier for this kind of slow-cooked shredded dish.
How spicy is the Slow Cooker Korean BBQ Chicken Recipe?

The heat mainly comes from the gochujang chili paste, which adds mild to moderate spice along with umami depth. You can easily adjust the spiciness by using less or more gochujang, or substitute with a milder chili paste if you prefer.
Can I make this Slow Cooker Korean BBQ Chicken Recipe in an Instant Pot?

Definitely! Use the sauté function to mix the sauce and brown the chicken if you like, then cook on high pressure for about 15-20 minutes, followed by a natural release. Finish by shredding and thickening the sauce as directed.
What can I serve with Slow Cooker Korean BBQ Chicken?

It pairs beautifully with steamed rice, kimchi, pickled vegetables, stir-fried greens, or even in lettuce wraps to keep things fresh and light.

Final Thoughts

This Slow Cooker Korean BBQ Chicken Recipe has truly become one of my favorites—not just because it’s incredibly easy, but because it delivers rich, bold flavors that impress everyone at the table. If you’re looking for a no-fuss way to enjoy Korean-inspired comfort food, give this recipe a try. I promise, once you make it, you’ll be reaching for it again and again. Grab your slow cooker, invite some friends, and enjoy the magic!