Description
This Slow Cooker Korean BBQ Chicken recipe offers a savory, sweet, and spicy flavor packed dish with tender shredded chicken thighs slow-cooked to perfection. Rich in authentic Korean ingredients like gochujang chili paste, sesame oil, and ginger, this easy recipe is ideal for a hassle-free, flavorful meal served over warm rice and garnished with green onions and sesame seeds.
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)
Thickener
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnish
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- Prepare the slow cooker. Spray a 4 or 6-quart slow cooker with nonstick cooking spray to prevent sticking, then add the 2 pounds of boneless skinless chicken thighs evenly to the bottom of the slow cooker.
- 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, and 1 tablespoon gochujang chili paste until fully combined. Pour this sauce over the chicken in the slow cooker and toss gently to coat all the thighs evenly.
- Cook the chicken. Cover the slow cooker and cook on LOW for 4-5 hours or HIGH for 3-4 hours until the chicken is fully cooked and tender enough to shred.
- Shred the chicken and thicken the sauce. Use two forks in the slow cooker to shred the chicken directly. In a small bowl, whisk together 2 tablespoons cornstarch with 2 tablespoons water to create a slurry. Add this mixture to the slow cooker and stir thoroughly. Cover again and cook for an additional 20-30 minutes to allow the sauce to thicken and coat the chicken nicely.
- Serve. Spoon the tender Korean BBQ chicken over warm cooked rice. Garnish with chopped green onions and a sprinkle of toasted sesame seeds for added flavor and presentation.
Notes
- You can adjust the heat level by adding more or less gochujang chili paste.
- Use chicken thighs rather than breasts for a juicier, more flavorful dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- This recipe works well with white, brown, or jasmine rice as a base.
- To make it gluten-free, use tamari or a gluten-free soy sauce substitute.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 620 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg
