Slow Cooker Korean BBQ Chicken

Are you looking‌ for a delicious, hands-off‌ dinner that’s pa‍cked with​ b⁠old flavor‌? This Slow Cook‍er Korean B​B‍Q Ch​icken is your answer!

Juicy chicken thig⁠hs are slow-cooked‍ in a sweet, savoury, and slightly spicy Korean BBQ sauce, making it pe‌rfe‍ct f‍or busy weeknights or⁠ meal p‍r‍ep.

With minimal effo​rt, you’ll have a crowd‍-pleasing dis‌h tha​t r⁠iv‍als takeout.

Let’s dive into this easy‌, flavorful r‌ecipe and make your kitchen⁠ smell amazing!

Why You’ll Love This Slow Cooker Korean BBQ Chicken

Effortless Cooking: Just add everything into the slow cooker and be done with the perfect busy-night, lazy-weekend meal.

Full of flavour: Gochujang, soy sauce, sesame oil, and honey come together for a pretty, blissful sweet/salty/spicy mix.

Your Way Use it: There are plenty of ways to serve it: with rice, in tacos, or piled high on a salad.

Meal Prep-Friendly: This dish keeps well, freezes easily, and tastes wonderful reheated.

Perfect for Families: Adjust the spice for kids and adults, so there’s something for everyone.

Ingredients

2 lbs boneless, skinless chicken thighs (or chicken breasts for a leaner option)

½ cup low-sodium soy sauce (or tamari for gluten-free)

¼ cup gochujang (Korean red chilli paste, adjust for spice preference)

¼ cup honey (or brown sugar for deeper sweetness)

3 tbsp rice vinegar

2 tbsp sesame oil

4 garlic cloves, minced

1 tbsp grated fresh ginger

2 tbsp cornstarch (optional, for thickening sauce)

2 tbsp water (for cornstarch slurry)

2 green onions, sliced (for garnish)

1 tbsp sesame seeds (for garnish)

Instructions

In a mixing bowl, combine the soy sauce, gochujang, honey, rice vinegar, sesame oil, and garlic mixture until well blended.

Place the chicken thighs in the slow cooker and pour the sauce over the chicken, making sure that every piece is covered.

Low for about 6-8 hours or high for 3-4 hours, then until the chicken is tender and easily shredded.

If you like a thicker sauce, take out ½ cup of the cooking liquid, mix it with some cornstarch and water to create a slurry, then stir it back into the slow cooker. Cook on high for another 15-20 minutes.

Using 2 forks to shred the chicken, then toss with sauce, and top with sliced green onions and sesame seeds.

Tips for the Best Slow Cooker Korean BBQ Chicken

Choose the Right Cut: Chicken thighs are the juiciest type and very easy to showcase in a slow cooker, while chicken breasts are healthier for those who like lighter options.

Adjust Spice Levels: Gochujang gets rip-roaring hot, so for a specific taste, start with 2 tablespoons; go ahead and add more if you want things a bit hotter.

Fresh Ginger is Key: Fresh ginger is so much better than powdered ginger.

Don’t Skip the Garnish: Since they complete the dish, sesame seeds and green onions should not be omitted either. They add an extra crunch and a fresh taste to the dish.

Check Your Slow Cooker: Not all slow cookers cook at the same heat. Check the chicken earlier than you expect to prevent overcooking it.

Variations

Spicy Kick: For heat, add 1-2 tsp red pepper flakes or sriracha.

Gluten-Free: Use tamari or coconut aminos to replace soy sauce.

Low Sugar: Replace honey with a no-calorie sweetener like monk fruit or stevia.

Vegetarian Choice: Use firm tofu or a portobello mushroom for chicken.

Serving Suggestions

Over Rice: We recommend jasmine or sticky rice, which serves the purpose of soaking up all that vibrant sauce.

In Tacos or Wraps: Soft tortillas or even lettuce wraps make for an interesting and fun way to enjoy this meal.

With Veggies: Serve with steamed broccoli, carrots, or a side of kimchi for a well-rounded meal.

As a Bowl: Make a Korean-inspired bowl full of rice, pickled cucumbers, and a fried egg.

Appetizer Style: Shredded chicken on a skewer for delicious bites that are party-friendly.

Make-Ahead, Storing, and Freezing Instructions

Make-Ahead

To get a jump start, prepare the sauce 2 days ahead of time and store it in an airtight container in the fridge. Combine with chicken and cook when ready.

Storing

Leftovers can be stored in an airtight container in the fridge for 4 days. Reheat in the microwave or on the stove with a splash of water to loosen up the sauce.

Freezing

The cooked, shredded chicken with sauce can be stored in a freezer-safe container for up to 3 months. Thaw overnight and then reheat.

FAQs

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts are leaner, yet may yield a little too dry; therefore, reduce the cooking time by 30-60 minutes, and always check for doneness.

Is gochujang spicy?

Gochujang carries mild to moderate heat; adjust the amount according to your tolerance, or balance it with additional honey.

Can I make this in an Instant Pot?

Yes! Cook on high pressure for 10-12 minutes, then quick-release. Shred and thicken the sauce as necessary.

What can I substitute for gochujang?

If you can’t find gochujang, sriracha could be combined with a bit of miso paste, or you may substitute a mild chilli paste instead.

Is this recipe gluten-free?

It can be! Use tamari or coconut aminos instead of soy sauce to make it gluten-free.

Conclusion

In conclusion, the slow cooker Korean BBQ chicken offers a stress-free, flavour-packed meal that brings the bold flavours to your kitchen.

Whether you are a meal prep enthusiast or planning a weeknight dinner, you can try this recipe.

Try this Korean Chicken today, and improve your dinner game.

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