Slow Cooker Korean BBQ Chicken is a delicious dish that brings amazing flavors right to your dinner table without much effort. The chicken becomes tender and juicy as it cooks slowly in a savory sauce, making it a perfect choice for busy weeknights or gatherings with family and friends.
Why Make This Recipe
This recipe is not only easy to prepare, but it also fills your home with delightful aromas that everyone will love. With its rich, sweet, and spicy sauce, this dish appeals to many tastes. Plus, cooking chicken thighs in a slow cooker ensures that they stay moist and flavorful. It’s a comforting meal that everyone can enjoy!
How to Make Slow Cooker Korean BBQ Chicken
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)
Directions
- Spray a 4 or 6-quart slow cooker with nonstick cooking spray.
- Add the 2 pounds of boneless skinless chicken thighs to the bottom of the slow cooker.
- 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.
- Pour the sauce over the chicken and toss to coat the thighs.
- Cover and cook on LOW for 4-5 hours or on HIGH for 3-4 hours.
- When the chicken is cooked, use two forks to shred it in the slow cooker.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water, then add them to the slow cooker and stir to combine.
- Cover and cook for 20-30 minutes, until the sauce thickens.
- Serve the chicken over warm rice and garnish with green onions and sesame seeds.
How to Serve Slow Cooker Korean BBQ Chicken
Serve this delicious Korean BBQ chicken over a bed of warm rice to soak up the flavorful sauce. You can add steamed vegetables or a side salad for a complete meal. Garnishing with green onions and sesame seeds adds a lovely finishing touch!
How to Store Slow Cooker Korean BBQ Chicken
If you have leftovers, allow the chicken to cool and place it in an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, you can freeze it for about 2-3 months. Just make sure to reheat it thoroughly before serving again.
Tips to Make Slow Cooker Korean BBQ Chicken
- If you like it spicier, add more gochujang chili paste to the sauce.
- You can use chicken breasts instead of thighs if that’s what you prefer.
- For added flavor, consider marinating the chicken for a few hours before cooking.
Variation
Try adding chopped vegetables like bell peppers or carrots to the slow cooker during the last hour of cooking. This will make the dish heartier and add extra nutrition.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless skinless chicken breasts, but they may become drier than thighs.
2. How can I make this dish gluten-free?
To make it gluten-free, use tamari instead of soy sauce and ensure that all other ingredients are gluten-free.
3. Can I cook this dish on the stovetop instead?
Yes! You can simmer it on the stovetop in a pot for about 30-40 minutes, covered, until the chicken is cooked through. Shred and thicken as instructed in the slow cooker recipe.
Slow Cooker Korean BBQ Chicken
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken thighs
BBQ 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 Mixture
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnish
- Green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
Preparation
- Spray a 4 or 6-quart slow cooker with nonstick cooking spray.
- Add the chicken thighs to the bottom of the slow cooker.
- In a medium bowl, whisk together brown sugar, soy sauce, water, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang chili paste.
- Pour the sauce over the chicken and toss to coat.
Cooking
- Cover and cook on LOW for 4-5 hours or on HIGH for 3-4 hours.
- Once cooked, shred the chicken in the slow cooker using two forks.
- In a small bowl, whisk together cornstarch and water, then add to the slow cooker and stir to combine.
- Cover and cook for an additional 20-30 minutes, until the sauce thickens.
Serving
- Serve the chicken over warm rice and garnish with green onions and sesame seeds.
