Slow Cooker Korean BBQ Chicken
A delicious and easy dish with tender chicken thighs cooked in a rich, sweet, and spicy Korean BBQ sauce, perfect for busy weeknights or gatherings.
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.
Notes
For a spicier dish, add more gochujang. You can substitute chicken breasts if preferred, but thighs are recommended for moisture. Leftovers can be stored in an airtight container for up to 4 days in the refrigerator or frozen for 2-3 months.