Slow Cooker Korean BBQ Chicken is a flavorful and easy-to-make dish that's perfect for any meal. The slow cooker does all the work, infusing the chicken with a rich and savory Korean BBQ sauce. Serve it hot over steamed rice and garnish with sesame seeds, chopped green onions, sliced shallots, and thinly sliced baby carrots for added flavor and texture. Enjoy this delicious meal with your family and friends!

Slow Cooker Korean BBQ Chicken
Slow cooker korean bbq chicken | Myhomemaderecipe.com

Slow Cooker Korean BBQ Chicken is a flavorful and easy-to-make dish that's perfect for any meal. The slow cooker does all the work, infusing the chicken with a rich and savory Korean BBQ sauce. Let's gather the ingredients you'll need to create this delicious dish.

INGREDIENTS

  • 2 lbs boneless skinless chicken breasts: Provides the protein base for the dish.
  • 1/2 cup chicken broth: Adds moisture and flavor to the chicken while cooking.
  • 6 cloves garlic, crushed: Adds a robust flavor to the dish.
  • 1/2 Tbsp chopped ginger: Adds a warm, slightly spicy flavor.
  • 1/4 cup chopped green onions: Adds a mild onion flavor and color.
  • Pinch of salt and pepper: Enhances the overall flavor of the chicken.

Korean BBQ Sauce:

  • 1/4 cup Tamari soy sauce: Provides a salty, umami base to the sauce.
  • 1/4 cup sweet chili sauce: Adds sweetness and a touch of heat.
  • 2 Tbsp hoisin: Adds a sweet and tangy flavor.
  • 1 Tbsp light brown sugar: Adds sweetness and depth of flavor.
  • 1 Tbsp honey: Adds natural sweetness and a slight floral note.
  • 1 Tbsp rice wine vinegar (or rice vinegar): Adds acidity and balances the sweetness.
  • 1 Tbsp sesame oil: Adds a nutty flavor and aroma.
  • 1/2 Tbsp minced ginger: Adds freshness and a bit of heat.
  • 1 tsp turmeric: Adds color and a subtle earthy flavor.
  • 1/2 tsp coarse black pepper: Adds a bit of spice.
  • 1/2 tsp red pepper flakes: Adds heat to the sauce.
  • 1 Tbsp cornstarch + 1 tbsp water (slurry): Thickens the sauce to coat the chicken.

Garnish:

  • Sesame seeds: Adds a nutty flavor and crunch.
  • Baby carrots, thinly sliced: Adds a fresh, crisp texture.
  • Shallots, thinly sliced: Adds a mild, sweet onion flavor.
  • Green onions: Adds color and a mild onion flavor.

INSTRUCTIONS

Step 1:
Pat chicken dry and season with a pinch of salt and pepper. Place into the slow cooker with garlic, ginger, and green onions.
Step 2:
Pour chicken broth into the slow cooker and cover. Cook on high for 4 hours, or low for 5 hours.
Step 3:
Once time is up, shred the chicken and drain any excess liquid. Add chicken back to the slow cooker.
Step 4:
Prepare the sauce. In a medium mixing bowl, combine soy sauce, chili sauce, hoisin, brown sugar, honey, rice wine vinegar, sesame oil, minced ginger, turmeric, black pepper, and red pepper flakes. Whisk well.
Step 5:
In a separate small bowl or ramekin, whisk together the cornstarch and water to make a slurry. Add slurry to the sauce and whisk. Pour sauce into the slow cooker with the chicken and toss to coat. Cover and cook for 30 more minutes on high.
Step 6:
Serve with rice and garnish with sesame seeds, chopped green onions, sliced shallots, and sliced carrots. Enjoy!

Serving and Storage Tips

  • Serve the Slow Cooker Korean BBQ Chicken hot over a bed of steamed rice. The rice will soak up the flavorful sauce, making each bite delicious.
  • Garnish with sesame seeds, chopped green onions, sliced shallots, and thinly sliced baby carrots for added flavor and texture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply microwave the chicken until warmed through, or reheat in a saucepan over medium heat.

Helpful Notes

  • Adjust the amount of red pepper flakes to suit your heat preference. If you prefer a milder dish, use less red pepper flakes or omit them altogether.
  • For a gluten-free version, ensure that the tamari soy sauce and hoisin sauce used are certified gluten-free.
  • You can also use boneless skinless chicken thighs instead of chicken breasts for a juicier texture.

Tips from well-known chefs

  • Chef David Chang suggests marinating the chicken overnight in the fridge for a deeper flavor.
  • Chef Roy Choi recommends adding a touch of gochujang (Korean chili paste) to the sauce for an extra kick.
  • Chef Edward Lee advises toasting the sesame seeds briefly in a dry pan before garnishing for a more intense flavor.
Slow Cooker Korean BBQ Chicken
Slow Cooker Korean BBQ Chicken | Myhomemaderecipe.com