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.