Easy Slow Cooker Korean BBQ Chicken (Print version)
Tender shredded chicken cooked in a sweet, savory Korean BBQ-style sauce with garlic, ginger, sesame, and gochujang.
# Ingredients:
For the chicken
01 -
2 lb (900 g) boneless skinless chicken thighs
02 -
Nonstick cooking spray or 1 teaspoon neutral oil
For the Korean BBQ sauce
03 -
2/3 cup (160 ml) low-sodium soy sauce
04 -
1/2 cup (105 g) packed brown sugar
05 -
1/3 cup (80 ml) water
06 -
2 tablespoons minced garlic, about 5 cloves
07 -
1 1/2 tablespoons grated fresh ginger
08 -
1 tablespoon gochujang, plus more to taste
09 -
1 tablespoon rice vinegar
10 -
1 tablespoon toasted sesame oil
To thicken and finish
11 -
2 tablespoons cornstarch
12 -
2 tablespoons cold water
13 -
3 green onions, thinly sliced
14 -
1 tablespoon sesame seeds
15 -
Cooked rice, for serving
# Instructions:
01 -
Lightly coat a 4 to 6 quart slow cooker with nonstick spray or oil. Arrange the chicken thighs in an even layer.
02 -
In a bowl, whisk soy sauce, brown sugar, water, garlic, ginger, gochujang, rice vinegar, and sesame oil until combined.
03 -
Pour the sauce over the chicken and turn the pieces to coat. Cover and cook on low for 4-5 hours or on high for 3-4 hours, until the chicken reaches 165°F and shreds easily.
04 -
Use two forks to shred the chicken directly in the slow cooker. Stir it through the sauce.
05 -
Whisk cornstarch with cold water until smooth. Stir the slurry into the slow cooker, cover, and cook 20-30 minutes longer until the sauce is glossy and lightly thickened.
06 -
Spoon the chicken over cooked rice. Top with green onions and sesame seeds, adding extra gochujang if you want more heat.
# Good to know:
01 -
Best served over rice, noodles, lettuce cups, or slider buns.
02 -
Use low-sodium soy sauce to keep the finished sauce balanced.
03 -
Leftovers keep refrigerated for up to 4 days.