Name: Slow Cooker Korean Bbq Chicken
Prep time: PT-493599H30M4S
Cook time: PT-493599H20M4S
Total time: 4 h 10 min
Cuisine: Korean
Ingredients: – 1 lb (454 g) boneless, skinless chicken thighs The base of the dish, providing tender meat that absorbs the sauce.; – 1 cup (240 g) Korean BBQ sauce Adds the main sweet and savory notes to the blend.; – 2 tablespoons (30 g) of gochujang (Korean chili paste) Brings in the spicy element that defines the flavor.; – 1 tablespoon (21 g) honey Offers a natural sweetness to balance the heat.; – 1 tablespoon (9 g) minced garlic Provides aromatic depth and savoriness.; – 1 tablespoon (6 g) minced fresh ginger Adds warmth and helps with digestion, enhancing the overall taste.; – 1/4 cup (60 ml) low-sodium chicken broth Keeps the sauce smooth and helps with cooking.; – 2 lbs boneless skinless chicken thighs (about 900 g) An alternative quantity for larger batches, ensuring moist results.; – 1/4 cup gochujang (Korean chili paste) Extra if you want more spice, as per variations.; – 1/4 cup low-sodium soy sauce or tamari (60 ml) Boosts umami; choose tamari for gluten-free options.; – 2 tbsp brown sugar or maple syrup (30 g) Helps create a sticky glaze and balances flavors.; – 2 tbsp rice vinegar (30 ml) Brightens the sauce with a touch of acidity.; – 4 cloves garlic, minced More garlic for extra aroma if desired.; – 1 tbsp fresh grated ginger Fresh ginger for added zing.; – 1 tbsp toasted sesame oil Finishes with a nutty flavor.; – 1 tbsp cornstarch + 2 tbsp water (slurry) Thickens the sauce as needed.; – 3 green onions, sliced and 1 tbsp sesame seeds for garnish Adds freshness and texture.; – Optional: 1 tbsp gochugaru (Korean chili flakes) for added heat; – Optional: 1/4 cup chicken broth to thin the sauce For customizing spice and consistency.

Ingredients

– 1 lb (454 g) boneless, skinless chicken thighs The base of the dish, providing tender meat that absorbs the sauce.

– 1 cup (240 g) Korean BBQ sauce Adds the main sweet and savory notes to the blend.

– 2 tablespoons (30 g) of gochujang (Korean chili paste) Brings in the spicy element that defines the flavor.

– 1 tablespoon (21 g) honey Offers a natural sweetness to balance the heat.

– 1 tablespoon (9 g) minced garlic Provides aromatic depth and savoriness.

– 1 tablespoon (6 g) minced fresh ginger Adds warmth and helps with digestion, enhancing the overall taste.

– 1/4 cup (60 ml) low-sodium chicken broth Keeps the sauce smooth and helps with cooking.

– 2 lbs boneless skinless chicken thighs (about 900 g) An alternative quantity for larger batches, ensuring moist results.

– 1/4 cup gochujang (Korean chili paste) Extra if you want more spice, as per variations.

– 1/4 cup low-sodium soy sauce or tamari (60 ml) Boosts umami; choose tamari for gluten-free options.

– 2 tbsp brown sugar or maple syrup (30 g) Helps create a sticky glaze and balances flavors.

– 2 tbsp rice vinegar (30 ml) Brightens the sauce with a touch of acidity.

– 4 cloves garlic, minced More garlic for extra aroma if desired.

– 1 tbsp fresh grated ginger Fresh ginger for added zing.

– 1 tbsp toasted sesame oil Finishes with a nutty flavor.

– 1 tbsp cornstarch + 2 tbsp water (slurry) Thickens the sauce as needed.

– 3 green onions, sliced and 1 tbsp sesame seeds for garnish Adds freshness and texture.

– Optional: 1 tbsp gochugaru (Korean chili flakes) for added heat

– Optional: 1/4 cup chicken broth to thin the sauce For customizing spice and consistency.

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Instructions

1-Step 1: Prep Ingredients and Marinade Start by trimming excess fat from the chicken thighs and patting them dry. Mince the garlic and grate the ginger to release their flavors. Mix the sauce in a bowl with gochujang, Korean BBQ sauce, honey, and other ingredients until smooth. Reserve a bit for later to glaze the finished dish, making your slow cooker Korean BBQ chicken even tastier.

2-Step 2: Layer the Slow Cooker Add sliced green onions or veggies at the bottom of the crockpot for extra flavor. Place the termina chicken on top and pour the marinade over it. Turn the pieces to coat evenly, ensuring the sauce circulates well during cooking for that signature slow cooker Korean BBQendl chicken texture.

3-Step 3: Cook Low and Slow Cover the slow cooker and set it to low for 4 to 5 hours or high for 2 to 3 hours. Check that the chicken reaches 165°F (74°C) inside for safety and tenderness. This gentle heat lets the flavors from the sauce blend infuse deeply, resulting in juicy slow cooker Korean BBQ chicken.

4-Step 4: Shred and Thicken Once done, shred the chicken right in the slow cooker to soak up more sauce. If the liquid is too thin, simmer it on the stove and add a cornstarch slurry to thicken. Let it rest for 5 minutes before serving to lock in the flavors, enhancing your slow cooker Korean BBQ chicken experience.

5-Step 5: Finish and Serve For a nice touch, broil the shredded chicken briefly for a caramelized edge. Serve over white rice and garnish with green onions and sesame seeds. This final step makes your slow cooker Korean BBQ chicken ready for rice bowls or wraps, adding a sweet and spicy finish.

Last Step:

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Notes

🌿 Use fresh ginger for a vibrant and authentic flavor.
⏲️ Avoid overcooking the chicken to prevent dryness; check readiness with a meat thermometer.
🍚 Serve immediately over warm rice for the best texture and flavor absorption.

Author: Brandi Oshea
Prep Time: 10 minutes
Cooking: 4-5 hours
Cook Time: 4-5 hours
Category: Main Dish
Method: Slow Cooking
Cuisine: Korean
Diet: Gluten-Free

Nutrition

Serving Size: 1/4 of recipe
Calories: 320
Sugar: 10g
Sodium: 600mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 35g
Cholesterol: 95mg