If you’re craving a dish that’s bursting with sweet, savory, and spicy flavors without spending hours in the kitchen, this Slow Cooker Korean BBQ Chicken Recipe is your new best friend. Tender chicken thighs slowly absorb a rich, umami-packed sauce made from garlic, ginger, gochujang, and soy, creating a mouthwatering meal that practically falls apart with every bite. It’s effortless to make, perfect for feeding a crowd, and will become a staple in your recipe rotation before you know it. Let me walk you through how to bring this Korean BBQ magic to your table!
Ingredients You’ll Need
This Slow Cooker Korean BBQ Chicken Recipe shines because of its simple, everyday ingredients that come together to create an amazing balance of flavors and textures. Each component is essential—from the mellow sweetness of brown sugar to the fiery kick of gochujang chili paste, they all play a vital role in making this dish sing.
- 2 pounds boneless skinless chicken thighs: Juicy cuts that stay tender and soak up the rich sauce beautifully.
- â…” cup low-sodium soy sauce: Adds a savory backbone and depth without overpowering other ingredients.
- ¾ cup packed brown sugar: Brings essential sweetness and helps create that sticky, caramelized finish.
- â…“ cup water: Balances out the sauce and helps everything meld together during cooking.
- 2 tablespoons minced garlic (about 4-5 cloves): Infuses the dish with warm, aromatic flavor that’s absolutely irreplaceable.
- 1 ½ tablespoons grated fresh ginger: Offers brightness and a bit of zing for an authentic Korean profile.
- 1 tablespoon sesame oil: Lends a nutty richness that ties all the flavors together.
- 1 tablespoon rice vinegar or mirin: Adds a touch of acidity and slight sweetness to brighten the sauce.
- 1 tablespoon gochujang chili paste: Gives the dish a delicious spicy kick and signature Korean heat.
- 2 tablespoons cornstarch: Used to thicken the sauce into a luscious glaze at the end.
- 2 tablespoons water (for slurry): Mixed with cornstarch to create the thickening slurry.
- Green onions, sliced: Fresh garnish that adds vibrant color and crunch.
- Sesame seeds: Toasted seeds for that classic Korean BBQ finishing touch.
How to Make Slow Cooker Korean BBQ Chicken Recipe
Step 1: Prepare the Slow Cooker
First things first, lightly spray your slow cooker with nonstick cooking spray to prevent any sticking. Then arrange the chicken thighs in a single layer at the bottom—this helps them cook evenly and soak up all that incredible sauce later on.
Step 2: Make the Sauce
In a medium bowl, whisk together the brown sugar, low-sodium soy sauce, water, sesame oil, garlic, ginger, rice vinegar (or mirin), and gochujang chili paste. This combination creates the signature sweet-spicy-salty flavor that defines Korean BBQ—trust me, it smells divine at this stage.
Step 3: Add the Sauce to the Chicken
Pour your freshly whisked sauce over the chicken thighs in the slow cooker. Use a spoon to gently toss and coat all the pieces evenly so every bite is brimming with flavor.
Step 4: Cook the Chicken
Set your slow cooker to LOW and let it work its magic for 4 to 5 hours. You can also cook it on HIGH for 3 to 4 hours if you’re short on time. The chicken will become tender and juicy, soaking up the sauce beautifully while you go about your day.
Step 5: Shred the Chicken and Thicken the Sauce
Once cooked, grab two forks and shred the chicken right in the slow cooker—it’s wonderfully tender and falls apart effortlessly. Next, whisk together cornstarch and water to make a slurry, then stir this into the slow cooker. Cover and cook for another 20 to 30 minutes until the sauce thickens up into a sticky, flavorful glaze that clings to every bite.
Step 6: Serve and Garnish
Your Slow Cooker Korean BBQ Chicken Recipe is now ready to be enjoyed! Spoon it over warm bowls of steamed rice and sprinkle with sliced green onions and toasted sesame seeds for that authentic restaurant-worthy finish.
How to Serve Slow Cooker Korean BBQ Chicken Recipe
Garnishes
Green onions and sesame seeds are classic garnishes that not only add visual appeal but also introduce fresh crunch and nutty flavor. If you want to get a bit fancy, a sprinkle of toasted seaweed flakes or a dash of chili flakes can add extra depth and heat.
Side Dishes
This dish pairs beautifully with simple sides like steamed jasmine or sticky rice, sautéed bok choy, or crispy roasted vegetables. You can even serve it alongside a fresh Asian-style cucumber salad for a cool, refreshing contrast to the warm, hearty chicken.
Creative Ways to Present
Try using this Slow Cooker Korean BBQ Chicken Recipe as a filling for lettuce wraps, or pile it onto a bowl with rice, pickled veggies, and a drizzle of sriracha mayo. It’s also fantastic over crunchy noodles or nestled inside a steamed bao bun for a fun twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and keep them in the refrigerator for up to 4 days. The flavors actually deepen overnight, making the second-day meal just as good, if not better.
Freezing
This Slow Cooker Korean BBQ Chicken Recipe freezes beautifully. Portion it out into freezer-safe containers or bags and freeze for up to 3 months. Just thaw it overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or broth if the sauce has thickened too much to keep it saucy and tender.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can, but chicken thighs stay moister and more tender when slow-cooked, so I recommend thighs for the best texture and flavor.
How spicy is this recipe?
The gochujang chili paste adds a mild to moderate heat level that complements the sweetness. You can adjust the amount based on how spicy you like it or omit it for a milder dish.
Can I make this recipe in an Instant Pot?
Yes! Use the sauté function to brown the chicken and then pressure cook for about 12 minutes, finishing by shredding and thickening the sauce as in the slow cooker method.
Is this recipe gluten-free?
It can be if you swap regular soy sauce for tamari or a gluten-free soy sauce alternative. Be sure to check your gochujang brand as well for gluten content.
What can I do with the leftover sauce?
The sauce is fantastic drizzled over rice bowls, grilled veggies, or even as a dipping sauce for dumplings—it’s packed with flavor and shouldn’t go to waste!
Final Thoughts
This Slow Cooker Korean BBQ Chicken Recipe is one of those dishes that feels like a warm hug in food form. It’s simple enough for a weeknight yet impressive enough for gatherings, and the bold, balanced flavors never fail to satisfy. Give it a try—you’ll be making it again and again, just like I do!
Print
Slow Cooker Korean BBQ Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 25 minutes
- Total Time: 4 hours 40 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Korean
Description
This Slow Cooker Korean BBQ Chicken recipe features tender, flavorful boneless chicken thighs simmered in a rich, sweet, and spicy Korean-inspired sauce. Perfectly cooked low and slow, this dish is easy to prepare and ideal for a comforting weeknight meal. Garnished with fresh green onions and toasted sesame seeds, it’s delightful served over warm rice for a satisfying dinner.
Ingredients
Chicken:
- 2 pounds boneless skinless chicken thighs
Sauce:
- â…” cup low-sodium soy sauce
- ¾ cup packed brown sugar
- â…“ 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)
Thickener:
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnish:
- Green onions, sliced
- Sesame seeds
Instructions
- Prepare the slow cooker: Spray a 4 or 6-quart slow cooker with nonstick cooking spray to prevent sticking. Add the 2 pounds of boneless skinless chicken thighs to the bottom of the slow cooker, spreading them evenly.
- Make the sauce: In a medium bowl, whisk together the brown sugar, low-sodium soy sauce, water, sesame oil, minced garlic, grated fresh ginger, rice vinegar (or mirin), and gochujang chili paste. Pour this sauce over the chicken in the slow cooker and toss lightly to coat all pieces evenly.
- Cook the chicken: Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 3-4 hours until the chicken is cooked through and tender.
- Shred the chicken and thicken the sauce: Use two forks to shred the chicken directly in the slow cooker. In a small bowl, whisk together the cornstarch and water to make a slurry. Add the slurry to the slow cooker and stir well to combine. Cover and continue cooking for another 20-30 minutes until the sauce has thickened.
- Serve and garnish: Spoon the Korean BBQ chicken over warm rice. Garnish with sliced green onions and sesame seeds for extra flavor and visual appeal. Serve hot and enjoy!
Notes
- Use boneless, skinless chicken thighs for maximum flavor and tenderness.
- If you prefer spicier chicken, increase the amount of gochujang chili paste.
- This dish pairs beautifully with steamed rice or noodles.
- Leftovers store well in the refrigerator for up to 3 days.
- For a gluten-free version, use tamari or gluten-free soy sauce.
