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
Scale
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.
