Set it and forget it! This Slow Cooker Korean BBQ Chicken is sweet, savory and just the right amount of spice. Perfect for seasoning rice, piling on sandwiches, topping a salad, or even making tacos. Weeknight dinner just got easier!
Because you’ll keep coming back for more
- Hands-free magic:Simply pop it in the slow cooker and let the flavors meld as you go on with your day.
- Tender perfection:Cooking low and slow creates melt-in-your-mouth chicken every time.
- Packaged Flavor:The balanced notes of sweet, salty and spicy make every bite irresistible. Do you love Korean flavors? Next time make slow cooker Korean ribs or Korean beef.
Ingredients for Grilled Korean Chicken
- Choice of chicken:If you prefer you can use chicken breasts, but they may dry out a little. I prefer boneless, skinless chicken thighs because they stay juicy and tender in the slow cooker.
- Ginger:Fresh ginger gives the best flavor, but ½ teaspoon ground ginger is fine if that’s what you have on hand.
- Heat Level: Start small, then taste and adjust the spice level you prefer.
How to make Korean BBQ Chicken
With just a few simple ingredients and five minutes of preparationthis Slow Cooker Korean BBQ Chicken recipe comes together. The result is tender chicken with a bold Korean BBQ flavor that everyone will love!
- Add chicken: Spray a 4- or 6-quart slow cooker with nonstick cooking spray, then add the chicken to the bottom.
- Prepare the sauce: Whisk together brown sugar, soy sauce, sesame oil, garlic, ginger, rice vinegar, and gochujang in a medium bowl.
- Cooked: Pour the sauce over the chicken, then toss to coat the thighs. Cover, then cook on LOW for 4-5 hours or on HIGH for 3-4 hours.
- Chop the chicken: Use two forks to shred the chicken in the slow cooker. Whisk together the cornstarch and water in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce has thickened. Serve your Crockpot Korean BBQ Chicken over hot rice and garnish with green onions and sesame seeds.
Alyssa’s expert advice
Serving ideas: Enjoy this grilled Korean chicken with salad, rice or quinoa. Put it on a sandwich or slider or even in tacos. For extra flavor and crunch, pair it with my Broccoli Ramen Salad, Pickled Carrots, or a refreshing Cucumber Salad.
Press
Slow Cooker Korean BBQ Chicken
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Equipment
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1 4 or 6 liter slow cooker
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup low sodium soy sauce
- ¾ cup packaged brown sugar
- 2 spoons minced garlic about 4-5 segments
- 1 ½ spoons grated fresh ginger
- 1 table spoon sesame oil
- 1 table spoon rice vinegar or mirin
- 1 table spoon gochujang chili paste more to enjoy for additional heat
- 2 spoons corn starch
- 2 spoons waterfall
- green onions for garnish
- sesame seeds for garnish
Instructions
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Spray a 4- or 6-quart slow cooker with nonstick cooking spray, then add 2 pounds of boneless, skinless chicken thighs all the way.
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Prepare the sauce by blending ¾ cup packed brown sugar, 1 cup low-sodium soy sauce, 1 tablespoon sesame oil, 2 tablespoons minced garlic, 1 1/2 tablespoons grated fresh ginger, 1 tablespoon rice vinegarAND 1 tablespoon gochujang chili paste together in a medium bowl. Pour the sauce over the chicken and toss to coat the thighs.
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Cover and cook on LOW for 4-5 hours or on HIGH for 3-4 hours.
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Use two forks to shred the chicken in the slow cooker. Whisk together 2 tablespoons cornstarch AND 2 tablespoons of water in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce has thickened.
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Serve over hot rice and garnish with green onions AND sesame seeds.
Notes
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 7 days.
- Freezer: You can freeze chicken by cooling completely before storing in an airtight, freezer-safe bag or container for up to 3 months.
- From Frozen: You can use frozen chicken, you just need to add an extra 1-2 hours of cooking time.
Nutrition
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