Slow Cooker Korean BBQ Chicken Recipe
Craving takeout flavor at home? This Slow Cooker Korean BBQ Chicken Recipe delivers tender, sticky-sweet chicken effortlessly. Gochujang heat meets brown sugar bliss.
Ingredients
- 2.5 pounds boneless chicken thighs
- 1 cup low-sodium soy sauce
- 3/4 cup brown sugar packed
- 1/4 cup gochujang Korean chili paste
- 1/4 cup rice vinegar
- 3 tablespoons sesame oil
- 6 garlic cloves minced
- 2 tablespoons grated fresh ginger
- 1/4 cup chicken broth
- 2 tablespoons cornstarch + 2 tablespoons water
- 2 green onions sliced
- 1 tablespoon sesame seeds
- Cooked white rice for serving
Instructions
Prep the Chicken Base
- Pat chicken thighs dry with paper towels. Trim excess fat. Place in bottom of slow cooker. No need to season—just wait for sauce magic.
Mix the Korean BBQ Sauce
- Whisk soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger, and chicken broth in bowl. Everything dissolves beautifully. Spicy-sweet perfection.
Slow Cook Magic Begins
- Pour sauce over chicken. Spoon some over tops. Cover slow cooker. Set LOW 4 hours or HIGH 2.5 hours. Kitchen fills with amazing smells.
Shred the Tender Chicken
- Chicken falls apart tender. Use two forks to shred right in cooker. Stir to coat every piece in that glossy sauce. Discard any stringy bits.
Thicken the Sticky Glaze
- Mix cornstarch and water into smooth slurry. Pour into cooker. Stir well. Cover and cook HIGH 20-30 more minutes. Sauce transforms to perfect glaze.
Garnish and Serve
- Sprinkle sesame seeds and green onions. Serve over hot steamed rice. Spoon extra sauce generously. Family dinner perfection achieved.
Notes
- Chicken thighs stay juiciest—don't swap breasts.
- Gochujang in Asian aisle or online. Worth finding!
- Less spicy? Use 2 tablespoons gochujang.
- Variation: Add sliced carrots and onions with chicken.
- Slow cooker liners make cleanup dream.
- Double sauce recipe for rice lovers.
- Air fryer finish: Broil shredded chicken 2 minutes for crispy bits.