Name: Slow Cooker Korean Chicken Stew Recipe
Prep time: 15 min
Cook time: PT-492026H39M24S
Total time: PT-492026H39M24S
Cuisine: Korean
Ingredients: 750g boneless skinless chicken thighs; 1 onion, chopped; 1 large carrot, chopped; 150g mushrooms, halved; 4 spring onions (green part), chopped; 1 tablespoon minced garlic; 2 tablespoons gochujang (add more if you like); 2 tablespoons soy sauce; 2 level tablespoons brown sugar; 1 tablespoon sesame oil; 2 cups (480ml) chicken stock; 1.5 tablespoons cornstarch; Salt and black pepper to season

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Introduction

This Slow Cooker Korean Chicken Stew is a comforting, flavorful dish perfect for busy days. Tender chicken thighs simmer with vegetables and a rich, spicy gochujang sauce, making a hearty meal with minimal effort.

A white bowl filled with two main layers: one side has bright white cooked rice with fluffy texture, and the other side has thick, rich reddish-brown stew with chunks of tender chicken, large pieces of orange carrot, and dark mushrooms. The stew shows bits of green herbs scattered on top, and a wooden spoon rests inside the bowl, with its handle leaning on a dark cloth beneath the bowl. The bowl is placed on a white marbled surface, and another bowl with similar stew is seen blurred in the background, photo taken with an iphone --ar 4:5 --v 7

Ingredients

750g boneless skinless chicken thighs
1 onion, chopped
1 large carrot, chopped
150g mushrooms, halved
1 tablespoon minced garlic
2 tablespoons gochujang (add more if you like)
2 tablespoons soy sauce
2 level tablespoons brown sugar
1 tablespoon sesame oil
2 cups (480ml) chicken stock
4 spring onions (green part), chopped
1.5 tablespoons cornstarch
Salt and black pepper to season

Instructions

Step 1: Add all ingredients except the spring onions, cornstarch, salt, and pepper to the slow cooker.
Step 2: Stir to combine everything thoroughly.
Step 3: Cover with the lid and cook on high for 2–3 hours or on low for 4–5 hours.
Step 4: During the last hour on high or last 2 hours on low, mix cornstarch with a couple of tablespoons of water to make a slurry. Stir this into the sauce.
Step 5: Taste and season the stew as needed with salt and black pepper.
Step 6: Sprinkle with the chopped spring onions before serving.
Step 7: Enjoy your delicious Korean Chicken Stew!

Tips & Variations

For extra heat, add more gochujang or a pinch of red chili flakes.
Swap chicken thighs for chicken breasts, but thighs will give a juicier result.
Add other vegetables like zucchini or potatoes for variety.
Serve over steamed rice or with crusty bread to soak up the flavorful sauce.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through. To freeze, cool completely and freeze for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

A large white speckled bowl filled with a thick reddish-orange stew that has visible pieces of shredded chicken, sliced dark mushrooms, and chunks of orange carrots, topped with chopped green onions scattered across the surface. Behind it, there is a white bowl filled with plain white rice, and to the left, a small white bowl with sliced green chili peppers. All the bowls are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may become drier during slow cooking. Chicken thighs are preferred for their tenderness and juiciness.

What is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste that adds sweetness, spice, and depth to dishes. It can be found in Asian grocery stores or online.