Slow Cooker Korean Chicken Stew Recipe
This Slow Cooker Korean Chicken Stew is a comforting and flavorful dish featuring tender boneless chicken thighs simmered with aromatic vegetables, mushrooms, and a rich, spicy sauce made with gochujang, soy sauce, and brown sugar. Perfect for an easy, hands-off meal, it combines the deep flavors of Korean cuisine with the convenience of slow cooking.
- Prep Time: 15 minutes
- Cook Time: 3 hours on high or 5 hours on low
- Total Time: 3 hours 15 minutes (high) or 5 hours 15 minutes (low)
- Yield: 4 servings 1x
- Category: Stew
- Method: Slow Cooking
- Cuisine: Korean
Ingredients
Scale
Chicken and Vegetables
- 750g boneless skinless chicken thighs
- 1 onion, chopped
- 1 large carrot, chopped
- 150g mushrooms, halved
- 4 spring onions (green part), chopped
Seasonings and Sauce
- 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
Instructions
- Combine ingredients: Add all ingredients except the spring onions, cornstarch, salt, and black pepper into the slow cooker. Stir well to combine everything thoroughly.
- Cook the stew: Cover the slow cooker with the lid. Cook on high for 2-3 hours or on low for 4-5 hours until the chicken is tender and the flavors meld.
- Thicken the sauce: 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 slurry into the stew to thicken the sauce.
- Season and garnish: Taste the stew and season with salt and black pepper as needed. Sprinkle the chopped spring onions over the stew for a fresh finish.
- Serve and enjoy: Ladle the stew into bowls and enjoy your delicious Slow Cooker Korean Chicken Stew!
Notes
- Gochujang is a Korean chili paste; adjust the amount to your preferred spice level.
- The cornstarch slurry ensures the stew has a nice, thickened sauce without being too heavy.
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier after slow cooking.
- For a gluten-free option, use tamari instead of soy sauce.
- If you prefer more vegetables, bell peppers or zucchini can be added.
Keywords: Korean chicken stew, slow cooker recipes, gochujang stew, Korean comfort food, easy slow cooker dinner
Find it online: https://servedbynora.com/slow-cooker-korean-chicken-stew-recipe/
