Slow Cooker Korean BBQ Chicken Recipe
Slow Cooker Korean BBQ Chicken Recipe is sweet, spicy and full of bold flavor. It is very easy to prepare at home. The slow cooker does most of the work.
Ingredients
- 2 pounds boneless skinless chicken thighs
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang Korean chili paste
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds
- 2 green onions sliced
Instructions
Prepare the Chicken
- Place the chicken thighs inside the slow cooker. Trim extra fat if needed. Spread them evenly at the bottom so they cook evenly.
Make the Sauce
- In a mixing bowl, combine soy sauce, brown sugar, honey, sesame oil, garlic, ginger, rice vinegar and gochujang. Stir well until sugar dissolves completely.
Pour the Sauce
- Pour the prepared sauce over the chicken. Make sure every piece is covered. This helps the chicken absorb all the flavor while cooking.
Slow Cook
- Cover the slow cooker with a lid. Cook on low for 4 hours or high for 2 hours. The chicken should become very tender.
Shred the Chicken
- Once cooked, remove the chicken carefully. Shred it using two forks. It should break apart easily because it is very soft.
Thicken the Sauce
- Mix cornstarch with water in a small bowl. Pour this mixture into the slow cooker. Stir and cook for 10 minutes until the sauce thickens.
Combine and Garnish
- Return the shredded chicken to the slow cooker. Mix well with the thick sauce. Sprinkle sesame seeds and sliced green onions before serving.
Notes
- Use chicken thighs for juicier texture.
- Do not overcook to avoid dryness.
- Adjust gochujang for more or less spice.
- Add red chili flakes for extra heat.
- Taste the sauce before cooking and adjust sweetness.
- Serve fresh for best flavor.