Short Description:
This Slow Cooker Korean BBQ Chicken is a must-try for anyone who loves bold, savory flavors with just the right touch of sweetness. The chicken is slow-cooked to perfection, tender and juicy, and coated in a rich, flavorful Korean BBQ sauce. With minimal prep time, you can have a delicious, comforting meal that’s perfect for weeknights, casual dinners, or even feeding a crowd. It’s so easy, it might just become your new go-to recipe!
Why You’ll Love This Recipe?
Slow Cooker Korean BBQ Chicken is everything you want in a meal: flavorful, easy, and absolutely delicious. The beauty of this recipe is in its simplicity—the chicken practically cooks itself, and the slow cooking process helps the flavors from the savory, tangy, and slightly sweet BBQ sauce really penetrate the meat. Whether you serve it on rice, in wraps, or even as a topping for a salad, it’s sure to please everyone at the table. Plus, the leftovers are even better the next day!
Ingredients
(Find the full list of ingredients below!)
- Chicken thighs (bone-in or boneless, skinless)
- Soy sauce
- Brown sugar
- Sesame oil
- Rice vinegar
- Garlic (minced)
- Fresh ginger (grated)
- Gochujang (Korean chili paste)
- Sesame seeds (optional, for garnish)
- Green onions (chopped, for garnish)
- Salt and pepper
Directions
1. Prepare the Sauce
In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and gochujang. The gochujang is the star of this dish—it adds a spicy, smoky, and slightly fermented flavor that really gives the dish its authentic Korean BBQ taste. Stir everything together until the sugar dissolves and the sauce is well combined.
2. Prepare the Chicken
Season the chicken thighs with a little salt and pepper. If you’re using bone-in chicken, make sure to remove any excess skin or fat for the best results. Boneless, skinless thighs work wonderfully here, too, as they cook faster and still stay juicy.
3. Slow Cook the Chicken
Place the seasoned chicken in the bottom of your slow cooker. Pour the prepared Korean BBQ sauce over the chicken, making sure it’s evenly coated. If you’re using bone-in chicken, you may need to adjust the cooking time slightly—just ensure the meat is cooked through and tender. Set the slow cooker to cook on low for 4-6 hours or on high for 2-3 hours.
4. Shred the Chicken
Once the chicken is cooked through and tender, remove it from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and mix it well with the sauce, allowing it to soak up even more of that delicious flavor.
5. Garnish and Serve
Serve the Korean BBQ chicken hot, garnished with sesame seeds and chopped green onions. You can serve it over steamed rice, in a bowl with some sautéed vegetables, or as a filling for tacos or lettuce wraps. It also makes an amazing topping for a grain bowl or salad.
Expert Tips and Tricks
- Use Chicken Thighs: Bone-in or boneless chicken thighs are ideal for this recipe because they stay juicy and tender during the slow cooking process. Chicken breasts can dry out, so thighs are your best bet for a flavorful, moist dish.
- Gochujang: Gochujang is a Korean chili paste and is key to achieving that authentic flavor. If you don’t have it, you can substitute with a mix of chili paste and a bit of sugar, but the gochujang really elevates the dish. You can find it at most Asian grocery stores or online.
- Adjust the Spice: If you want to dial down the heat, start with a smaller amount of gochujang and taste-test as you go. You can always add more if you like it spicy, but it’s easier to add than take out!
- Make it a One-Pot Meal: For a complete meal, try adding some vegetables (like bell peppers, carrots, or onions) to the slow cooker about halfway through cooking. They’ll cook right alongside the chicken, absorbing the flavor from the sauce.
Recipe Variations and Possible Substitutions
- Chicken Breasts: While thighs are ideal for this recipe, you can certainly use boneless, skinless chicken breasts. They may cook a bit faster, so be sure to check them after about 3 hours on low.
- Vegetarian Version: You can substitute the chicken with tofu or even jackfruit to create a vegetarian or vegan version of this dish. Tofu should be pressed to remove excess moisture before cooking, and jackfruit can be shredded and mixed into the sauce just like the chicken.
- Spicy Variation: If you love heat, you can add more gochujang or some chili flakes for extra spice. A splash of sriracha sauce can also intensify the flavor.
- Sweet Version: For a sweeter profile, try adding a bit more brown sugar or honey to the sauce. This will give the dish a slightly different, more caramelized sweetness.
Serving and Pairing Suggestions
This Slow Cooker Korean BBQ Chicken is incredibly versatile and pairs well with a variety of sides. For a classic meal, serve it over a bed of fluffy steamed white rice, jasmine rice, or even brown rice. You can also serve it in soft tortillas or lettuce wraps for a fun, light twist. Pair it with a refreshing cucumber salad or steamed broccoli to balance out the richness of the chicken. For a more authentic Korean meal, you could serve it alongside kimchi and some pickled vegetables.
Storage and Reheating Tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavor actually gets better the next day as the chicken continues to soak up the sauce. To reheat, simply microwave it in short intervals, stirring to ensure even heating. You can also reheat it in a skillet on low heat, adding a splash of water or broth to keep it moist. For longer storage, you can freeze the chicken for up to 3 months. Just make sure to let it cool completely before freezing, and store it in a freezer-safe container.
4 FAQs
- Can I use bone-in chicken for this recipe?
Yes! Bone-in chicken works great too. Just keep in mind that it will take a little longer to cook, usually about 6 hours on low. Make sure the meat is tender and pulls off the bone easily before shredding. - Can I make this recipe without a slow cooker?
Absolutely! If you don’t have a slow cooker, you can make this recipe in the oven or on the stovetop. Simply cook the chicken in a Dutch oven or a large pot over low heat, covered, for 2-3 hours. Check occasionally to make sure it doesn’t dry out and add a little water or broth if needed. - Can I make this ahead of time?
Yes! You can prepare the chicken and sauce the day before and store it in the fridge. The flavors will marinate overnight, making it even more flavorful when cooked. Simply cook it the next day and shred as instructed. - How can I make this dish spicier?
If you want more heat, simply add more gochujang or a bit of sriracha. You can also mix in some red pepper flakes or chili paste to kick up the spice level.
Conclusion
This Slow Cooker Korean BBQ Chicken is the perfect meal for anyone who loves bold, tangy, and slightly spicy flavors. It’s so simple to make yet packed with rich, comforting taste that’s hard to beat. Whether you’re feeding your family or entertaining guests, this dish is sure to be a winner every time. Serve it with rice, in wraps, or on top of a salad, and enjoy the mouthwatering goodness that’s as easy as it is delicious!
Slow Cooker Korean BBQ Chicken
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6-7 hours
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean
- Diet: Gluten Free
Description
This Slow Cooker Korean BBQ Chicken is a delicious and easy way to enjoy the bold, savory flavors of Korean BBQ at home. Tender chicken thighs are cooked low and slow in a sweet, spicy, and tangy sauce made with soy sauce, garlic, ginger, and sesame oil. Perfect for serving over rice or in tacos, this recipe is a hands-off, flavorful dinner that’s sure to become a weeknight favorite.
Ingredients
- 4 boneless, skinless chicken thighs (or chicken breasts, if preferred)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons gochujang (Korean red chili paste) or sriracha (for spice)
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 tablespoons green onions, sliced (for garnish)
- 1 tablespoon cornstarch (optional, for thickening)
- 1/2 cup water (optional, to thin the sauce)
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the soy sauce, honey (or brown sugar), sesame oil, rice vinegar, garlic, ginger, and gochujang (or sriracha). Stir until well combined.
- Slow Cook the Chicken: Place the chicken thighs in the slow cooker and pour the sauce over the top, ensuring the chicken is well-coated. Add 1/2 cup of water if you prefer more sauce.
- Cook: Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Thicken the Sauce (optional): If you’d like a thicker sauce, remove the chicken from the slow cooker and transfer the sauce to a saucepan. Bring to a simmer and mix in the cornstarch (dissolved in a small amount of water) to thicken. Alternatively, you can shred the chicken and allow it to absorb the sauce.
- Serve: Shred the chicken (optional) and serve over steamed rice, in tacos, or with roasted vegetables. Garnish with sesame seeds and sliced green onions.
Notes
- For a spicier dish, increase the amount of gochujang or sriracha to taste.
- This recipe works well with chicken breasts, but thighs are recommended for their juiciness and flavor.
- You can add vegetables like bell peppers or onions into the slow cooker for added texture and flavor.
Nutrition
- Serving Size: 1/4 of the recipe (about 1 chicken thigh with sauce)
- Calories: 280
- Sugar: 10g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 75mg
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