Slow Cooker Korean Chicken Stew
Indulge in the rich, comforting flavors of this Slow Cooker Korean Chicken Stew. Tender boneless chicken thighs and hearty vegetables simmer slowly in a deeply savory, slightly sweet, and subtly spicy gochujang-infused broth, creating a nourishing and incredibly satisfying meal with minimal effort. This dish promises a depth of flavor that tastes like it cooked all day, perfect for a cozy weeknight dinner.
Prep Time
20 minutes
Cook Time
2-5 hours (depending on setting)
Total Time
2 hours 20 minutes to 5 hours 20 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Effortless Cooking: Simply combine ingredients and let the slow cooker do the work.
- Deep Flavor Profile: A perfect balance of savory, sweet, and spicy notes from traditional Korean ingredients.
- Tender, Juicy Chicken: Slow cooking ensures the chicken thighs are incredibly succulent.
- Hearty and Wholesome: Packed with chicken and vegetables for a fulfilling meal.
- Customizable Spice Level: Easily adjust the gochujang to your preference.
Ingredients
- 750g of boneless, skinless chicken thighs
- 1 large onion, chopped
- 1 large carrot, chopped
- 150g of mushrooms, halved
- 1 tablespoon of minced garlic
- 2 tablespoons of gochujang (Korean chili paste), adjust to taste for more heat
- 2 tablespoons of soy sauce
- 2 level tablespoons of brown sugar
- 1 tablespoon of sesame oil
- 480ml (2 cups) of chicken stock
- 4 spring onions (green part only), chopped for garnish
- 1.5 tablespoons of cornstarch
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare all your vegetables by chopping the onion and carrot into bite-sized pieces, halving the mushrooms, and mincing the garlic. Set aside the chopped spring onions for later.
- Place the boneless, skinless chicken thighs at the bottom of your slow cooker insert. Evenly distribute the chopped onion, carrot, halved mushrooms, and minced garlic over the chicken.
- In a separate small bowl, whisk together the gochujang, soy sauce, brown sugar, sesame oil, and chicken stock until well combined. This creates the foundational savory and sweet sauce.
- Pour the prepared sauce mixture evenly over the chicken and vegetables in the slow cooker. Stir gently to ensure all ingredients are coated.
- Cover the slow cooker with its lid. Cook on the high setting for 2 to 3 hours, or on the low setting for 4 to 5 hours, until the chicken is thoroughly cooked and fork-tender.
- During the last hour of cooking on the high setting, or the final two hours on the low setting, prepare the cornstarch slurry. In a small bowl, whisk 1.5 tablespoons of cornstarch with 30ml (2 tablespoons) of cold water until a smooth, lump-free paste forms.
- Carefully stir the cornstarch slurry into the simmering stew in the slow cooker. Replace the lid and continue cooking for another 30-60 minutes, or until the sauce has thickened to your preferred consistency.
- Taste the stew and adjust the seasoning as needed with salt and freshly ground black pepper. Remember that soy sauce and gochujang already contribute significant saltiness.
- Ladle the hot Korean Chicken Stew into serving bowls. Garnish generously with the freshly chopped green parts of the spring onions before serving.
- Serve immediately with a side of steamed white rice or noodles for a complete and satisfying meal.
Tools You’ll Need
- Slow cooker (5-6 quart capacity recommended)
- Measuring cups and spoons
- Chopping board
- Sharp knife
- Whisk
- Small bowl for slurry
- Serving ladle
Essential Success Tips
- Don't Overcrowd: Ensure your slow cooker isn't overly full to allow for even cooking and thickening of the sauce.
- Slurry Technique: Always mix cornstarch with cold water before adding it to hot liquid to prevent lumps and ensure a smooth, thickened sauce.
- Taste and Adjust: Gochujang and soy sauce vary in intensity; taste the sauce before adding the slurry and again at the end to adjust sweetness, saltiness, and spice.
- Chicken Thighs are Key: Boneless, skinless chicken thighs are ideal for slow cooking as they remain moist and tender, unlike leaner breast meat which can dry out.
- Fresh Garnish: The fresh spring onions added at the end brighten the dish and add a crucial layer of flavor and texture, so don't skip them!
Professional Cooking Secrets
- Aromatics First (Optional Step): For an extra layer of flavor, quickly sauté the chopped onion and garlic in a pan with a touch of sesame oil before adding them to the slow cooker. This caramelizes the aromatics and deepens their taste.
- Umami Boost: A small splash (about 5-10ml) of fish sauce can be added with the stock for an extra layer of savory umami without making the dish taste overtly fishy.
- Caramelization on High: If you desire a slightly richer, more caramelized exterior on your chicken, sear the chicken thighs in a hot pan for a minute or two per side before adding them to the slow cooker. This step is entirely optional but adds depth.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Serving Suggestions: This stew is excellent served over steamed white or brown rice, with a side of kimchi, or even with some fresh blanched greens like spinach or bok choy.
- Vegetable Variations: Feel free to add other root vegetables like diced potatoes or sweet potatoes, or even bell peppers for more color and nutrients. Add denser vegetables at the beginning, softer ones later.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
While chicken breasts can be used, boneless, skinless chicken thighs are highly recommended for slow cooker recipes as they stay much juicier and more tender. Chicken breasts tend to dry out more easily with longer cooking times.
How can I make this stew spicier?
To increase the heat, you can add an additional tablespoon or two of gochujang, or include a pinch of gochugaru (Korean chili flakes) or a few slices of fresh red chili pepper along with the other ingredients at the beginning of cooking.
What is gochujang and where can I find it?
Gochujang is a savory, sweet, and spicy fermented Korean chili paste. It's a fundamental ingredient in Korean cooking, offering a unique depth of flavor. You can typically find it in the international aisle of larger supermarkets or at any Asian grocery store.
Nutrition Facts (Per Serving)
Calories: 450-550, Protein: 35-45g, Fat: 20-30g, Carbs: 35-45g (per serving, estimated based on 4-6 servings)
Allergy Information
Contains soy and sesame. For a gluten-free version, ensure your soy sauce is certified gluten-free (e.g., tamari).
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