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Slow cooker Korean chicken stew with vegetables and spices

Slow Cooker Korean Chicken Stew

A simple and delicious Korean chicken stew made in a slow cooker, perfect for busy days and family-approved meals.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Can use frozen, adjust cooking time
  • 1 cup mushrooms, sliced
  • 2 pieces carrots, chopped
  • 2 tablespoons gochujang Korean chili paste
  • 2 tablespoons sesame oil
  • 3 cloves garlic, minced Toasting is recommended for extra flavor
  • 1 piece onion, chopped
  • 2 cups chicken broth Can substitute with vegetable broth for a vegan option
  • Salt and pepper to taste
  • Green onions for garnish Add a fresh crunch

Method
 

Preparation
  1. In a slow cooker, combine chicken thighs, mushrooms, carrots, gochujang, sesame oil, garlic, onion, and chicken broth. Stir well to coat the chicken.
  2. Season with salt and pepper to taste.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and fully cooked.
  2. Once cooked, shred the chicken with two forks and mix it in with the stew.
Serving
  1. Serve hot, garnished with green onions.

Notes

For thicker stew, add a cornstarch slurry at the end. Swap veggies as desired. Freeze leftovers for up to 3 months, and reheat when needed.