Slow cooker Korean chicken stew is the kind of meal that fills your whole kitchen with the most incredible aroma while you go about your day. It is bold, a little spicy, and deeply savory thanks to gochujang, sesame oil, and garlic working together in a rich, glossy sauce. I started making this on weeknights when I needed dinner to handle itself, and it has never let me down.
The first time I made this recipe, I honestly did not expect the sauce to come together as well as it did. There is something almost magical about the way gochujang, soy sauce, and brown sugar slowly meld into the chicken and vegetables over hours of low heat. The chicken thighs come out fall-apart tender, the carrots and mushrooms soak up every bit of that spicy-sweet sauce, and the whole thing feels like something you worked on all day — even though the slow cooker did all the heavy lifting.
Table of Contents
Ingredients for Slow Cooker Korean Chicken Stew
For this recipe I always use bone-in or boneless chicken thighs — they stay moist and flavorful through long slow cooker cooking in a way chicken breasts just cannot match. The most important ingredient here is the gochujang, and I recommend buying the thick paste version in a tub, not the bottled sauce, for the best depth of flavor.
- 1 3/4 lbs boneless skinless chicken thighs — my preference is thighs over breasts here; they stay juicy and absorb the sauce beautifully
- 1 medium onion, chopped
- 1 large carrot, chopped
- 5 oz mushrooms, halved — I usually use cremini for a meatier bite
- 1 tablespoon minced garlic
- 2 tablespoons gochujang paste (add more if you like heat) — pro tip: buy the thick paste in a tub, not the bottled sauce version
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil — in my experience, toasted sesame oil adds a much richer, nuttier flavor than regular
- 2 cups chicken stock
- 1 1/2 tablespoons cornstarch
- Salt and black pepper, to taste
- 4 spring onions (green part only), chopped, for garnish
Step-by-Step Instructions
I recommend getting everything prepped and into the slow cooker in the morning — this stew only gets better the longer it cooks. The cornstarch slurry at the end is a small step that makes a big difference in the final sauce.
Step 1: Add the chicken thighs, onion, carrot, mushrooms, garlic, gochujang, soy sauce, brown sugar, sesame oil, and chicken stock to the slow cooker. Stir everything together so the sauce coats the chicken and vegetables evenly.
Step 2: Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours. The chicken should be very tender and easy to pull apart when done.
Step 3: During the last hour on high (or last 2 hours on low), mix the cornstarch with 2 tablespoons of cold water to form a smooth slurry. Stir it into the stew. This thickens the sauce into a rich, glossy coating. Do not skip this step — without it, the broth stays thin.
Step 4: Taste the stew and season with salt and black pepper as needed. Keep in mind the soy sauce already adds saltiness, so taste before adding more.
Step 5: Ladle into bowls, scatter chopped spring onions over the top, and serve hot over sticky rice or your preferred base.
What to Serve with Korean Chicken Stew
This stew pairs best with something that soaks up the bold, spicy-sweet sauce. Here are some great options to round out the meal.
Sticky White Rice: The classic pairing for this dish. Short-grain sticky rice absorbs the gochujang sauce perfectly and balances the heat with its mild, soft texture. If you enjoy chicken over rice, this Coconut Lime Chicken and Rice is another slow-cooked favorite worth trying.
Chicken Rice Bowls with Creamy Garlic Sauce: If you love building rice bowls, this recipe is a great companion to bookmark alongside your Korean stew rotation for easy weeknight variety.
Crockpot Thai Peanut Chicken: A fellow slow cooker recipe with big Asian-inspired flavors — great for meal prepping two crockpot dinners at once during the week.
Skinny Sesame Chicken and Broccoli Stir-Fry: Serve the stew alongside a quick sesame broccoli stir-fry for a complete Korean-inspired spread. The nutty sesame flavor connects both dishes beautifully.
Chicken Bulgogi Recipe: Already a fan of Korean-style chicken? This chicken bulgogi is a must-try next — same bold flavors, completely different technique.
Lemon Ginger Turmeric Chicken and Rice Soup: A warming, broth-based chicken recipe that makes a great lighter follow-up meal the next day when you want something comforting but a little less rich.
Kimchi: A small bowl of kimchi on the side adds a bright, tangy contrast that cuts through the richness of the stew and keeps each bite feeling fresh.
Leftovers and Serving Tips
Store leftover slow cooker Korean chicken stew in an airtight container in the refrigerator for up to 4 days. Let it cool completely before sealing to preserve the best texture. This stew also freezes well for up to 3 months — portion into freezer-safe containers and thaw overnight in the fridge before reheating.
To reheat, warm in a saucepan over medium-low heat, adding a small splash of chicken stock or water if the sauce has thickened too much. You can also microwave individual portions for 2 to 3 minutes, stirring halfway through. I recommend reheating gently to keep the chicken from drying out.
Pro tip: the flavors in this stew deepen overnight, making leftovers even better than the first serving. It is one of those recipes that is absolutely worth making in a large batch.
Frequently Asked Questions
Can I use chicken breasts instead of chicken thighs?
It is not recommended. Chicken breasts tend to dry out and release excess water during long slow cooking, which can thin out and dilute the sauce. Chicken thighs stay moist and flavorful throughout the full cook time
What if I cannot find gochujang?
Gochujang is available at most Asian grocery stores and increasingly at mainstream supermarkets in the international foods aisle. In a pinch, sriracha can work as a substitute, but it lacks the depth and fermented complexity of real gochujang. The paste in a tub is what you want — avoid the bottled sauce version.
Can I make this stew on the stovetop instead?
Yes. Combine all ingredients in a Dutch oven, bring to a boil, then reduce heat to low and simmer covered for 45 to 60 minutes until the chicken is tender. Add the cornstarch slurry in the last 10 minutes of cooking to thicken the sauce.
Conclusion
This slow cooker Korean chicken stew is one of the easiest, most rewarding dinners you can make on a busy week. You simply add everything to the pot, walk away, and come back to a deeply flavorful, comforting meal. Try it this week and see why it earns a permanent spot in your slow cooker rotation.
Slow Cooker Korean Chicken Stew
Ingredients
Equipment
Method
- Add chicken thighs, onion, carrot, mushrooms, garlic, gochujang, soy sauce, brown sugar, sesame oil, and chicken stock to the slow cooker. Stir to combine so the sauce coats everything evenly.
- Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours until the chicken is very tender.
- During the last hour on high (or last 2 hours on low), mix cornstarch with 2 tablespoons of cold water to form a smooth slurry. Stir into the stew to thicken the sauce.
- Taste and season with salt and black pepper as needed.
- Ladle into bowls, top with chopped spring onions, and serve hot over sticky white rice.
