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Slow Cooker Korean Chicken Stew

Tender chicken thighs slow cooked in a bold, spicy-sweet gochujang sauce with mushrooms, carrots, sesame oil, and soy sauce. Easy, flavorful, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 lbs boneless skinless chicken thighs
  • 1 medium onion chopped
  • 1 large carrot chopped
  • 5 oz mushrooms halved
  • 1 tbsp minced garlic
  • 2 tbsp gochujang paste thick paste in a tub, not bottled sauce; add more for extra heat
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 2 cups chicken stock
  • 1.5 tbsp cornstarch mixed with 2 tablespoons cold water to form a slurry
  • salt and black pepper to taste
  • 4 spring onions green part only, chopped, for garnish

Equipment

  • Slow cooker (Crockpot)
  • Measuring cups and spoons
  • Small bowl for cornstarch slurry

Method
 

  1. 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.
  2. Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours until the chicken is very tender.
  3. 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.
  4. Taste and season with salt and black pepper as needed.
  5. Ladle into bowls, top with chopped spring onions, and serve hot over sticky white rice.

Notes

Use gochujang paste in a tub for best flavor — not the bottled sauce. Chicken thighs are strongly recommended over chicken breasts as they stay juicy and flavorful through long slow cooking. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months. Flavors deepen overnight making this an excellent meal prep recipe.