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Slow Cooker Korean BBQ Chicken

My slow cooker Korean BBQ chicken is melt-in-your-mouth tender with the bold flavors of sweet soy, garlic, and sesame. Minimal prep, maximum flavor.
Prep Time10 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 40 minutes
Course: Dinner, entree, Main Course, main dish
Cuisine: Asian, Asian American, Korean, korean american
Keyword: crockpot korean barbeque chicken, crockpot korean bbq chicken, crockpot korean bbq chicken recipe, crockpot korean chicken, korean barbeque, korean bbq chicken, korean bbq sauce, shredded korean bbq chicken, SLow cooker korean barbeque chicken, SLow cooker korean bbq chicken, slow cooker korean bbq chicken recipe, SLow cooker korean chicken
Servings: 8 servings
Author: Alyssa Rivers

Equipment

  • 1 4 or 6 quart slow cooker

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 1 cup low-sodium soy sauce
  • ¾ cup packed brown sugar
  • 2 tablespoons minced garlic about 4-5 cloves
  • 1 ½ tablespoons grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar or mirin
  • 1 tablespoon gochujang chili paste more to taste for additional heat
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • green onions for garnish
  • sesame seeds for garnish

Instructions

  • Spray a 4 or 6-quart slow cooker with nonstick cooking spray, then add 2 pounds boneless skinless chicken thighs to the bottom of it.
  • Make the sauce by whisking ¾ cup packed brown sugar, 1 cup low-sodium soy sauce, 1 tablespoon sesame oil, 2 tablespoons minced garlic, 1 ½ tablespoons grated fresh ginger, 1 tablespoon rice vinegar, and 1 tablespoon gochujang chili paste together in a medium bowl. Pour the sauce over the chicken and toss to coat the thighs.
  • Cover and cook on LOW for 4-5 hours or on HIGH for 3-4 hours.
  • Use two forks to shred the chicken in the slow cooker. Whisk together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens.
  • Serve over warm rice and garnish with green onions and sesame seeds.

Notes

Storage Instructions
  • Fridge: Store leftovers in an airtight container in the refrigerator for up to 7 days.
  • Freezer: You can freeze the chicken by cooling it completely before storing it in a freezer-safe, airtight bag or container in the freezer for up to 3 months.
  • From Frozen: You can use frozen chicken, you will just need to add 1-2 extra hours of cook time.

Nutrition

Calories: 261kcal | Carbohydrates: 25g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1256mg | Potassium: 438mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

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