Slow Cooker Korean BBQ Chicken is the ultimate comfort food with a savory-sweet flavor profile that will have your taste buds dancing. Tender, juicy chicken is slow-cooked in a rich, flavorful sauce made with soy sauce, garlic, ginger, and a touch of sweetness. The slow cooking process allows the flavors to really soak into the chicken, making it irresistibly delicious. Serve it over rice or with vegetables for a complete meal that’s perfect for busy weeknights or casual gatherings.
Why You’ll Love This Recipe?
- Tender, juicy chicken with a rich, savory-sweet sauce
- Easy to make with minimal prep time – just set it and forget it!
- Packed with bold flavors that everyone will love
- Perfect for meal prepping or feeding a crowd
- Versatile – serves as a great topping for rice or as a filling for sandwiches or tacos
Ingredients
- 4 boneless, skinless chicken breasts (or thighs for extra tenderness)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon cornstarch (optional, for thickening the sauce)
- 1/2 teaspoon black pepper
- 1/2 teaspoon sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Full list of ingredients with measurements below!
Prepare the Chicken
Start by placing the chicken breasts (or thighs) in the bottom of your slow cooker. Make sure they’re spread out evenly for even cooking.
Make the Korean BBQ Sauce
In a separate bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, gochujang, black pepper, and cornstarch (if using). Pour the sauce mixture over the chicken, ensuring it’s well-coated.
Slow Cook the Chicken
Cover the slow cooker and set it on low heat. Cook for 4-6 hours, or until the chicken is tender and easily shreds with a fork. If you’re short on time, you can cook it on high for about 2-3 hours.
Shred the Chicken
Once the chicken is fully cooked, use two forks to shred it right in the slow cooker, mixing it well with the sauce. If the sauce is too thin, you can transfer it to a saucepan, add a bit more cornstarch mixed with water, and simmer until thickened.
Garnish and Serve
Serve the shredded Korean BBQ chicken over a bed of rice or alongside steamed vegetables. Garnish with sesame seeds and freshly chopped green onions for a pop of color and flavor.
Expert Tips and Tricks
- For extra flavor, marinate the chicken in the sauce for a few hours before cooking it in the slow cooker.
- If you like a little more heat, add extra gochujang or a dash of red pepper flakes to the sauce.
- To make the dish even heartier, serve it with a side of kimchi or sautéed vegetables.
Recipe Variations and Possible Substitutions
- Swap the chicken breasts for thighs if you prefer a more tender, juicy result.
- For a lighter version, use low-sodium soy sauce and substitute the brown sugar with honey or maple syrup.
- If you can’t find gochujang, use a combination of sriracha sauce and a bit of soy sauce for the heat and depth.
Serving and Pairing Suggestions
Slow Cooker Korean BBQ Chicken pairs beautifully with:
- Steamed jasmine rice or brown rice
- A fresh, tangy cucumber salad with sesame oil
- Roasted or sautéed vegetables like broccoli, bell peppers, or spinach
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or warm it in a skillet over low heat until heated through. The chicken can also be stored in the freezer for up to 3 months. Just thaw and reheat when you’re ready to enjoy!
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken in the slow cooker. Just add an extra hour or two to the cooking time, depending on the size of the chicken pieces.
Can I make this recipe ahead of time?
Absolutely! You can prep the chicken and sauce the night before and store it in the fridge. In the morning, just toss it in the slow cooker and set it to cook.
Can I double the recipe?
Yes, you can easily double the recipe for a larger crowd. Just ensure your slow cooker has enough space to accommodate the extra ingredients.
Can I use this recipe for a different type of meat?
This recipe works well with pork, beef, or even tofu if you’re looking for a vegetarian option. Just adjust the cooking times accordingly.
Conclusion
Slow Cooker Korean BBQ Chicken is an incredibly flavorful and easy dish that’s perfect for busy days or when you’re craving something delicious with minimal effort. The tender chicken and bold, savory-sweet sauce make for a winning combination every time. Whether you serve it over rice, in tacos, or on a sandwich, this dish is sure to become a family favorite!
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Slow Cooker Korean BBQ Chicken: A Sweet and Savory Delight
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6-7 hours
- Yield: 4 servings 1x
- Category: Main Course, Chicken
- Method: Slow Cooker
- Cuisine: Korean
Description
Slow Cooker Korean BBQ Chicken is a tender, juicy chicken dish infused with the rich flavors of Korean BBQ sauce. Made with simple ingredients and slow-cooked to perfection, this dish is perfect for a weeknight dinner or serving guests. The sweet and savory sauce combined with the slow-cooked chicken makes for an irresistible meal that pairs wonderfully with steamed rice and vegetables.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 2 tbsp sesame oil
- 2 tbsp minced garlic
- 1 tbsp grated fresh ginger
- 1 tbsp sriracha sauce (optional, for heat)
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Instructions
- Prepare the Sauce:
In a bowl, mix together soy sauce, brown sugar, rice vinegar, hoisin sauce, sesame oil, garlic, ginger, and sriracha (if using). Stir until the sugar is dissolved and everything is well combined. - Slow Cook the Chicken:
Place the chicken breasts or thighs in the slow cooker. Pour the prepared sauce over the chicken, ensuring it’s well coated. - Cook:
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and easily shreds with a fork. - Shred the Chicken:
Once the chicken is done, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the sauce. - Serve:
Serve the chicken with steamed rice, sautéed vegetables, or over a bed of noodles. Garnish with sesame seeds and chopped green onions. - Enjoy:
Enjoy the tender, flavorful Korean BBQ chicken with your favorite sides!
Notes
- For a richer sauce, you can reserve some of the cooking liquid before shredding the chicken and add it back in after mixing.
- Adjust the amount of sriracha depending on your heat preference.
- This dish pairs well with kimchi or a simple Asian slaw for extra flavor.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 280
- Sugar: 13g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
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