Description
This Slow Cooker Korean Chicken Stew is rich, bold, and cozy—perfect for chilly nights or busy weekdays. Tender chicken thighs simmered in a spicy gochujang sauce with carrots, mushrooms, and garlic make this dish irresistible. Serve it over rice for the ultimate comfort food experience.
Ingredients
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1.5 lbs boneless, skinless chicken thighs
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2 medium carrots, sliced
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1 cup mushrooms, halved
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1 small onion, diced
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3 cloves garlic, minced
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2 tbsp gochujang (Korean chili paste)
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2 tbsp soy sauce
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1 tbsp brown sugar
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1 tsp sesame oil
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1.5 cups chicken or vegetable stock
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1 tbsp cornflour (optional, for thickening)
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2 tbsp water (to mix with cornflour)
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Salt and black pepper, to taste
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2 stalks spring onions, chopped (for garnish)
Instructions
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Add the chicken thighs, carrots, mushrooms, onion, garlic, gochujang, soy sauce, brown sugar, sesame oil, and stock to your slow cooker.
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Stir everything together until the chicken is well coated.
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Cover with the lid and cook on HIGH for 2–3 hours or LOW for 4–5 hours.
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In the final hour (if on high) or last 2 hours (if on low), mix the cornflour and water to make a slurry. Stir it into the stew.
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Season with salt and pepper to taste.
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Garnish with chopped spring onions and serve hot, preferably with steamed rice.
Notes
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Make sure to use authentic gochujang paste (in a tub) for the best depth of flavor—avoid the bottled sauce version.
If your stew seems too thin, the cornstarch slurry will help thicken it to a silky texture.
Leftovers taste even better the next day and can be stored in the fridge for up to 4 days or frozen for 2–3 months.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg