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Slow Cooker Korean BBQ Chicken

Tender shredded chicken slow-cooked in a sweet, savory, and slightly spicy Korean-style BBQ sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Korean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lbs boneless skinless chicken thighs
Sauce
  • 0.5 cup soy sauce
  • 0.25 cup brown sugar
  • 2 tbsp gochujang Korean chili paste
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp rice vinegar
  • 1 tbsp honey
Thickener
  • 1 tbsp cornstarch
  • 2 tbsp water
Garnish
  • 2 green onions sliced
  • 1 tsp sesame seeds

Equipment

  • Slow cooker
  • Mixing bowl
  • Whisk
  • Forks for shredding

Method
 

  1. Whisk together soy sauce, brown sugar, gochujang, sesame oil, garlic, ginger, rice vinegar, and honey.
  2. Place chicken in slow cooker.
  3. Pour sauce over chicken.
  4. Cook on LOW for 6 hours or HIGH for 3–4 hours.
  5. Remove chicken and shred using two forks.
  6. Mix cornstarch and water and stir into sauce.
  7. Cook on HIGH for 10 minutes until sauce thickens.
  8. Return chicken to sauce and toss to coat.

Notes

Serve over rice, noodles, or in lettuce wraps for a complete meal.