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Slow Cooker Korean BBQ Chicken

Tender shredded chicken slow cooked in a sweet, savory, and slightly spicy Korean BBQ sauce made with soy sauce, garlic, ginger, and gochujang.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Inspired, Korean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb boneless chicken thighs
  • 0.75 cup soy sauce
  • 0.5 cup brown sugar
  • 3 tbsp gochujang
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 green onions sliced
  • 1 tbsp sesame seeds

Equipment

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

Method
 

  1. Place chicken thighs in the bottom of the slow cooker.
  2. Whisk together soy sauce, brown sugar, gochujang, sesame oil, rice vinegar, garlic, and ginger.
  3. Pour the sauce over the 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 with water and stir into the slow cooker sauce.
  7. Return shredded chicken to the sauce and cook 10–15 minutes until thickened.
  8. Serve over rice and garnish with green onions and sesame seeds.

Notes

Adjust gochujang for spice level and serve with rice or lettuce wraps.