Set it and forget it! This slow cooker Korean barbecue chicken is It’s sweet, savory, and has just the right amount of seasoning.. Perfect for tossing over rice, stacking on bread, topping salads, or making tacos. Weeknight dinners just got easier!
Why you’ll keep coming back for more
- Easy magic:Place in the slow cooker and let the flavors meld as you go about your day.
- Smooth perfection:Cooking it low and slow results in chicken that melts in your mouth every time.
- Packaged flavors:The balance of sweet, savory, and spicy makes it irresistible when you bite into it. Do you like Korean flavors? Next, try making Korean beef ribs or slow cooker Korean beef.
Korean BBQ Chicken Ingredients
- Chicken selection:You can use chicken breast if you like, but it may be a bit dry. I prefer boneless, skinless chicken thighs. Even if you put it in the slow cooker, it’s juicy and soft.
- ginger:Fresh ginger gives the best flavor, but ready-made ginger powder works well, about ½ teaspoon.
- Heat Level: Start small, then taste and adjust to desired seasoning level.
How to make Korean BBQ Chicken
A few simple ingredients and 5 minutes preparationThis slow cooker Korean barbecue chicken recipe comes with it. The result is tender chicken with a rich Korean barbecue flavor that everyone will love!
- Add chicken: Spray a 4-quart or 6-quart slow cooker with nonstick cooking spray and place chicken in the bottom.
- Make the sauce: In a medium bowl, mix together brown sugar, soy sauce, sesame oil, garlic, ginger, rice vinegar, and red pepper paste.
- Cook: Pour the sauce over the chicken and toss to coat the thighs. Cover and cook on LOW for 4 to 5 hours or on HIGH for 3 to 4 hours.
- Shred the chicken: Using two forks, shred the chicken in the slow cooker. Mix the cornstarch and water in a small bowl, then add to the slow cooker and stir to combine. Cover and cook for 20 to 30 minutes until the sauce thickens. Place crock pot Korean barbecue chicken over warm rice and garnish with green onions and sesame seeds.
Alyssa’s Expert Tips
Service Ideas: Enjoy Korean BBQ Chicken over salad, rice, and quinoa. Stack it on bread, sliders, or top it with tacos. For added flavor and crunch, serve with broccoli ramen salad, pickled carrots, and refreshing cucumber salad.
Slow Cooker Korean Barbecue Chicken
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equipment
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1 4-quart or 6-quart slow cooker
ingredient
- 2 pound Boneless skinless chicken thighs
- 1 cup low salt soy sauce
- ⅔ cup packaged brown sugar
- 2 tablespoon Minced garlic About 4-5 cloves
- 1 ½ tablespoon grated fresh ginger
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar Or Meereen
- 1 tablespoon Gochujang Gochujang More to taste the extra heat
- 2 tablespoon cornstarch
- 2 tablespoon water
- green onion For decoration
- sesame For decoration
guideline
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Spray a 4-quart or 6-quart slow cooker with nonstick cooking spray and add. 2 pounds boneless, skinless chicken thighs to the bottom of it.
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Stir to make the sauce. ¼ cup packed brown sugar, 1 cup low-salt soy sauce, 1 tablespoon sesame oil, 2 tablespoons minced garlic, 1 ½ tablespoons grated fresh ginger, 1 tablespoon rice vinegarand 1 tablespoon of red pepper paste Combine together in a medium bowl. Pour the sauce over the chicken and toss to coat the thighs.
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Cover with a lid and cook on LOW for 4-5 hours or on HIGH for 3-4 hours.
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Using two forks, shred the chicken in the slow cooker. whisk together 2 tablespoons cornstarch and 2 tablespoons of water Place in a small bowl and then place in the slow cooker, stirring well. Cover and cook for 20 to 30 minutes until the sauce thickens.
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Serve over warm rice and garnish. green onion and sesame.
memo
- refrigerator: Store leftovers in an airtight container in the refrigerator for up to 7 days.
- Freezer: Once the chicken is completely cooled, place it in an airtight freezer-safe bag or container and store it in the freezer for up to 3 months.
- In Frozen: You can also use frozen chicken. Just add 1-2 hours more cooking time.
nutrition
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