Slow Cooker Korean Chicken Stew Recipe

Slow Cooker Korean Chicken Stew Recipe brings tender chicken in a spicy-sweet gochujang broth with soft potatoes, carrots, and a silky finish. It suits busy cooks who want big flavor with minimal effort, and it takes about 15 minutes of prep and 4 to 6 hours in the slow cooker. I tested this for a Sunday football crowd and only the ladle survived.

Why You Should Try This Slow Cooker Korean Chicken Stew Recipe

This Slow Cooker Korean Chicken Stew Recipe layers gochujang heat, soy umami, and gentle sweetness into a spoon-coating broth that comforts without boring your taste buds. The slow cooker handles the work while you chase laundry, homework, or both.

Bold flavor, set-it-and-forget-it ease, and leftovers that taste even better the next day, ★★★★★

Ingredients You’ll Need

• Chicken
  • 2 to 2.5 pounds boneless skinless chicken thighs, trimmed; swap chicken breasts if you prefer leaner meat
• Vegetables
  • 1 medium yellow onion, thinly sliced
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 1 pound baby potatoes, halved, or 2 cups russet or sweet potato chunks
  • 1 red bell pepper, chopped, add near the end so it stays tender-crisp
  • 8 ounces mushrooms, quartered, optional
• Sauce and seasoning
  • 1 cup low-sodium chicken broth, homemade or store-bought; Better Than Bouillon works great
  • 3 tablespoons gochujang paste, mild or hot; brands like Chung Jung One or CJ Haechandle deliver consistent flavor
  • 2 tablespoons low-sodium soy sauce, or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or light brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 to 2 teaspoons gochugaru, or 1 teaspoon crushed red pepper for extra heat
  • 2 teaspoons fish sauce, optional but tasty for depth
  • 4 garlic cloves, minced, or 2 teaspoons jarred minced garlic
  • 1 tablespoon grated fresh ginger, or 1.5 teaspoons ginger paste
• To finish
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water, for thickening
  • 2 scallions, thinly sliced
  • Toasted sesame seeds
  • Kimchi and cooked rice or noodles, for serving

Equipment

• 5 to 6 quart slow cooker
• Cutting board and chef’s knife
• Mixing bowl and whisk
• Measuring cups and spoons
• Small saucepan, optional if you prefer to thicken on the stove

How to Make Slow Cooker Korean Chicken Stew Recipe

Step 1: Mix the gochujang sauce

• Whisk broth, gochujang, soy sauce, rice vinegar, honey, sesame oil, gochugaru, fish sauce, garlic, and ginger in a bowl until smooth.
• Taste and adjust heat or sweetness to your liking.

Step 2: Load the slow cooker

• Scatter onion, carrots, potatoes, and mushrooms in the slow cooker.
• Nestle chicken thighs on top, then pour the gochujang sauce over everything.
• Toss gently so the sauce coats the chicken and vegetables.

Step 3: Cook

• Cover and cook on Low for 4.5 to 6 hours or on High for 2.5 to 3.5 hours, until the chicken feels very tender.
• Stir in the chopped red bell pepper during the last 30 minutes so it keeps some bite.
• Aim for 175°F internal temp for thighs or 165°F for breasts.

Step 4: Thicken and finish

• Stir the cornstarch slurry, then pour it into the slow cooker and mix well.
• Cook 10 to 15 minutes more, until the broth turns glossy and lightly thick.
• Shred the chicken into big pieces, or leave it in chunks if you prefer hearty bites.

Step 5: Serve

• Ladle the Korean chicken stew over hot rice or noodles.
• Top with scallions, sesame seeds, and a spoon of kimchi if you like extra zip.

Tips & Tricks

• Trim extra fat from thighs to keep the broth clean and silky.
• Want extra heat? Add more gochugaru or a splash of chili oil at the end.
• Cut potatoes and carrots in similar sizes so they cook evenly.
• Use tamari and a gluten-free gochujang to keep the recipe gluten-free.
• Add bell pepper late, or it turns too soft.
• Thicken only to light gravy status, the stew should still flow off the spoon.
• Short on time? Use jarred garlic and ginger paste, flavor still shines.
• Choose chicken thighs for shreddy tenderness, or chicken breasts for lean slices.

What to Serve with Slow Cooker Korean Chicken Stew Recipe

Scoop the stew over steamed jasmine or short-grain rice, or twirl it into chewy udon. Add bright sides like cucumber salad, quick-pickled radish, or a crisp green salad for contrast. Set out kimchi, extra gochujang, and roasted seaweed for build-your-own bowls. A cold lager or unsweetened iced tea pairs nicely with the savory heat.

Make-Ahead and Storage

• Make ahead: Mix the sauce up to 3 days in advance and store it covered in the fridge. You can load the slow cooker insert the night before, cover, and refrigerate, then start cooking the next day.
• Fridge: Cool leftovers, then refrigerate in airtight containers for up to 4 days. The flavors deepen overnight.
• Freezer: Portion the cooled stew into freezer bags or containers and freeze for up to 3 months. For best texture, freeze without the potatoes, then add freshly cooked potatoes when reheating.
• Reheat: Warm gently on the stovetop over medium heat, stirring often, until it simmers. Add a splash of broth or water to loosen, then taste and adjust salt or heat before serving.

Ally Sanders

Slow Cooker Korean Chicken Stew Recipe

Slow Cooker Korean Chicken Stew brings tender chicken in a spicy-sweet gochujang broth with soft potatoes, carrots, and a silky finish. It’s a set-it-and-forget-it meal with big flavor for busy days.

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Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Servings: 6

Course: Lunch

Ingredients

  

• 2 to 2.5 pounds boneless skinless chicken thighs, trimmed
• 1 medium yellow onion, thinly sliced
• 3 medium carrots, peeled and cut into 1-inch chunks
• 1 pound baby potatoes, halved, or 2 cups russet or sweet potato chunks
• 1 red bell pepper, chopped
• 8 ounces mushrooms, quartered

• 1 cup low-sodium chicken broth
• 3 tablespoons gochujang paste (mild or hot)
• 2 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon honey or light brown sugar
• 1 tablespoon toasted sesame oil
• 1 to 2 teaspoons gochugaru or 1 teaspoon crushed red pepper
• 2 teaspoons fish sauce
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 2 scallions, thinly sliced
• toasted sesame seeds, for garnish
• kimchi, for serving
• cooked rice or noodles, for serving

Instructions

 

1. In a mixing bowl, whisk together the chicken broth, gochujang, soy sauce, rice vinegar, honey, toasted sesame oil, gochugaru or crushed red pepper (if using), fish sauce (if using), garlic, and ginger until smooth.
2. Taste the sauce and adjust for heat or sweetness as desired.

1. Scatter the sliced onion, carrots, potatoes, and mushrooms (if using) in the bottom of a 5 to 6 quart slow cooker.
2. Nestle the chicken thighs on top of the vegetables, then pour the gochujang sauce evenly over everything.
3. Gently toss or spoon the mixture so the sauce coats the chicken and vegetables.

1. Cover and cook on Low for 4.5 to 6 hours or on High for 2.5 to 3.5 hours, until the chicken is very tender.
2. Stir in the chopped red bell pepper during the last 30 minutes of cooking so it stays tender-crisp.

1. In a small bowl, stir together the cornstarch and cold water to make a slurry.
2. Pour the slurry into the slow cooker, stir well, and cook for 10 to 15 minutes more, until the broth is glossy and lightly thickened.
3. Shred the chicken into large pieces with two forks or leave it in chunks for a heartier texture.

1. Ladle the Korean chicken stew over hot cooked rice or noodles.
2. Garnish with sliced scallions and toasted sesame seeds, and serve with kimchi on the side if desired.

Notes

Nutrition Information
Approximate per serving (6 servings, stew only without rice or noodles): 360 calories; fat 15 g; saturated fat 4 g; carbohydrates 28 g; fiber 4 g; sugars 9 g; protein 30 g; sodium 980 mg. Values will vary based on specific ingredients, brands, and portion sizes.