Slow Cooker Korean Chicken Stew Recipe

If you are craving a hearty, flavorful meal that practically cooks itself while filling your kitchen with irresistible aromas, this Slow Cooker Korean Chicken Stew Recipe is your new best friend. Packed with tender chicken thighs, vibrant vegetables, and the spicy, savory kick of gochujang, it perfectly balances warmth, depth, and a touch of sweetness. Whether you’re wanting a comforting family dinner or a dish to impress friends, this stew delivers authentic Korean flavors in the simplest way possible.

Ingredients You’ll Need

Gathering the ingredients for this stew is straightforward, yet each item is incredibly important to bring out the authentic taste and perfect texture of the dish. From tender chicken thighs to the smoky sweetness of sesame oil, every component plays a delicious part.

• 750g boneless skinless chicken thighs: These stay juicy and tender after slow cooking, absorbing all the flavors beautifully.
• 1 onion, chopped: Adds natural sweetness and body to the stew.
• 1 large carrot, chopped: Offers subtle earthiness and vibrant color to brighten the bowl.
• 150g mushrooms, halved: Bring an umami-rich depth and meaty texture to this stew.
• 1 tablespoon minced garlic: Adds aromatic warmth and a little punch.
• 2 tablespoons gochujang: This Korean red chili paste gives the stew its signature spicy and slightly sweet flavor—add more if you love heat.
• 2 tablespoons soy sauce: Balances the spice with a savory saltiness.
• 2 level tablespoons brown sugar: Rounds out flavors with gentle sweetness that cuts through the spice.
• 1 tablespoon sesame oil: Infuses an irresistible nutty aroma.
• 2 cups (480ml) chicken stock: The rich base that brings everything together.
• 4 spring onions (green part), chopped: For a fresh, bright garnish at the end.
• 1.5 tablespoons cornstarch: Mixed with water to thicken the stew’s sauce to a luscious consistency.
• Salt and black pepper to season: Essential for balancing and enhancing all the flavors.

How to Make Slow Cooker Korean Chicken Stew Recipe

Step 1: Prepare and Assemble Ingredients

Start by chopping your onion, carrot, and spring onions, and halving the mushrooms. Having everything prepped makes the cooking process smooth and stress-free. The chicken thighs don’t require cutting—just pat them dry and get ready to layer flavors.

Step 2: Combine Ingredients in the Slow Cooker

Add the chicken thighs, onion, carrot, mushrooms, minced garlic, gochujang, soy sauce, brown sugar, sesame oil, and chicken stock all into the slow cooker. Give everything a good stir to make sure that the gochujang and soy sauce evenly coat each ingredient, locking in the rich flavor base.

Step 3: Slow Cook to Perfection

Place the lid on and cook the stew on high heat for 2 to 3 hours or on low for 4 to 5 hours. The slow cooker works its magic during this time, turning the chicken incredibly tender and allowing the flavors to meld into a deeply satisfying stew.

Step 4: Thicken the Sauce

When the stew is nearly done, mix the cornstarch with a few tablespoons of cold water to make a smooth slurry. Stir this mixture into the stew to thicken the sauce, creating a luscious texture that clings to the chicken and vegetables perfectly.

Step 5: Season and Garnish

Taste the stew and add salt and freshly cracked black pepper as needed. Finally, sprinkle chopped spring onions over the top to add a fresh crunch and vibrant color. Your Slow Cooker Korean Chicken Stew Recipe is now ready to serve.

How to Serve Slow Cooker Korean Chicken Stew Recipe

Garnishes

Fresh spring onions add a mild, crispy bite that perfectly contrasts the rich stew. For an extra touch, sprinkle some toasted sesame seeds or a drizzle of sesame oil right before serving to intensify the nutty aroma.

Side Dishes

This stew shines when paired with a bowl of steamed white rice or fluffy jasmine rice, which helps soak up all the flavorful sauce. You can also serve kimchi on the side for an authentic Korean kick, or steam some greens like bok choy or spinach for balance.

Creative Ways to Present

For a fun twist, serve the stew in Korean stone bowls to keep it sizzling hot at the table. Alternatively, ladle the stew over a bed of cooked rice noodles or even mashed potatoes for a comforting fusion experience that everyone will love.

Make Ahead and Storage

Storing Leftovers

Place any leftover stew in an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days, making it an excellent option for quick lunches or dinners later in the week.

Freezing

You can freeze this stew in freezer-safe containers for up to 3 months. Be sure to cool it completely before freezing, and leave some space at the top, as the stew will expand as it freezes.

Reheating

Reheat the stew gently on the stove over medium heat or in the microwave until warmed through. If it has thickened too much, add a splash of water or chicken stock to loosen the sauce back to your desired consistency.

FAQs

Can I use chicken breasts instead of thighs?

Chicken thighs are preferred because they stay juicier and more tender when slow cooked. However, if you only have breasts, you can use them but be careful not to overcook, as they can dry out easily.

How spicy is this Slow Cooker Korean Chicken Stew Recipe?

The dish has a moderate level of heat thanks to the gochujang. If you like things spicier, feel free to add more gochujang or a pinch of red chili flakes. For a milder version, reduce the amount of gochujang.

Can I make this stew in advance?

Absolutely. The stew actually tastes better the next day as the flavors have more time to develop. Simply refrigerate overnight and reheat when ready to serve.

What can I substitute for gochujang?

If you cannot find gochujang, try a mix of chili paste with a little miso paste and honey to replicate the spicy-sweet depth. However, gochujang provides the authentic, signature flavor unique to this stew.

Is it possible to make this recipe without a slow cooker?

Yes! You can make this stew on the stovetop by simmering everything in a heavy pot over low heat for about 1 to 1.5 hours until the chicken is tender and the sauce thickens. Just stir occasionally to prevent sticking.

Final Thoughts

This Slow Cooker Korean Chicken Stew Recipe has quickly become one of my all-time favorite go-to meals for chilly nights or when I want a fuss-free but impressive dish. It’s cozy, comforting, and full of bold Korean flavors that feel like a warm hug in a bowl. Trust me, once you try it, it’ll be a staple in your home too.

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