Slow Cooker Korean Chicken Stew Recipe
A hearty and flavorful Slow Cooker Korean Chicken Stew featuring tender chicken thighs simmered with mushrooms, carrots, and a rich blend of gochujang, soy sauce, and sesame oil. Perfectly thickened with cornstarch and garnished with fresh spring onions for a comforting and authentic Korean-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
- Category: Stew
- Method: Slow Cooking
- Cuisine: Korean
Ingredients
Scale
Chicken and Vegetables
- 750g boneless skinless chicken thighs
- 1 onion, chopped
- 1 large carrot, chopped
- 150g mushrooms, halved
- 4 spring onions (green part), chopped
Sauce and Seasonings
- 1 tablespoon minced garlic
- 2 tablespoons gochujang (add more if desired)
- 2 tablespoons soy sauce
- 2 level tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cups (480ml) chicken stock
- 1.5 tablespoons cornstarch
- Salt and black pepper to season, as needed
Instructions
- Combine Ingredients: Add the chicken thighs, chopped onion, chopped carrot, halved mushrooms, minced garlic, gochujang, soy sauce, brown sugar, sesame oil, and chicken stock into the slow cooker. Stir everything thoroughly to ensure the flavors are well mixed.
- Cook the Stew: Cover the slow cooker with its lid and cook on high heat for 2-3 hours or on low heat for 4-5 hours until the chicken is tender and vegetables are cooked through.
- Prepare the Thickener: During the last hour of cooking on high or the last two hours on low, mix the cornstarch with a couple of tablespoons of water to create a smooth slurry.
- Thicken the Sauce: Stir the cornstarch slurry into the stew to thicken the sauce. Continue cooking to allow the sauce to reach a desirable consistency.
- Season to Taste: Taste the stew and season with salt and black pepper as needed to balance the flavors.
- Garnish and Serve: Sprinkle the chopped green parts of the spring onions over the stew just before serving to add freshness and color.
- Enjoy: Serve your delicious Slow Cooker Korean Chicken Stew hot, perfect as a comforting meal any day of the week.
Notes
- Adjust the amount of gochujang to control the spiciness of the stew.
- Use chicken thighs for a juicier, more flavorful stew compared to chicken breasts.
- The slow cooker allows the flavors to develop slowly, but this recipe can be adapted for stovetop cooking with adjustments.
- Ensure the cornstarch is well mixed before adding to prevent lumps.
- Spring onions are added at the end for freshness; feel free to add cilantro or sesame seeds as additional garnish.
Keywords: Korean chicken stew, slow cooker stew, gochujang chicken, Korean comfort food, easy slow cooker recipe