The moment I first tasted Korean cuisine, it felt like a warm embrace on a chilly evening. I still recall the rich, spicy aroma that danced through the air, inviting me to explore more. Fast forward to today, and that same comforting feeling comes alive in my kitchen with this Slow Cooker Korean Chicken Stew. Imagine succulent chicken thighs melting in your mouth, earthy mushrooms adding depth, and sweet carrots balancing the overall flavor—all simmering together in a luscious sauce infused with gochujang and sesame oil.
This dish is more than just a recipe; it’s a lifesaver for those busy weeknights when you crave something hearty yet effortless. Just toss everything into your slow cooker, set it, and let the magic happen. Whether you stick to the traditional version or experiment with vegetarian adaptations, you’ll find this stew not only pleases your palate but is also gluten-free and dairy-free—perfect for healthy eating. So why not swap fast food fatigue for a delightful homemade experience? Your taste buds will thank you!
Why is Slow Cooker Korean Chicken Stew a Must-Try?
Easy and Effortless: You can have a mouthwatering meal ready with minimal prep time—just throw in the ingredients!
Flavor Explosion: The rich combination of gochujang and sesame oil brings authentic Korean flavors right to your table.
Healthy Comfort: This stew is designed for the health-conscious, being both gluten-free and dairy-free while still satisfying your cravings.
Versatile Adaptations: Whether you stick to chicken or switch to chickpeas for a vegetarian twist, it caters to different preferences.
Family-Friendly: Kids and adults alike will adore the tender chicken and luscious sauce, making it perfect for family dinners.
Say goodbye to fast food and hello to a delightful homemade experience that transforms your weeknight meals into something truly special!
Slow Cooker Korean Chicken Stew Ingredients
For the Stew
• Chicken Thighs – Provides tenderness and flavor; use boneless, skinless for best results.
• Onion – Adds depth and sweetness; any onion variety works, but yellow is recommended.
• Carrot – Introduces natural sweetness; feel free to replace with other root veggies like parsnip.
• Mushrooms – Contributes umami and earthiness; shiitake or button mushrooms enhance the flavor.
• Minced Garlic – Offers a robust aroma and taste; fresh garlic is best, but garlic powder works too.
• Gochujang – A staple Korean chili paste that adds spiciness; seek authentic “Made in Korea” versions.
• Soy Sauce – Adds saltiness and richness; tamari or coconut aminos are great options for gluten-free.
• Brown Sugar – Balances the spice with sweetness; honey or maple syrup can be alternatives, though flavor may change.
• Sesame Oil – Infuses a nutty aroma; if unavailable, you can use olive oil in a pinch.
• Chicken Stock – Provides the stew’s base flavor; opt for homemade or low-sodium for a healthier choice.
• Spring Onions – Used for garnish and adds a fresh crunch; skip or substitute with chives if desired.
• Cornstarch – Thickens the sauce; consider arrowroot or flour as substitutes; adjust cooking techniques accordingly.
• Salt and Black Pepper – Enhance overall flavor to your taste; season as needed.
Don’t miss the chance to indulge in this Slow Cooker Korean Chicken Stew that promises to fill your home with delightful aromas and warmth!
How to Make Slow Cooker Korean Chicken Stew
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Prepare the Ingredients: Begin by gathering all your ingredients. Chop the onions, carrots, and mushrooms into bite-sized pieces. This will help them cook evenly and soak up the flavors beautifully.
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Add Ingredients to the Slow Cooker: Place the chicken thighs, chopped onion, carrots, mushrooms, minced garlic, gochujang, soy sauce, brown sugar, sesame oil, and chicken stock into the slow cooker. Be sure to arrange them for even cooking.
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Stir to Combine: Gently stir the mixture until all the ingredients are well combined. You want the aroma to start mingling and the gochujang to spread throughout the chicken and vegetables.
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Set the Cooking Time: Cover the slow cooker and set it to cook on high for 2-3 hours or on low for 4-5 hours. Enjoy the delightful scents filling your home as it simmers!
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Thicken the Stew: During the last hour (on high) or two hours (on low), mix cornstarch with a small amount of cold water to create a slurry. Stir this slurry into the stew to help thicken the sauce.
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Season to Taste: Once cooked, taste the stew and add salt and pepper as needed. Don’t hesitate to adjust the seasoning to match your preference.
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Garnish and Serve: Finally, garnish the stew with chopped spring onions before serving. This adds a beautiful color and fresh crunch!
Optional: Serve with steamed rice or kimchi to elevate your meal experience.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Make your life easier by preparing elements of this Slow Cooker Korean Chicken Stew ahead of time! You can chop the vegetables (onion, carrots, and mushrooms) and store them in the refrigerator for up to 3 days. Additionally, you can combine the chicken thighs with the marinade (gochujang, soy sauce, brown sugar, sesame oil, and garlic) and let them marinate in the fridge for up to 24 hours to infuse those flavors. When you’re ready to cook, simply add the prepped veggies and marinated chicken to the slow cooker along with the chicken stock, and follow the final steps as usual. This way, you’ll enjoy the same delicious homemade comfort with minimal effort, perfect for your busy weeknights!
Expert Tips for Slow Cooker Korean Chicken Stew
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Choose the Right Chicken: Opt for boneless, skinless chicken thighs to provide the best tenderness and avoid meat that dries out.
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Avoid Lumps: When thickening with cornstarch, mix it with cold water before adding it to the stew to prevent lumps.
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Season Wisely: Taste the stew before serving; adjust salt and pepper to suit your palate for the best flavor experience.
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Don’t Overcrowd: Ensure your slow cooker isn’t too full to allow for even cooking and better flavor melding in your Slow Cooker Korean Chicken Stew.
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Enjoy the Aroma: Allow the stew to simmer longer if time permits; it enhances flavor and creates a truly inviting atmosphere in your kitchen.
Slow Cooker Korean Chicken Stew Variations
Feel free to sprinkle your own magic into this recipe and make it your own!
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Vegetarian: Swap chicken for chickpeas and toss in seasonal veggies for a delightful plant-based version. A hearty meat alternative that’s just as satisfying.
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Spicy Kick: Add sliced fresh chili peppers or a dash of chili flakes to amp up the heat. This twist transforms the stew into a fiery favorite for spice lovers!
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Oven Method: Use a Dutch oven and cook at 350°F for 1.5 hours or until the chicken is tender. Enjoy that same comforting flavor without the slow cooker!
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Sweet & Savory: Incorporate a diced apple or pear along with the carrots for a touch of natural sweetness. This unexpected twist balances the flavors beautifully.
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Hearty Texture: Mix in chopped potatoes or sweet potatoes to create a heartier stew. This addition will soak up all the delicious flavors and keep you warm.
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Asian Fusion: Stir in a splash of coconut milk for a creamy texture and tropical twist. The richness pairs perfectly with the sauce, making it extra comforting.
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Fresh Herbs: Experiment with fresh cilantro or basil for a burst of freshness right before serving. It adds a beautiful aromatic layer that takes the dish to new heights.
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Umami Boost: Include a handful of spinach or kale towards the end of cooking for extra nutrition and a vibrant color. This addition gives you more greens without sacrificing flavor!
How to Store and Freeze Slow Cooker Korean Chicken Stew
- Fridge: Store leftovers in an airtight container for up to 4 days. This keeps the flavors intact while ensuring freshness for your next meal.
- Freezer: Freeze in a sealed container for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating for best results.
- Reheating: Gently reheat on the stove over low heat or in the microwave until heated through, adding a splash of chicken stock if needed to regain moisture.
- Serving Reminder: Always taste and adjust seasoning after reheating, as flavors may shift during storage, ensuring your Slow Cooker Korean Chicken Stew remains delicious.
What to Serve with Slow Cooker Korean Chicken Stew?
Imagine the perfect meal crafted around the rich and spicy flavors of your Slow Cooker Korean Chicken Stew, making for a truly delightful dining experience.
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Steamed Jasmine Rice: This fluffy rice absorbs the flavorful broth beautifully, creating a comforting and heartwarming pair with your stew.
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Kimchi: Spicy, tangy, and crunchy, kimchi offers a refreshing contrast to the tender chicken, enhancing each bite with its vibrant flavor.
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Crisp Cucumber Salad: With a light dressing, this salad adds a crunchy, refreshing element that balances the stew’s warmth and richness; it’s bright and satisfying.
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Garlic Bread: The buttery, garlicky flavor of warm bread will complement the stew perfectly, making it irresistible for soaking up the sauce.
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Asian Slaw: A vibrant mix of cabbage, carrots, and herbs in a tangy dressing adds crunch and zest, bringing extra texture and dimension to your meal.
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Bubbly Soju or Beer: Pairing your stew with a cold drink like refreshing beer or soju amplifies the Korean dining experience, making for a festive atmosphere.
These selections come together to create a well-rounded meal that celebrates the delicious essence of your Slow Cooker Korean Chicken Stew while ensuring every bite is a new adventure!
Slow Cooker Korean Chicken Stew Recipe FAQs
How do I choose the right chicken for the stew?
Absolutely! I recommend using boneless, skinless chicken thighs for the best results. They stay tender during the cooking process, absorbing all the delicious flavors from the stew. If you opt for chicken breasts, be aware that they may dry out and dilute the sauce’s rich flavor.
What are the best storage methods for leftovers?
Very good question! Store any leftovers in an airtight container in the refrigerator for up to 4 days. This keeps your Slow Cooker Korean Chicken Stew fresh and flavorful. If you want to keep it longer, consider freezing it in a sealed container for up to 3 months. Just remember to let it thaw overnight in the refrigerator before reheating!
Can I freeze the Slow Cooker Korean Chicken Stew, and how should I do it?
Absolutely, freezing is a great option! To freeze, let the stew cool completely before transferring it to a freezer-safe container. You can use a heavy-duty zip-top bag, but remove as much air as possible to prevent freezer burn. Just mark the date on the container. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator and reheat on the stove over low heat, adding a splash of chicken stock if it appears too thick.
What if my stew ends up too watery?
Don’t worry, this happens occasionally! If you find that your stew is too watery after cooking, mix a tablespoon of cornstarch with cold water to create a slurry. Stir this into the simmering stew and let it cook for an additional 10-15 minutes until it thickens up nicely. Remember to taste and adjust the seasoning afterwards!
Are there any dietary considerations for this recipe?
Certainly! This Slow Cooker Korean Chicken Stew is gluten-free and dairy-free, making it suitable for many dietary preferences. However, if you’re cooking for someone with soy allergies, make sure to use tamari or coconut aminos as a substitute for soy sauce. Also, if you have pets at home, ensure no leftovers contain ingredients like onion or garlic, which can be harmful to them.
Can I convert this recipe into a vegetarian version?
Very much so! To adapt this dish, simply swap the chicken for chickpeas or tofu. Add seasonal vegetables like bell peppers or zucchini for added texture and flavor. Simply toss everything into the slow cooker with your delicious sauce, and follow the same cooking instructions for a delectable vegetarian experience!
Slow Cooker Korean Chicken Stew That'll Wow Your Taste Buds
Ingredients
Equipment
Method
- Prepare the Ingredients: Chop the onions, carrots, and mushrooms into bite-sized pieces.
- Add Ingredients to the Slow Cooker: Place the chicken thighs, chopped onion, carrots, mushrooms, minced garlic, gochujang, soy sauce, brown sugar, sesame oil, and chicken stock into the slow cooker.
- Stir to Combine: Gently stir the mixture until all the ingredients are well combined.
- Set the Cooking Time: Cover the slow cooker and set it to cook on high for 2-3 hours or on low for 4-5 hours.
- Thicken the Stew: Mix cornstarch with a small amount of cold water to create a slurry and stir it into the stew.
- Season to Taste: Once cooked, taste the stew and add salt and pepper as needed.
- Garnish and Serve: Garnish the stew with chopped spring onions before serving.
