Ready in: 6 hours · Serves: 4-6 · Technique: Slow Cooking · Storage: Up to 4 days in the fridge or 3 months in the freezer.
Quick Answer
Slow Cooker Korean BBQ Chicken is a simple, flavor-packed dish that combines tender chicken thighs with a sweet and savory sauce, perfect for cozy gatherings.
As the shorter days and cooler temperatures settle into New York City, I find myself craving comfort food that wraps me in warmth and bold flavors. Nothing quite brings people together like a delicious slow-cooked meal, making my heart sing at the thought of cozy gatherings with friends and family during the upcoming holiday season. One dish that's become a staple in my kitchen is Slow Cooker Korean BBQ Chicken. It's not just a meal; it sparks joy and conversation at the dinner table, which is what the holidays are all about.
A Cozy Holiday Treat
This dish harmonizes the sweet and savory notes from Korean cuisine while remaining incredibly easy to pull together. Your slow cooker does most of the work for you, allowing you to focus on enjoying the moment with loved ones.
Why You'll Love This Recipe
- Easy to make: With minimal prep time and a slow cooker doing the heavy lifting, this dish is perfect for busy days.
- Rich flavors: The combination of sweet and savory notes creates a delightful experience for your taste buds.
- Comfort food: This recipe embodies hearty, warming flavors that are perfect for gatherings with loved ones.
- Versatile: Enjoy it as a main dish or in lettuce wraps for a fresh twist.
- Delicious leftovers: The flavors deepen and improve the next day, making for great meal prep.
Ingredients
Gather the following ingredients to prepare your Slow Cooker Korean BBQ Chicken:
Chicken and Sauce
- 2 pounds boneless, skinless chicken thighs
- 1 cup low-sodium soy sauce
- ½ cup packed brown sugar
- ¼ cup honey
- ¼ cup rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic (about 4 cloves)
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
Garnish
- 2 green onions, chopped (for garnish)
- Toasted sesame seeds (for garnish)
How to Make Slow Cooker Korean BBQ Chicken (Step-by-Step)
This recipe for Slow Cooker Korean BBQ Chicken is incredibly simple and perfect for a cozy gathering at home. Follow these easy steps to create a dish that will impress your friends and family.
Step 1: Prepare the Sauce
In a medium bowl, combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Whisk until the sugar dissolves completely, allowing the beautiful flavors to meld. The enticing aroma will remind you of bustling Korean BBQ restaurants.
Step 2: Set Up the Slow Cooker
Place the chicken thighs at the bottom of the slow cooker. Carefully pour the sauce over the chicken, ensuring each piece is generously coated. Breathe in the mouthwatering scent filling your kitchen.
Step 3: Cook Low and Slow
Cover the slow cooker and set it to cook on low for 5-6 hours or high for 3-4 hours. If you're around, flip the chicken halfway through to promote even cooking and enjoy the delectable smells wafting through your home.
Step 4: Thicken the Sauce
Once the chicken is tender, remove it from the slow cooker and shred it using two forks. In a small bowl, mix the cornstarch with the water until it's smooth, then stir this mixture into the remaining sauce. Switch the heat to high and let it thicken for about 10 minutes, stirring occasionally. Your kitchen will feel like a gourmet restaurant.
Step 5: Serve
Return the shredded chicken to the slow cooker, ensuring it's well-coated with the thickened sauce. Serve hot and finish with a sprinkle of chopped green onions and toasted sesame seeds for that perfect touch.
Common Mistakes to Avoid
- Using Chicken Breasts Instead of Thighs: Chicken thighs add more flavor and tenderness to the dish. Breasts can dry out, especially with long cooking times.
- Skipping the Thicken Step: Don't skip mixing cornstarch into the sauce! It's crucial for achieving that glossy texture that clings beautifully to the chicken.
- Overcooking: While slow cooking is forgiving, leaving the chicken in for too long can lead to mushiness. Stick to the recommended cooking times.
Tips and Tricks for Success
- Add Vegetables: Consider throwing in some diced carrots or bell peppers in the last hour of cooking for added nutrition and flavor.
- Garnish Creatively: Beyond green onions and sesame seeds, a sprinkle of cilantro or even a dash of gochugaru (Korean red chili flakes) adds an extra kick.
- Serve with Familiar Sides: This chicken pairs wonderfully with steamed rice or fresh lettuce wraps for a delightful and interactive dining experience.
Variations
- Replace chicken thighs with boneless, skinless chicken drumsticks for a different texture.
- Use maple syrup instead of honey for a unique sweetness.
- Add a splash of sriracha for a spicy kick.
- Incorporate crushed pineapple for a tropical twist on the sauce.
How to Serve
- Serve hot over a bed of steamed rice.
- Pair with fresh lettuce leaves for wrapping.
- Garnish with chopped green onions and toasted sesame seeds.
- Accompany with a side of kimchi for authentic Korean flavor.
Make Ahead and Storage
- Make Ahead: Marinate the chicken in the sauce the night before for enhanced flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in the microwave or on the stove over low heat until warmed through.
- Freezing: Freeze shredded chicken in portions for up to 3 months. Thaw in the fridge overnight before reheating.
Recipe Notes / What I Learned
Each time I make this Slow Cooker Korean BBQ Chicken, I'm reminded of the joy of home-cooked meals and the warmth they bring into our lives. It's a dish that resonates with simplicity and comfort, making it perfect for those intimate holiday gatherings.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 cup shredded chicken
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 28g protein · 30g carbs · 12g fat
Recipe by:
Delicious Slow Cooker Korean BBQ Chicken
Ingredients
Equipment
Method
- In a medium bowl, combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Whisk until the sugar dissolves completely.
- Place the chicken thighs at the bottom of the slow cooker and pour the sauce over the chicken, ensuring each piece is generously coated.
- Cover the slow cooker and set it to cook on low for 5-6 hours or high for 3-4 hours.
- Once the chicken is tender, remove it from the slow cooker and shred it using two forks. Mix cornstarch with water, stir into the remaining sauce, switch heat to high, and let it thicken for about 10 minutes.
- Return the shredded chicken to the slow cooker, ensuring it's well-coated with the thickened sauce. Serve hot, garnished with green onions and toasted sesame seeds.
Notes
FAQs
Can I use chicken breasts instead of thighs for this recipe?
While you can use chicken breasts, it is recommended to stick with chicken thighs as they provide more flavor and tenderness, especially with longer cooking times.
How should I store leftovers of the Slow Cooker Korean BBQ Chicken?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the shredded chicken in portions for up to 3 months. Just remember to thaw it in the fridge overnight before reheating!
What can I serve with Slow Cooker Korean BBQ Chicken?
This dish pairs wonderfully with steamed rice or fresh lettuce wraps for a delightful and interactive dining experience.
