Slow Cooker Korean Chicken Stew Recipe tastes rich, savory, a little sweet, and just spicy enough to keep things interesting. It works perfectly for busy cooks who want big Korean flavor with about 20 minutes of hands-on prep and a total time of 4 to 8 hours in the slow cooker. I make this on chilly Sundays, then live off the leftovers like a very happy, very well-fed squirrel.
Why Slow Cooker Korean Chicken Stew Recipe Is Worth It
This stew gives you deep, restaurant-level flavor with almost no babysitting. The slow cooker handles the heavy lifting while you go to work, wrangle kids, or binge that show you pretend you do not watch.
The broth tastes like a mix of spicy gochujang, soy, garlic, and ginger wrapped around tender chicken and soft vegetables. It feels cozy like chicken noodle soup, but it hits with bold Korean flavors that keep each bite interesting.
“This Slow Cooker Korean Chicken Stew Recipe tastes like a cozy Korean restaurant in a bowl, with zero stress and maximum flavor.” ★★★★★
Ingredients You Need
Chicken
- 2 to 2.5 pounds boneless skinless chicken thighs
Vegetables
- 1 large yellow onion, sliced
- 3 medium carrots, cut in 1 inch chunks
- 2 medium potatoes, peeled and cut in 1 inch chunks
- Yukon gold or red potatoes hold shape better than russets.
- 1 red bell pepper, sliced
- 1 cup green cabbage, roughly chopped
- Use napa cabbage if you want a softer, silkier texture.
- 3 green onions, sliced, plus more for garnish
Aromatics
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- Use the frozen ginger cubes from the freezer section as a shortcut.
Korean sauce base
- 3 tablespoons gochujang (Korean red chili paste)
- I like brands such as Chung Jung One or CJ Haechandle for balanced heat and sweetness.
- Use mild gochujang if you want less spice.
- 1 tablespoon gochugaru (Korean red chili flakes), or to taste
- Skip or reduce for kids or spice-sensitive eaters.
- 1/4 cup low sodium soy sauce
- Use tamari or coconut aminos for a gluten free option.
- 2 tablespoons rice vinegar
- 2 tablespoons honey or brown sugar
- 1 tablespoon toasted sesame oil
- 2 cups low sodium chicken broth
- Use vegetable broth if you plan a vegetarian version.
Thickener and finish
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- This slurry thickens the stew at the end.
- 1 tablespoon sesame seeds, for garnish
- Extra gochujang or gochugaru at the table, for spice lovers
Pantry shortcuts
- Use pre-minced garlic and ginger from jars if that keeps you cooking on busy nights.
- Use frozen sliced bell peppers and onions if you want to skip chopping.
- Use bagged coleslaw mix instead of chopping cabbage.
Equipment list
- 5 to 7 quart slow cooker
- Large skillet or Dutch oven for quick sautéing
- Cutting board and sharp chef’s knife
- Measuring cups and spoons
- Small bowl for cornstarch slurry
- Ladle for serving
Quick Tips & substitutions
- Use chicken thighs for best flavor and tenderness; swap in breasts if you prefer, and reduce cook time by about 30 minutes.
- Stir the sauce ingredients in a bowl before you pour them in, so the gochujang blends smoothly and does not clump.
- Cut vegetables into similar size chunks so they cook evenly and do not turn mushy.
- Want less heat? Use mild gochujang and skip the gochugaru, then add a little at the table for spice fans.
- Need gluten free? Use tamari or certified gluten free soy sauce and check your gochujang label.
- Use sweet potato instead of regular potato for a deeper sweetness and extra color.
- Add a handful of spinach or kale in the last 10 minutes for extra greens.
- Short on time in the morning? Chop vegetables and mix the sauce the night before, then store in the fridge so you only assemble and switch on the slow cooker.
- If the stew tastes too salty at the end, add a splash of water or broth and a tiny drizzle of honey to balance.
- If the stew tastes flat, squeeze in a bit more rice vinegar or add a pinch of salt to wake up the flavors.
How to Make Slow Cooker Korean Chicken Stew
Step 1: Sauté veggies and aromatics
Heat 1 tablespoon neutral oil in a large skillet or Dutch oven over medium heat. Add sliced onions and carrots, then cook until they soften and turn lightly golden, about 6 to 8 minutes. Stir in garlic and ginger, then cook 1 to 2 minutes until they smell very fragrant. Sprinkle in a pinch of salt to season the vegetables.
Step 2: Mix the Korean stew sauce
In a medium bowl, whisk together gochujang, gochugaru, soy sauce, rice vinegar, honey or brown sugar, sesame oil, and chicken broth. Whisk until the gochujang dissolves completely and the mixture looks smooth and reddish. Taste a tiny spoonful and adjust sweetness or heat to your liking. Set the bowl aside near the slow cooker.
Step 3: Load the slow cooker
Place potatoes in the bottom of the slow cooker, then add the sautéed onion and carrot mixture. Add bell pepper, cabbage, and half of the green onions. Nestle the chicken thighs on top of the vegetables in a single layer so they cook evenly.
Step 4: Add sauce and start cooking
Pour the Korean sauce mixture over the chicken and vegetables, making sure the liquid covers most of the ingredients. Gently nudge the chicken so the sauce reaches underneath. Cover the slow cooker with the lid. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken feels very tender and the potatoes feel soft when you pierce them with a fork.
Step 5: Shred chicken and thicken the stew
Transfer the chicken pieces to a cutting board and shred them with two forks into bite size pieces. Stir the cornstarch and cold water together in a small bowl until smooth. Pour the slurry into the slow cooker and stir well, then add the shredded chicken back in. Cover and cook on high for about 10 to 15 minutes until the stew thickens slightly.
Step 6: Taste, garnish, and serve
Taste the Slow Cooker Korean Chicken Stew Recipe and adjust seasoning with more soy sauce, vinegar, or a pinch of sugar if needed. Stir in the remaining green onions. Ladle the stew into bowls and top with sesame seeds and extra gochugaru if you like more heat. Serve hot with rice or your favorite sides.
Recipe Variations
- Gluten free: Use tamari or certified gluten free soy sauce and a gluten free gochujang brand.
- Lower carb: Skip the potatoes and add more cabbage, mushrooms, or zucchini.
- Extra protein: Stir in cubed firm tofu in the last 30 minutes or add a can of drained chickpeas.
- Vegetarian: Swap chicken for firm tofu and extra vegetables, and use vegetable broth.
- Extra rich: Stir in a spoonful of peanut butter or tahini with the sauce for a nutty twist.
- Kid friendly: Use mild gochujang, skip gochugaru, and add a little extra honey or brown sugar.
Ways to Serve Slow Cooker Korean Chicken Stew
- Spoon over steamed white rice, brown rice, or jasmine rice.
- Serve with cooked noodles such as udon or ramen for a cozy noodle bowl.
- Pair with kimchi, cucumber salad, or simple steamed broccoli on the side.
- Top with a soft boiled or fried egg for extra richness.
- Serve in a bowl with toasted crusty bread or flatbread to soak up the broth.
Storage Success
Let the Slow Cooker Korean Chicken Stew Recipe cool until it reaches room temperature, then store it in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so leftovers taste even better the next day. Reheat gently on the stove over medium low heat or in the microwave, and add a splash of broth or water if it thickens too much. Freeze portions in freezer safe containers for up to 3 months, then thaw in the fridge overnight before reheating.
Slow Cooker Korean Chicken Stew Recipe
Ingredients
Instructions
- Place the sliced onion, carrots, and cubed potatoes in the bottom of the slow cooker.
- Arrange the chicken thighs on top of the vegetables and season lightly with salt and black pepper.
- In a bowl, whisk together the garlic, ginger, gochujang, soy sauce, rice vinegar, brown sugar, chicken broth, and sesame oil until smooth.
- Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker.
- Cover and cook on Low for 6 to 7 hours, or on High for 3 to 4 hours, until the chicken is very tender and the vegetables are cooked through.
- Shred or roughly chop the chicken in the slow cooker and stir to combine it with the sauce and vegetables.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Serve the Korean chicken stew hot over cooked white rice, and garnish with toasted sesame seeds and sliced green onions if desired.
Notes
Approximate per serving (6 servings, without rice): 365 calories; fat 15 g; saturated fat 3.5 g; carbohydrates 26 g; fiber 3 g; sugars 9 g; protein 30 g; sodium 760 mg. Values will vary based on exact ingredients, brands, and portion size.