\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nSet it and forget it! This slow cooker Korean BBQ chicken is sweet, savory, and just the right amount of spice<\/strong>. Perfect for tossing over rice, piling onto buns<\/a>, topping a salad, or even making tacos. Weeknight dinner just got easier!<\/p>\n<\/figure>\n\nWhy You\u2019ll Keep Coming Back for More<\/h2>\n\nHands-Off Magic:<\/strong>\u00a0Just toss it in the slow cooker and let the flavors meld while you go on about your day.<\/li>\nTender Perfection:<\/strong>\u00a0The low-and-slow cooking creates melt-in-your-mouth chicken every time.<\/li>\nFlavor Packed:<\/strong>\u00a0Balanced sweet, savory, and spicy notes make each bite irresistible. Love Korean flavors? Make my Korean Short Ribs<\/a> or Slow Cooker Korean Beef<\/a> next. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nKorean BBQ Chicken Ingredients<\/h3>\n<\/figure>\n\nChicken Choice:<\/strong>\u00a0If you prefer, you can use chicken breasts, but they may dry out slightly. I prefer boneless, skinless chicken thighs because they stay juicy and tender in the slow cooker.<\/li>\nGinger:<\/strong>\u00a0Fresh ginger<\/a> gives the best flavor, but \u00bd teaspoon ground ginger<\/a> works if that\u2019s what you have on hand.<\/li>\nHeat Level:<\/strong> Start small, then taste, and adjust to your preferred spice level.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Korean BBQ Chicken<\/h2>\nWith just a few simple ingredients and five minutes of prep<\/strong>, this slow cooker Korean BBQ chicken recipe comes together. The result is tender chicken with bold Korean BBQ flavor that everyone will love!<\/p>\n\nAdd Chicken:<\/strong> Spray a 4 or 6-quart slow cooker<\/a> with nonstick cooking spray, then add\u00a0the chicken to the bottom.<\/li>\nMake the Sauce:<\/strong> Whisk brown sugar, soy sauce, sesame oil, garlic, ginger, rice vinegar, and gochujang\u00a0together in a medium bowl. \u00a0<\/li>\nCook:<\/strong> Pour the sauce over the chicken, then toss to coat the thighs. Cover, then cook on LOW for 4-5 hours or on HIGH for 3-4 hours.\u00a0<\/li>\nShred the Chicken:<\/strong> Use two forks to shred the chicken in the slow cooker. Whisk together\u00a0cornstarch<\/a>\u00a0and\u00a0water\u00a0in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens.\u00a0Serve your crockpot Korean BBQ chicken over warm rice<\/a>, and garnish with\u00a0green onions\u00a0and\u00a0sesame seeds.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nServing Ideas:<\/strong> Enjoy this Korean BBQ chicken over salad, rice, or quinoa. Pile it on a bun or slider, or even in tacos. For extra flavor and crunch, pair it with my broccoli ramen salad<\/a>, pickled carrots<\/a>, or a refreshing cucumber salad<\/a>.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray a 4 or 6-quart slow cooker with nonstick cooking spray, then add 2 pounds boneless skinless chicken thighs<\/span> to the bottom of it.<\/span><\/p>\n<\/li>\n\nMake the sauce by whisking \u00be cup packed brown sugar<\/span>, 1 cup low-sodium soy sauce<\/span>, 1 tablespoon sesame oil<\/span>, 2 tablespoons minced garlic<\/span>, 1 \u00bd tablespoons grated fresh ginger<\/span>, 1 tablespoon rice vinegar<\/span>, and 1 tablespoon gochujang chili paste<\/span> together in a medium bowl. Pour the sauce over the chicken and toss to coat the thighs. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3-4 hours. <\/span><\/p>\n<\/li>\n\nUse two forks to shred the chicken in the slow cooker. Whisk together 2 tablespoons cornstarch<\/span> and 2 tablespoons water<\/span> in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens. <\/span><\/p>\n<\/li>\n\nServe over warm rice and garnish with green onions<\/span> and sesame seeds<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 7 days.<\/li>\nFreezer:<\/strong> You can freeze the chicken by cooling it completely before storing it in a freezer-safe, airtight bag or container in the freezer for up to 3 months.<\/li>\nFrom Frozen:<\/strong> You can use frozen chicken, you will just need to add 1-2 extra hours of cook time.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>261<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>108<\/span>mg<\/span><\/span>Sodium: <\/span>1256<\/span>mg<\/span><\/span>Potassium: <\/span>438<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>31<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>41<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Asian Slow Cooker Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
Set it and forget it! This slow cooker Korean BBQ chicken is sweet, savory, and just the right amount of spice<\/strong>. Perfect for tossing over rice, piling onto buns<\/a>, topping a salad, or even making tacos. Weeknight dinner just got easier!<\/p>\n<\/figure>\n\nWhy You\u2019ll Keep Coming Back for More<\/h2>\n\nHands-Off Magic:<\/strong>\u00a0Just toss it in the slow cooker and let the flavors meld while you go on about your day.<\/li>\nTender Perfection:<\/strong>\u00a0The low-and-slow cooking creates melt-in-your-mouth chicken every time.<\/li>\nFlavor Packed:<\/strong>\u00a0Balanced sweet, savory, and spicy notes make each bite irresistible. Love Korean flavors? Make my Korean Short Ribs<\/a> or Slow Cooker Korean Beef<\/a> next. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nKorean BBQ Chicken Ingredients<\/h3>\n<\/figure>\n\nChicken Choice:<\/strong>\u00a0If you prefer, you can use chicken breasts, but they may dry out slightly. I prefer boneless, skinless chicken thighs because they stay juicy and tender in the slow cooker.<\/li>\nGinger:<\/strong>\u00a0Fresh ginger<\/a> gives the best flavor, but \u00bd teaspoon ground ginger<\/a> works if that\u2019s what you have on hand.<\/li>\nHeat Level:<\/strong> Start small, then taste, and adjust to your preferred spice level.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Korean BBQ Chicken<\/h2>\nWith just a few simple ingredients and five minutes of prep<\/strong>, this slow cooker Korean BBQ chicken recipe comes together. The result is tender chicken with bold Korean BBQ flavor that everyone will love!<\/p>\n\nAdd Chicken:<\/strong> Spray a 4 or 6-quart slow cooker<\/a> with nonstick cooking spray, then add\u00a0the chicken to the bottom.<\/li>\nMake the Sauce:<\/strong> Whisk brown sugar, soy sauce, sesame oil, garlic, ginger, rice vinegar, and gochujang\u00a0together in a medium bowl. \u00a0<\/li>\nCook:<\/strong> Pour the sauce over the chicken, then toss to coat the thighs. Cover, then cook on LOW for 4-5 hours or on HIGH for 3-4 hours.\u00a0<\/li>\nShred the Chicken:<\/strong> Use two forks to shred the chicken in the slow cooker. Whisk together\u00a0cornstarch<\/a>\u00a0and\u00a0water\u00a0in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens.\u00a0Serve your crockpot Korean BBQ chicken over warm rice<\/a>, and garnish with\u00a0green onions\u00a0and\u00a0sesame seeds.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nServing Ideas:<\/strong> Enjoy this Korean BBQ chicken over salad, rice, or quinoa. Pile it on a bun or slider, or even in tacos. For extra flavor and crunch, pair it with my broccoli ramen salad<\/a>, pickled carrots<\/a>, or a refreshing cucumber salad<\/a>.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray a 4 or 6-quart slow cooker with nonstick cooking spray, then add 2 pounds boneless skinless chicken thighs<\/span> to the bottom of it.<\/span><\/p>\n<\/li>\n\nMake the sauce by whisking \u00be cup packed brown sugar<\/span>, 1 cup low-sodium soy sauce<\/span>, 1 tablespoon sesame oil<\/span>, 2 tablespoons minced garlic<\/span>, 1 \u00bd tablespoons grated fresh ginger<\/span>, 1 tablespoon rice vinegar<\/span>, and 1 tablespoon gochujang chili paste<\/span> together in a medium bowl. Pour the sauce over the chicken and toss to coat the thighs. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3-4 hours. <\/span><\/p>\n<\/li>\n\nUse two forks to shred the chicken in the slow cooker. Whisk together 2 tablespoons cornstarch<\/span> and 2 tablespoons water<\/span> in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens. <\/span><\/p>\n<\/li>\n\nServe over warm rice and garnish with green onions<\/span> and sesame seeds<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 7 days.<\/li>\nFreezer:<\/strong> You can freeze the chicken by cooling it completely before storing it in a freezer-safe, airtight bag or container in the freezer for up to 3 months.<\/li>\nFrom Frozen:<\/strong> You can use frozen chicken, you will just need to add 1-2 extra hours of cook time.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>261<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>108<\/span>mg<\/span><\/span>Sodium: <\/span>1256<\/span>mg<\/span><\/span>Potassium: <\/span>438<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>31<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>41<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Asian Slow Cooker Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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With just a few simple ingredients and five minutes of prep<\/strong>, this slow cooker Korean BBQ chicken recipe comes together. The result is tender chicken with bold Korean BBQ flavor that everyone will love!<\/p>\n\nAdd Chicken:<\/strong> Spray a 4 or 6-quart slow cooker<\/a> with nonstick cooking spray, then add\u00a0the chicken to the bottom.<\/li>\nMake the Sauce:<\/strong> Whisk brown sugar, soy sauce, sesame oil, garlic, ginger, rice vinegar, and gochujang\u00a0together in a medium bowl. \u00a0<\/li>\nCook:<\/strong> Pour the sauce over the chicken, then toss to coat the thighs. Cover, then cook on LOW for 4-5 hours or on HIGH for 3-4 hours.\u00a0<\/li>\nShred the Chicken:<\/strong> Use two forks to shred the chicken in the slow cooker. Whisk together\u00a0cornstarch<\/a>\u00a0and\u00a0water\u00a0in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens.\u00a0Serve your crockpot Korean BBQ chicken over warm rice<\/a>, and garnish with\u00a0green onions\u00a0and\u00a0sesame seeds.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nServing Ideas:<\/strong> Enjoy this Korean BBQ chicken over salad, rice, or quinoa. Pile it on a bun or slider, or even in tacos. For extra flavor and crunch, pair it with my broccoli ramen salad<\/a>, pickled carrots<\/a>, or a refreshing cucumber salad<\/a>.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray a 4 or 6-quart slow cooker with nonstick cooking spray, then add 2 pounds boneless skinless chicken thighs<\/span> to the bottom of it.<\/span><\/p>\n<\/li>\n\nMake the sauce by whisking \u00be cup packed brown sugar<\/span>, 1 cup low-sodium soy sauce<\/span>, 1 tablespoon sesame oil<\/span>, 2 tablespoons minced garlic<\/span>, 1 \u00bd tablespoons grated fresh ginger<\/span>, 1 tablespoon rice vinegar<\/span>, and 1 tablespoon gochujang chili paste<\/span> together in a medium bowl. Pour the sauce over the chicken and toss to coat the thighs. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3-4 hours. <\/span><\/p>\n<\/li>\n\nUse two forks to shred the chicken in the slow cooker. Whisk together 2 tablespoons cornstarch<\/span> and 2 tablespoons water<\/span> in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens. <\/span><\/p>\n<\/li>\n\nServe over warm rice and garnish with green onions<\/span> and sesame seeds<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 7 days.<\/li>\nFreezer:<\/strong> You can freeze the chicken by cooling it completely before storing it in a freezer-safe, airtight bag or container in the freezer for up to 3 months.<\/li>\nFrom Frozen:<\/strong> You can use frozen chicken, you will just need to add 1-2 extra hours of cook time.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>261<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>108<\/span>mg<\/span><\/span>Sodium: <\/span>1256<\/span>mg<\/span><\/span>Potassium: <\/span>438<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>31<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>41<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Asian Slow Cooker Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Serving Ideas:<\/strong> Enjoy this Korean BBQ chicken over salad, rice, or quinoa. Pile it on a bun or slider, or even in tacos. For extra flavor and crunch, pair it with my broccoli ramen salad<\/a>, pickled carrots<\/a>, or a refreshing cucumber salad<\/a>.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray a 4 or 6-quart slow cooker with nonstick cooking spray, then add 2 pounds boneless skinless chicken thighs<\/span> to the bottom of it.<\/span><\/p>\n<\/li>\n\nMake the sauce by whisking \u00be cup packed brown sugar<\/span>, 1 cup low-sodium soy sauce<\/span>, 1 tablespoon sesame oil<\/span>, 2 tablespoons minced garlic<\/span>, 1 \u00bd tablespoons grated fresh ginger<\/span>, 1 tablespoon rice vinegar<\/span>, and 1 tablespoon gochujang chili paste<\/span> together in a medium bowl. Pour the sauce over the chicken and toss to coat the thighs. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3-4 hours. <\/span><\/p>\n<\/li>\n\nUse two forks to shred the chicken in the slow cooker. Whisk together 2 tablespoons cornstarch<\/span> and 2 tablespoons water<\/span> in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens. <\/span><\/p>\n<\/li>\n\nServe over warm rice and garnish with green onions<\/span> and sesame seeds<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 7 days.<\/li>\nFreezer:<\/strong> You can freeze the chicken by cooling it completely before storing it in a freezer-safe, airtight bag or container in the freezer for up to 3 months.<\/li>\nFrom Frozen:<\/strong> You can use frozen chicken, you will just need to add 1-2 extra hours of cook time.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>261<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>108<\/span>mg<\/span><\/span>Sodium: <\/span>1256<\/span>mg<\/span><\/span>Potassium: <\/span>438<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>31<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>41<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Asian Slow Cooker Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray a 4 or 6-quart slow cooker with nonstick cooking spray, then add 2 pounds boneless skinless chicken thighs<\/span> to the bottom of it.<\/span><\/p>\n<\/li>\n\nMake the sauce by whisking \u00be cup packed brown sugar<\/span>, 1 cup low-sodium soy sauce<\/span>, 1 tablespoon sesame oil<\/span>, 2 tablespoons minced garlic<\/span>, 1 \u00bd tablespoons grated fresh ginger<\/span>, 1 tablespoon rice vinegar<\/span>, and 1 tablespoon gochujang chili paste<\/span> together in a medium bowl. Pour the sauce over the chicken and toss to coat the thighs. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3-4 hours. <\/span><\/p>\n<\/li>\n\nUse two forks to shred the chicken in the slow cooker. Whisk together 2 tablespoons cornstarch<\/span> and 2 tablespoons water<\/span> in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens. <\/span><\/p>\n<\/li>\n\nServe over warm rice and garnish with green onions<\/span> and sesame seeds<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 7 days.<\/li>\nFreezer:<\/strong> You can freeze the chicken by cooling it completely before storing it in a freezer-safe, airtight bag or container in the freezer for up to 3 months.<\/li>\nFrom Frozen:<\/strong> You can use frozen chicken, you will just need to add 1-2 extra hours of cook time.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>261<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>108<\/span>mg<\/span><\/span>Sodium: <\/span>1256<\/span>mg<\/span><\/span>Potassium: <\/span>438<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>31<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>41<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Asian Slow Cooker Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray a 4 or 6-quart slow cooker with nonstick cooking spray, then add 2 pounds boneless skinless chicken thighs<\/span> to the bottom of it.<\/span><\/p>\n<\/li>\n\nMake the sauce by whisking \u00be cup packed brown sugar<\/span>, 1 cup low-sodium soy sauce<\/span>, 1 tablespoon sesame oil<\/span>, 2 tablespoons minced garlic<\/span>, 1 \u00bd tablespoons grated fresh ginger<\/span>, 1 tablespoon rice vinegar<\/span>, and 1 tablespoon gochujang chili paste<\/span> together in a medium bowl. Pour the sauce over the chicken and toss to coat the thighs. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3-4 hours. <\/span><\/p>\n<\/li>\n\nUse two forks to shred the chicken in the slow cooker. Whisk together 2 tablespoons cornstarch<\/span> and 2 tablespoons water<\/span> in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens. <\/span><\/p>\n<\/li>\n\nServe over warm rice and garnish with green onions<\/span> and sesame seeds<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 7 days.<\/li>\nFreezer:<\/strong> You can freeze the chicken by cooling it completely before storing it in a freezer-safe, airtight bag or container in the freezer for up to 3 months.<\/li>\nFrom Frozen:<\/strong> You can use frozen chicken, you will just need to add 1-2 extra hours of cook time.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>261<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>108<\/span>mg<\/span><\/span>Sodium: <\/span>1256<\/span>mg<\/span><\/span>Potassium: <\/span>438<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>31<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>41<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Asian Slow Cooker Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Spray a 4 or 6-quart slow cooker with nonstick cooking spray, then add 2 pounds boneless skinless chicken thighs<\/span> to the bottom of it.<\/span><\/p>\n<\/li>\n\nMake the sauce by whisking \u00be cup packed brown sugar<\/span>, 1 cup low-sodium soy sauce<\/span>, 1 tablespoon sesame oil<\/span>, 2 tablespoons minced garlic<\/span>, 1 \u00bd tablespoons grated fresh ginger<\/span>, 1 tablespoon rice vinegar<\/span>, and 1 tablespoon gochujang chili paste<\/span> together in a medium bowl. Pour the sauce over the chicken and toss to coat the thighs. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3-4 hours. <\/span><\/p>\n<\/li>\n\nUse two forks to shred the chicken in the slow cooker. Whisk together 2 tablespoons cornstarch<\/span> and 2 tablespoons water<\/span> in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens. <\/span><\/p>\n<\/li>\n\nServe over warm rice and garnish with green onions<\/span> and sesame seeds<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 7 days.<\/li>\nFreezer:<\/strong> You can freeze the chicken by cooling it completely before storing it in a freezer-safe, airtight bag or container in the freezer for up to 3 months.<\/li>\nFrom Frozen:<\/strong> You can use frozen chicken, you will just need to add 1-2 extra hours of cook time.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>261<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>108<\/span>mg<\/span><\/span>Sodium: <\/span>1256<\/span>mg<\/span><\/span>Potassium: <\/span>438<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>31<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>41<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Asian Slow Cooker Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Make the sauce by whisking \u00be cup packed brown sugar<\/span>, 1 cup low-sodium soy sauce<\/span>, 1 tablespoon sesame oil<\/span>, 2 tablespoons minced garlic<\/span>, 1 \u00bd tablespoons grated fresh ginger<\/span>, 1 tablespoon rice vinegar<\/span>, and 1 tablespoon gochujang chili paste<\/span> together in a medium bowl. Pour the sauce over the chicken and toss to coat the thighs. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3-4 hours. <\/span><\/p>\n<\/li>\n\nUse two forks to shred the chicken in the slow cooker. Whisk together 2 tablespoons cornstarch<\/span> and 2 tablespoons water<\/span> in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens. <\/span><\/p>\n<\/li>\n\nServe over warm rice and garnish with green onions<\/span> and sesame seeds<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 7 days.<\/li>\nFreezer:<\/strong> You can freeze the chicken by cooling it completely before storing it in a freezer-safe, airtight bag or container in the freezer for up to 3 months.<\/li>\nFrom Frozen:<\/strong> You can use frozen chicken, you will just need to add 1-2 extra hours of cook time.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>261<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>108<\/span>mg<\/span><\/span>Sodium: <\/span>1256<\/span>mg<\/span><\/span>Potassium: <\/span>438<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>31<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>41<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Asian Slow Cooker Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cover and cook on LOW for 4-5 hours or on HIGH for 3-4 hours. <\/span><\/p>\n<\/li>\n\nUse two forks to shred the chicken in the slow cooker. Whisk together 2 tablespoons cornstarch<\/span> and 2 tablespoons water<\/span> in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens. <\/span><\/p>\n<\/li>\n\nServe over warm rice and garnish with green onions<\/span> and sesame seeds<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 7 days.<\/li>\nFreezer:<\/strong> You can freeze the chicken by cooling it completely before storing it in a freezer-safe, airtight bag or container in the freezer for up to 3 months.<\/li>\nFrom Frozen:<\/strong> You can use frozen chicken, you will just need to add 1-2 extra hours of cook time.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>261<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>108<\/span>mg<\/span><\/span>Sodium: <\/span>1256<\/span>mg<\/span><\/span>Potassium: <\/span>438<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>31<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>41<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Asian Slow Cooker Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Use two forks to shred the chicken in the slow cooker. Whisk together 2 tablespoons cornstarch<\/span> and 2 tablespoons water<\/span> in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens. <\/span><\/p>\n<\/li>\n\nServe over warm rice and garnish with green onions<\/span> and sesame seeds<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 7 days.<\/li>\nFreezer:<\/strong> You can freeze the chicken by cooling it completely before storing it in a freezer-safe, airtight bag or container in the freezer for up to 3 months.<\/li>\nFrom Frozen:<\/strong> You can use frozen chicken, you will just need to add 1-2 extra hours of cook time.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>261<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>108<\/span>mg<\/span><\/span>Sodium: <\/span>1256<\/span>mg<\/span><\/span>Potassium: <\/span>438<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>31<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>41<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Asian Slow Cooker Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Serve over warm rice and garnish with green onions<\/span> and sesame seeds<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the refrigerator for up to 7 days.<\/li>\nFreezer:<\/strong> You can freeze the chicken by cooling it completely before storing it in a freezer-safe, airtight bag or container in the freezer for up to 3 months.<\/li>\nFrom Frozen:<\/strong> You can use frozen chicken, you will just need to add 1-2 extra hours of cook time.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>261<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>108<\/span>mg<\/span><\/span>Sodium: <\/span>1256<\/span>mg<\/span><\/span>Potassium: <\/span>438<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>31<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>41<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Asian Slow Cooker Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>261<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>108<\/span>mg<\/span><\/span>Sodium: <\/span>1256<\/span>mg<\/span><\/span>Potassium: <\/span>438<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>20<\/span>g<\/span><\/span>Vitamin A: <\/span>31<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>41<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Asian Slow Cooker Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Asian Slow Cooker Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/slow-cooker-korean-chicken-1.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/slow-cooker-korean-chicken-1.jpg\")
<\/div>\n![\"Slow](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/slow-cooker-korean-chicken-1-1200x1799.jpg\" "\\"Set")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/IngredientsWithLabelsSlowCookerKoreanBBQChicken-1200x800.png\"\/ "\\"Set")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/IngredientsWithLabelsSlowCookerKoreanBBQChicken-1200x800.png\" "\\"Set")
<\/figure>\n![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/SlowCookerKoreanChicken-1200x800.jpg\"\/ "\\"Set")
![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/SlowCookerKoreanChicken-1200x800.jpg\" "\\"Set")
<\/figure>\n![\"All](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/SlowCookerKoreanChicken-1-1200x800.jpg\"\/ "\\"Set")
![\"All](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/SlowCookerKoreanChicken-1-1200x800.jpg\" "\\"Set")
<\/figure>\n![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/SlowCookerKoreanChicken-2-1200x800.jpg\"\/ "\\"Set")
![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/SlowCookerKoreanChicken-2-1200x800.jpg\" "\\"Set")
<\/figure>\n![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/SlowCookerKoreanChicken-1-2-1200x800.jpg\"\/)
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/SlowCookerKoreanChicken-1-2-1200x800.jpg\")
<\/figure>\n<\/figure>\n