Slow Cooker Korean Chicken Stew

If you’re craving a cozy, flavour-packed dinner that practically cooks itself, this Slow Cooker Korean Chicken Stew is about to become your new favourite comfort meal. Tender chicken thighs simmer slowly with mushrooms, carrots, garlic, and a rich gochujang-infused broth that’s savory, slightly sweet, and perfectly spicy.

This easy Korean chicken stew is ideal for busy weeknights, meal prep days, or relaxed family dinners when you want something hearty without spending hours in the kitchen. The slow cooker does all the hard work, leaving you with juicy chicken and a beautifully thick, aromatic sauce that tastes like it came from your favorite Korean restaurant.

Serve it over fluffy sticky rice and top it with fresh spring onions for a warm, satisfying dinner everyone will love.

Why You’ll Love This Recipe

• Easy slow cooker recipe with minimal prep
• Rich, spicy, and savory Korean-inspired flavors
• Tender chicken that melts in your mouth
• Perfect for meal prep and busy weeknights
• Comforting and hearty while still simple to make

Ingredients

• 750g boneless skinless chicken thighs – Juicy and tender, perfect for slow cooking
• 1 onion, chopped – Adds sweetness and depth of flavor
• 1 large carrot, chopped – Brings natural sweetness and texture
• 150g mushrooms, halved – Adds earthy richness to the stew
• 1 tablespoon minced garlic – Creates a bold aromatic base
• 2 tablespoons gochujang – Korean chili paste that adds spicy, smoky flavor
• 2 tablespoons soy sauce – Adds salty umami richness
• 2 level tablespoons brown sugar – Balances the spice with subtle sweetness
• 1 tablespoon sesame oil – Gives the stew a nutty Korean-style flavor
• 2 cups (480ml) chicken stock – Creates a flavorful broth
• 4 spring onions, chopped – Fresh garnish that brightens the dish
• 1.5 tablespoons cornstarch – Thickens the sauce beautifully
• Salt and black pepper – Enhances and balances the flavors

How to Make Slow Cooker Korean Chicken Stew

Prepare the Ingredients

Start by chopping the onion, carrot, mushrooms, and spring onions. Trim any excess fat from the chicken thighs if needed.

Add the chicken thighs, onion, carrot, mushrooms, garlic, gochujang, soy sauce, brown sugar, sesame oil, and chicken stock to your slow cooker.

Stir everything together well so the sauce evenly coats the chicken and vegetables.

Slow Cook the Stew

Cover the slow cooker with the lid and cook:

• On HIGH for 2–3 hours
• Or LOW for 4–5 hours

As the stew cooks, the chicken becomes incredibly tender while the vegetables soak up all the spicy, savory flavors.

Thicken the Sauce

During the final hour of cooking on HIGH, or the final 2 hours on LOW, mix the cornstarch with a few tablespoons of cold water to create a slurry.

Pour the slurry into the slow cooker and stir well. This helps create a rich, glossy sauce that clings perfectly to the chicken and rice.

Final Seasoning

Taste the stew and season with salt and black pepper as needed.

Sprinkle generously with chopped spring onions just before serving for freshness and color.

Tips for Success

• Use chicken thighs instead of chicken breast for the juiciest texture
• Adjust the amount of gochujang depending on your spice preference
• Don’t skip the sesame oil — it adds authentic Korean-inspired flavor
• For extra depth, let the stew sit for 10 minutes before serving
• If the sauce becomes too thick, add a splash of chicken stock

Equipment Needed

• Slow cooker or crockpot
• Cutting board
• Sharp knife
• Mixing spoon
• Small bowl for cornstarch slurry
• Measuring spoons and cups

Recipe Variations

Spicy Korean Chicken Stew

Add extra gochujang or a pinch of Korean chili flakes for more heat.

Low-Carb Version

Skip the brown sugar and serve with cauliflower rice instead of sticky rice.

Vegetable-Packed Stew

Add bell peppers, zucchini, spinach, or baby corn for extra color and nutrition.

Creamy Twist

Stir in a splash of coconut milk near the end of cooking for a creamy, mildly sweet flavor.

Serving Suggestions

This homemade Korean chicken stew pairs beautifully with:

• Sticky jasmine rice
• Steamed white rice
• Garlic noodles
• Kimchi
• Cucumber salad
• Sesame roasted broccoli

For a restaurant-style presentation, serve the stew in deep bowls with extra spring onions and sesame seeds on top.

FAQs

Can I make this stew ahead of time?

Yes! The flavors become even better the next day, making it perfect for meal prep.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Can I freeze Korean chicken stew?

Absolutely. Freeze in portion-sized containers for up to 3 months. Thaw overnight before reheating.

Is this recipe very spicy?

It has a medium spice level. You can easily adjust the heat by using more or less gochujang.

Can I use chicken breast instead?

Yes, but chicken thighs stay more tender and flavorful during slow cooking.

What is gochujang?

Gochujang is a Korean fermented chili paste with a sweet, savory, and spicy flavor that gives this stew its signature taste.

Final Thoughts

This Slow Cooker Korean Chicken Stew is the perfect balance of cozy comfort food and bold Korean-inspired flavor. With tender chicken, hearty vegetables, and a rich spicy sauce, it’s a satisfying dinner recipe you’ll want to make again and again.

Whether you’re cooking for family dinner, meal prepping for the week, or simply craving something warm and flavorful, this easy slow cooker Korean chicken stew delivers every time.

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