Description
Delicious Slow Cooker Korean Chicken Stew! Inspired by Korean cuisine, this comforting stew combines tender chicken thighs, mushrooms, carrots, garlic, sesame oil, and gochujang in a rich spicy sauce that’s perfect for cozy dinners.
Ingredients
- 750g boneless skinless chicken thighs
- 1 onion, chopped
- 1 large carrot, chopped
- 150g mushrooms, halved
- 1 tablespoon minced garlic
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 2 level tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cups (480ml) chicken stock
- 4 spring onions, chopped
- 1.5 tablespoons cornstarch
- Salt and black pepper to taste
Instructions
- Add chicken thighs, onion, carrot, mushrooms, garlic, gochujang, soy sauce, brown sugar, sesame oil, and chicken stock to the slow cooker.
- Stir everything together until fully combined.
- Cover with the lid and cook on high for 2–3 hours or low for 4–5 hours.
- During the last hour on high or last 2 hours on low, mix cornstarch with a little water to make a slurry.
- Stir the slurry into the stew sauce to thicken.
- Taste and season with salt and black pepper as needed.
- Sprinkle with chopped spring onions before serving.
Notes
- Serve with sticky rice or noodles.
- Use gluten-free stock, soy sauce, and gochujang if needed.
- Freezer friendly.
- Add extra gochujang for a spicier flavor.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish, Stew
- Method: Slow Cooker
- Cuisine: Korean