Slow Cooker Korean Chicken Stew
A comforting and flavorful Korean-inspired stew made with tender chicken thighs and vibrant vegetables, perfect for chilly evenings.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Total Time: 260 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
- Diet: Gluten-Free
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups carrots, sliced
- 1 cup potatoes, diced
- 2 cups mushrooms, sliced
- 1 cup kimchi, chopped
- 4 cups chicken broth
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Instructions
- Optional but recommended: Sear the chicken thighs in a pan over medium heat until browned. Transfer to the slow cooker.
- Add the chopped onions, minced garlic, sliced carrots, diced potatoes, and mushrooms to the slow cooker.
- Toss in the chopped kimchi.
- In a separate bowl, mix together chicken broth, gochujang, soy sauce, sesame oil, salt, and pepper. Pour over chicken and vegetables.
- Cover and set the slow cooker on low for 360-480 minutes or high for 180-240 minutes, until chicken is tender and easily shredded.
- Shred the chicken directly in the pot with two forks. Taste and adjust seasoning if needed.
- Serve hot, garnished with sliced green onions and sesame seeds.
Notes
For a thicker stew, mix a tablespoon of cornstarch with water and stir in during the last 30 minutes. Add a splash of rice vinegar for extra acidity if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg