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 flavor with about 20 minutes of hands-on time and a total cook time of 4 to 8 hours depending on your slow cooker setting. I tested this on a rainy Tuesday while still in my pajamas, so you are in very good company.
Why Slow Cooker Korean Chicken Stew Recipe Is Worth It
This slow cooker Korean chicken stew recipe brings deep gochujang flavor, tender chicken, and soft vegetables in a cozy, spoonable bowl. The slow cooker does the heavy lifting while you go live your life, then you come back to a kitchen that smells like a tiny Korean restaurant moved in.
You can adjust the heat level easily, so kids and spice lovers both win. The stew tastes even better the next day, which makes it perfect for meal prep and leftovers that you actually want to eat.
“This Slow Cooker Korean Chicken Stew Recipe tastes like takeout comfort food with zero effort, and my family scraped the pot clean. ★★★★★”
Ingredients You Need
Chicken
- 2 to 2.5 pounds boneless skinless chicken thighs, trimmed
- Thighs stay juicy and tender in the slow cooker. You can use chicken breasts, but they cook faster and can dry out, so check them early.
Vegetables
- 1 large yellow onion, sliced
- 3 medium carrots, cut into 1 inch chunks
- 2 medium potatoes, peeled and cut into 1 inch chunks
- Use Yukon gold or red potatoes so they hold shape.
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 1 inch piece fresh ginger, minced or grated
- Pantry shortcut: use 1 to 1.5 teaspoons ginger paste from a tube.
Korean stew sauce
- 3 tablespoons gochujang (Korean chili paste)
- I like brands such as Chung Jung One or CJ Haechandle. Choose mild gochujang if you want gentle heat.
- 1 tablespoon gochugaru (Korean red pepper flakes), optional for extra spice
- 1/3 cup low sodium soy sauce
- Use tamari or coconut aminos for a gluten free version.
- 3 tablespoons brown sugar or honey
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 cup low sodium chicken broth
- You can swap in water plus 1 teaspoon chicken bouillon paste.
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water, optional for thickening at the end
Finishing touches
- 3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Cooked white rice, brown rice, or cauliflower rice, for serving
- Kimchi on the side, if you like extra tang and heat
Equipment list
- 4 to 6 quart slow cooker
- Cutting board and sharp knife
- Measuring cups and spoons
- Small bowl and whisk for the sauce
- Ladle for serving
Quick Tips & substitutions
- Use chicken thighs for best texture; swap in chicken breasts and cook on low only, then check at 3.5 to 4 hours.
- Choose mild gochujang if you cook for kids or spice sensitive friends; add gochugaru at the table for heat lovers.
- Skip potatoes and serve over rice or cauliflower rice if you want a lower carb bowl.
- Use frozen sliced bell peppers and onions to save prep time; add them straight to the slow cooker.
- Swap soy sauce with tamari or coconut aminos to keep the stew gluten free.
- Stir in a handful of spinach or napa cabbage in the last 10 minutes for extra veggies.
- Thicken the stew with the cornstarch slurry only if you want a gravy like texture; leave it out for a lighter broth.
How to Make Slow Cooker Korean Chicken Stew Recipe
Step 1: Prep the vegetables and chicken
Slice the onion, cut the carrots and potatoes into chunks, and slice the bell pepper. Spread the onion, carrots, potatoes, and bell pepper in the bottom of the slow cooker. Trim any extra fat from the chicken thighs and pat them dry with paper towels. Lay the chicken on top of the vegetables in an even layer.
Step 2: Mix the Korean stew sauce
In a bowl, whisk together gochujang, gochugaru if using, soy sauce, brown sugar or honey, rice vinegar, sesame oil, and chicken broth. Whisk until the gochujang dissolves and the sauce looks smooth and slightly thick. Taste a tiny spoonful and adjust with more sugar for sweetness, more vinegar for tang, or more gochujang for heat. Pour the sauce evenly over the chicken and vegetables.
Step 3: Slow cook until tender
Cover the slow cooker with the lid. Cook on low for 6 to 8 hours or on high for 3.5 to 4 hours, until the chicken feels very tender and the potatoes feel soft when you pierce them with a fork. Stir the stew once halfway through if you can, so the sauce coats everything evenly. When the chicken finishes cooking, use two forks to gently break it into large chunks right in the pot.
Step 4: Thicken the stew, if you like
If you want a thicker stew, stir the cornstarch and cold water together in a small bowl until smooth. Turn the slow cooker to high if it sits on low, then stir the slurry into the stew. Let the stew cook for 10 to 15 minutes uncovered, and stir once or twice, until the broth turns glossy and slightly thicker. Taste again and adjust seasoning with a splash of soy sauce or a pinch of sugar.
Step 5: Finish and serve
Stir in most of the sliced green onions, and keep a few for garnish. Ladle the Korean chicken stew over bowls of hot rice or cauliflower rice. Sprinkle with sesame seeds and the remaining green onions. Add kimchi on the side and enjoy your slow cooker Korean chicken stew recipe while it steams up your glasses.
Recipe Variations
- Gluten free: Use gluten free gochujang and swap soy sauce with tamari or coconut aminos.
- Lower carb: Skip potatoes and carrots, and add more bell peppers, zucchini, or mushrooms.
- Extra protein: Stir in cubed firm tofu in the last 30 minutes so it soaks up flavor without falling apart.
- Extra veggies: Add napa cabbage, spinach, or bok choy in the last 10 minutes so they stay bright and tender.
- Mild version: Use mild gochujang and leave out gochugaru, then serve chili flakes at the table.
Ways to Serve Slow Cooker Korean Chicken Stew Recipe
- Spoon over steamed white rice or brown rice with extra sesame seeds on top.
- Serve in a bowl with cauliflower rice for a lighter option.
- Ladle into mugs and top with shredded nori and green onions for a cozy snack style portion.
- Pair with cucumber salad, steamed broccoli, or roasted green beans for a full meal.
- Use leftovers as a filling for lettuce wraps with extra kimchi and sliced cucumbers.
Storage Success
Let the slow cooker Korean chicken stew cool until it reaches room temperature, then transfer it to airtight containers. Store in the fridge for up to 4 days, and reheat on the stove over medium heat with a splash of water or broth if it looks thick. You can freeze portions for up to 3 months and thaw them overnight in the fridge. Stir well after reheating so the sauce turns smooth again and the chicken distributes evenly.