There’s something magical about coming home to the irresistible aroma of a slow-cooked meal. This Slow Cooker Korean BBQ Chicken is the perfect balance of sweet, savory, and just the right amount of spice. With tender, juicy chicken infused with bold Korean flavors, it’s a dish that feels special but is incredibly easy to make.
Korean BBQ is famous for its deep umami flavors, combining elements of soy sauce, garlic, ginger, and a hint of sweetness. This dish takes those classic flavors and lets them meld together slowly in the crockpot, making the chicken unbelievably tender and flavorful. Whether you serve it over steamed rice, wrap it in lettuce leaves, or pair it with a crunchy slaw, this meal is sure to become a household favorite.
Why You’ll Love This Recipe
- Effortless to make – Just toss everything into the slow cooker and let it do the work.
- Incredibly flavorful – The combination of soy sauce, garlic, ginger, and a touch of heat creates a mouthwatering dish.
- Versatile serving options – Enjoy it over rice, in tacos, or wrapped in lettuce for a low-carb option.
- Meal-prep friendly – The leftovers taste even better the next day!
Ingredients You’ll Need
- 2 pounds boneless, skinless chicken thighs
- ½ cup soy sauce
- ⅓ cup brown sugar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons gochujang (Korean chili paste)
- 1 teaspoon rice vinegar
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for extra heat)
- 2 green onions, sliced (for garnish)
- 1 teaspoon sesame seeds (for garnish)
How to Make Slow Cooker Korean BBQ Chicken
Step 1: Prepare the Sauce
In a small bowl, whisk together the soy sauce, brown sugar, honey, sesame oil, garlic, ginger, gochujang, rice vinegar, black pepper, and red pepper flakes. This mixture is going to soak into the chicken, giving it that deep, rich Korean BBQ flavor.
Step 2: Add Everything to the Slow Cooker
Place the chicken thighs in the slow cooker. Pour the sauce mixture over the chicken, making sure all the pieces are coated. Cover and set your slow cooker to low for 6-7 hours or high for 3-4 hours.
Step 3: Shred the Chicken
Once the chicken is cooked and fork-tender, use two forks to shred it directly in the slow cooker. Stir well so the shredded chicken soaks up all that flavorful sauce. If you prefer a thicker sauce, you can remove some of the liquid and simmer it on the stovetop until it reduces.
Step 4: Serve and Enjoy
Serve the Korean BBQ chicken over steamed rice, in lettuce wraps, or even inside tacos for a fun twist. Garnish with sliced green onions and sesame seeds for extra flavor and texture.
Helpful Tips
- Use chicken thighs – They stay juicier and more tender than chicken breasts in the slow cooker.
- Adjust the heat – Gochujang adds spice, but you can increase or decrease the red pepper flakes to control the heat level.
- Make it crispy – After shredding, spread the chicken on a baking sheet and broil it for a few minutes to get crispy edges.
- Double the batch – This dish freezes well, so make extra and save it for busy weeknights.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean-Inspired
- Diet: Dairy-Free
Notes
- If you want a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce before serving.
- This dish pairs wonderfully with kimchi, pickled vegetables, or a simple cucumber salad for a refreshing contrast.
Nutritional Information (Per Serving)
- Calories: ~320
- Protein: ~28g
- Carbohydrates: ~25g
- Fat: ~12g
- Sodium: ~800mg
(Nutritional values are estimates and may vary based on ingredients used.)
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but keep in mind that chicken breasts tend to be drier than thighs. If you use them, reduce the cooking time slightly to avoid overcooking.
What can I substitute for gochujang?
If you don’t have gochujang, you can use a mix of sriracha and a little extra honey, but the flavor won’t be quite the same. Gochujang has a unique depth and slight sweetness that’s hard to replicate.
How do I store leftovers?
Store the chicken in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
How do I reheat this dish?
Reheat in a skillet over medium heat or in the microwave until warmed through. If the chicken seems dry, add a splash of water or extra soy sauce.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Let the chicken cool completely, then freeze in a sealed container for up to 3 months.
- Reheat: Warm it on the stove or microwave, adding a bit of extra sauce if needed.
Related Recipes
If you loved this Slow Cooker Korean BBQ Chicken, here are some other delicious recipes you might enjoy:
Conclusion
This Slow Cooker Korean BBQ Chicken is a game-changer for easy weeknight dinners. With minimal prep and a slow cooker doing all the work, you’ll have a meal that’s packed with bold flavors and melt-in-your-mouth tenderness. Whether you serve it over rice, in lettuce wraps, or as part of a fun taco night, this dish is bound to become a staple in your home.
Print
Slow Cooker Korean BBQ Chicken
Description
There’s something magical about coming home to the irresistible aroma of a slow-cooked meal. This Slow Cooker Korean BBQ Chicken is the perfect balance of sweet, savory, and just the right amount of spice. With tender, juicy chicken infused with bold Korean flavors, it’s a dish that feels special but is incredibly easy to make.
Korean BBQ is famous for its deep umami flavors, combining elements of soy sauce, garlic, ginger, and a hint of sweetness. This dish takes those classic flavors and lets them meld together slowly in the crockpot, making the chicken unbelievably tender and flavorful. Whether you serve it over steamed rice, wrap it in lettuce leaves, or pair it with a crunchy slaw, this meal is sure to become a household favorite.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- ½ cup soy sauce
- ⅓ cup brown sugar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons gochujang (Korean chili paste)
- 1 teaspoon rice vinegar
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for extra heat)
- 2 green onions, sliced (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
In a small bowl, whisk together the soy sauce, brown sugar, honey, sesame oil, garlic, ginger, gochujang, rice vinegar, black pepper, and red pepper flakes. This mixture is going to soak into the chicken, giving it that deep, rich Korean BBQ flavor.
Place the chicken thighs in the slow cooker. Pour the sauce mixture over the chicken, making sure all the pieces are coated. Cover and set your slow cooker to low for 6-7 hours or high for 3-4 hours.
Once the chicken is cooked and fork-tender, use two forks to shred it directly in the slow cooker. Stir well so the shredded chicken soaks up all that flavorful sauce. If you prefer a thicker sauce, you can remove some of the liquid and simmer it on the stovetop until it reduces.
Serve the Korean BBQ chicken over steamed rice, in lettuce wraps, or even inside tacos for a fun twist. Garnish with sliced green onions and sesame seeds for extra flavor and texture.
Notes
- If you want a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce before serving.
- This dish pairs wonderfully with kimchi, pickled vegetables, or a simple cucumber salad for a refreshing contrast.