Name: Slow Cooker Korean Chicken Stew
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 1 lb Chicken thighs (bone-in or boneless; skin removed or left on); 8 oz Mushrooms (cremini or shiitake); 2 cups Carrots (cut into chunks); 3 tbsp Gochujang (Korean chili paste); 1 tbsp Sesame oil; 3 cloves Garlic (minced); 2 cups Chicken broth (Use low-sodium for a lighter broth.); 1/4 cup Soy sauce (Adjust salt after cooking.); 2 tbsp Green onions (for garnish); Salt and pepper (To taste.)

Jump to Recipe Print Recipe

I first made this slow cooker Korean chicken stew on a rainy Sunday and it instantly became the kind of meal that people ask for again and again. Tender chicken thighs braised in a savory, slightly spicy gochujang sauce with mushrooms and carrots — all hands-off in the slow cooker. It’s comforting, weeknight-friendly, and a great way to bring bold Korean flavors to a fuss-free dinner.

What makes this recipe special

This dish balances deep umami from soy and mushrooms with the sweet-heat of gochujang. Using chicken thighs keeps the meat juicy after hours in the slow cooker, and a little sesame oil brightens the finish. It’s ideal when you want a low-effort dinner that still tastes like you spent time cooking.

“Comfort in a bowl — rich, a little spicy, and ridiculously easy. Dinner guests thought I’d simmered it all day.” — home cook review

If you like hands-off Korean dishes, pair this with other slow-cooker favorites like this Easy Slow Cooker Korean Beef for a themed family meal night.

How this recipe comes together

Step-by-step overview:

Layer the main ingredients (chicken, mushrooms, carrots) in the slow cooker.
Whisk a simple sauce of gochujang, sesame oil, garlic, chicken broth, and soy sauce.
Pour the sauce over the chicken and vegetables, season, then set the cooker.
Slow-cook on low for 6–8 hours until the chicken is fall-apart tender.
Finish with chopped green onions for freshness and serve over rice or noodles.

This short roadmap helps you prep in 10 minutes and relax while the cooker does the heavy lifting.

Gather these items

Key ingredients:

Chicken thighs (bone-in or boneless; skin removed or left on depending on preference)
Mushrooms (cremini or shiitake work well)
Carrots (cut into chunks)
Gochujang (Korean chili paste)
Sesame oil
Garlic (minced)
Chicken broth
Soy sauce
Green onions (for garnish)
Salt and pepper

Notes and substitutions:

Use boneless thighs for easier serving; bone-in adds flavor but may increase cook time slightly.
If you don’t have gochujang, mix 1 tbsp chili paste with 1 tsp brown sugar and a splash of soy as a quick substitute.
For a lighter broth, use low-sodium chicken broth and adjust salt at the end.

Directions to follow

Place the chicken thighs in the bottom of a slow cooker. Add the mushrooms and carrot chunks over the chicken.
In a medium bowl, whisk together 3 tablespoons gochujang, 1 tablespoon sesame oil, 3 cloves minced garlic, 2 cups chicken broth, and 1/4 cup soy sauce until smooth.
Pour the sauce evenly over the chicken and vegetables.
Season lightly with salt and pepper (remember soy sauce adds saltiness; taste the finished stew later and adjust).
Cover and cook on low for 6–8 hours, or until the chicken is very tender and easily pulls apart with a fork.
Serve hot with chopped green onions sprinkled on top.

Short and direct—these steps are optimized for busy cooks who want results without fuss.

Best ways to enjoy it

Serving suggestions:

Serve over steamed rice (short-grain or jasmine) to soak up the sauce.
For lower carbs, serve over cauliflower rice or shirataki noodles.
Toss cooked udon or soba noodles into the slow cooker 10–15 minutes before serving for a heartier noodle stew.
Offer banchan-style sides like kimchi, steamed spinach, or quick pickled cucumbers to round out the meal.
Garnish with toasted sesame seeds, a drizzle of sesame oil, or a squeeze of lime for brightness.

Storage and reheating tips

Refrigerate: Cool to room temperature and store in an airtight container for up to 3–4 days.
Freeze: Transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop over medium-low, stirring, until steaming (internal temp 165°F / 74°C). Microwaving works too; cover and reheat in 1‑2 minute intervals, stirring between.
Food safety: Never leave cooked stew at room temperature more than 2 hours. Reheat leftovers to at least 165°F before serving.

Pro chef tips

Browning optional: Searing the thighs first gives extra flavor, but it’s not necessary if you’re short on time.
Control spice: Start with 2 tbsp gochujang if you’re sensitive to heat and increase at the end after tasting.
Thicken the sauce: If it’s too thin after cooking, remove the lid and cook on high for 20–30 minutes, or stir in a slurry of 1 tsp cornstarch + 1 tbsp cold water and cook 10 minutes.
Veg timing: Add soft vegetables (like zucchini) in the last hour to avoid overcooking.
Bone-in vs boneless: Bone-in thighs deepen the flavor; boneless make shredding and serving easier.
Want a richer finish? Stir in a teaspoon of toasted sesame oil right before serving.

For inspiration on slow-cooker starch pairings and stew textures, check out this slow-cooker beef stew guide: Slow Cooker Beef Stew and Dumplings.

Creative twists

Make it with potatoes: Add Yukon gold or baby potatoes at the start for a heartier stew.
Seafood swap: Use firm white fish in the last 1 hour of cooking for a quicker seafood version (reduce cook time).
Vegetarian: Replace chicken with extra-firm tofu and vegetable broth; add extra mushrooms and hearty root veg.
Low-heat version: Substitute gochujang with red pepper flakes + miso paste for umami without the same chili flavor.
Add sweetness: For a sweeter glaze, stir in 1–2 tablespoons honey or brown sugar before serving.

Include extra texture with a handful of baby greens stirred in at the end, or finish with a soft-boiled egg for a Korean-inspired touch.

Your questions answered

Q: How long does this take to cook?
A: Active prep is about 10–15 minutes. Cook on low for 6–8 hours or on high for 3–4 hours. Low yields the most tender chicken.

Q: Can I use chicken breasts instead of thighs?
A: You can, but breasts dry out more easily. If using breasts, check earlier (3–4 hours on low) and remove once they’re cooked through to 165°F.

Q: Is gochujang very spicy?
A: Gochujang is spicy but also sweet and savory. Start with less if you’re unsure and add more after tasting.

Q: Can I thicken the stew without cornstarch?
A: Yes — mash a few carrots or some cooked potato into the sauce or simmer uncovered to reduce and concentrate flavors.

Q: What if I want a one-pot meal?
A: Add rice or noodles during the last 15–20 minutes, or serve this over rice and top with quick-pickled vegetables for a full bowl.

Conclusion

This slow cooker Korean chicken stew is an effortless way to get bold, comforting flavors on the table with minimal hands-on time. For more slow-cooker Korean-style recipes and ideas, see this slow-cooker adaptation of a spicy braised chicken: Slow Cooker Korean Spicy Braised Chicken – My Korean Kitchen. If you want another slimmed-down take on this dish, check out this lighter version here: Slow Cooker Korean Chicken Stew | Slimming Eats.