Slow Cooker Korean Chicken Stew

A tender chicken stew braised in a savory gochujang sauce with mushrooms and carrots, perfect for a comforting weeknight meal.

Prep Time 10

Cook Time 8

Total Time 8 10

Serving Size servings

Ingredients

Main 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)

Sauce Ingredients

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.

Garnish

2 tbsp Green onions (for garnish)
Salt and pepper To taste.

Instructions

Preparation

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 gochujang, sesame oil, minced garlic, chicken broth, and soy sauce until smooth.
Pour the sauce evenly over the chicken and vegetables.
Season lightly with salt and pepper.

Cooking

Cover and cook on low for 6–8 hours, or until the chicken is very tender and easily pulls apart with a fork.

Serving

Serve hot with chopped green onions sprinkled on top.

Notes

For a lighter broth, use low-sodium chicken broth and adjust salt at the end. To thicken the sauce, remove the lid and cook on high for 20-30 minutes or stir in cornstarch mixed with cold water.