Slow Cooker Korean Chicken Stew
A comforting and flavorful Korean chicken stew made easy in a slow cooker.
Equipment
- Slow Cooker For best results, use a 6-quart slow cooker.
Ingredients
Main Ingredients
- 1.65 lbs boneless skinless chicken thighs
- 1 unit onion, chopped
- 1 unit large carrot, chopped
- 5.3 oz mushrooms, halved
- 1 tablespoon minced garlic
- 2 tablespoons gochujang add more if you like
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cups chicken stock
- 4 unit spring onions, chopped
- 1.5 tablespoons cornstarch
- unit Salt and black pepper to season
Instructions
- In a slow cooker, add the chicken thighs, chopped onion, carrot, mushrooms, minced garlic, gochujang, soy sauce, brown sugar, sesame oil, and chicken stock. Stir well to combine all the ingredients.
- Cover the slow cooker with the lid. Cook on high for 2-3 hours or on low for 4-5 hours, allowing the flavors to meld beautifully.
- During the last hour of cooking on high or the last 2 hours on low, mix the cornstarch with a couple of tablespoons of water to create a slurry. Stir this mixture into the stew to thicken the sauce.
- Taste the stew and season with salt and black pepper as needed.
- Just before serving, sprinkle the chopped spring onions on top for a fresh touch.
Notes
For a spicier kick, feel free to add more gochujang to suit your taste. Serve this stew with rice or noodles for a complete meal.