Description

Sweet, savory, and fall-apart tender, this Slow Cooker Korean BBQ Chicken is a flavor-packed, fuss-free dinner you’ll want to make on repeat. Juicy chicken thighs are simmered low and slow in a rich Korean-style BBQ sauce made with soy, garlic, ginger, and a touch of sweetness. Serve it over rice, in lettuce wraps, or on a sandwich—it’s as versatile as it is delicious.

Want recipes like this delivered straight to your inbox? Subscribe now for bold, easy slow cooker meals perfect for busy weeknights and meal prep.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs (or breasts)
½ cup low-sodium soy sauce
¼ cup honey or brown sugar
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
3 cloves garlic, minced
2 tbsp gochujang (Korean chili paste – adjust to taste)
2 tsp cornstarch + 2 tbsp water (for thickening sauce)
1 tbsp sesame seeds (for garnish)
2 green onions, thinly sliced

Optional Add-ins:

1 shredded carrot or ½ cup matchstick carrots
½ cup chopped onions or bell peppers
Pineapple chunks for a sweet twist

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Sauce
In a small bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, ginger, garlic, and gochujang until smooth and well combined.

Step 2: Add Everything to the Slow Cooker
Place chicken thighs in the slow cooker.
Pour the sauce over the top, making sure the chicken is evenly coated.
Add any optional veggies at this stage, if using.

Step 3: Cook Low & Slow
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and shreds easily with a fork.

Step 4: Thicken the Sauce
Remove chicken and shred with two forks.
In a small bowl, mix 2 tsp cornstarch with 2 tbsp cold water. Stir into the sauce in the slow cooker.
Return shredded chicken to the slow cooker and stir to coat.
Let cook for another 10–15 minutes on high, until the sauce thickens slightly.

Step 5: Serve & Garnish
Spoon the chicken into bowls or wraps.
Sprinkle with sesame seeds and green onions for garnish.
Add a squeeze of lime or serve with kimchi for extra zing.

Notes

Use Chicken Thighs – They stay juicy and flavorful even after hours of cooking.
Adjust the Heat – Add more or less gochujang depending on your spice level.
Double the Sauce – For extra saucy servings or rice bowls.
Don’t Skip the Cornstarch – It gives the sauce that perfect glossy finish.
Freeze Leftovers – Great for busy weeks and last-minute meals.

Prep Time: 10 minutes
Cook Time: 6–7 hours on low
Cuisine: Korean-Inspired