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Slow Cooker Korean Chicken Stew

Slow Cooker Korean Chicken Stew for Effortless Weeknight Comfort

This Slow Cooker Korean Chicken Stew is a comforting dish that combines tender chicken, earthy mushrooms, and sweet carrots in a deliciously spicy sauce.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 750 g boneless skinless chicken thighs Can use chicken breasts as a substitute, but thighs retain moisture better.
  • 1 onion, chopped Adds sweetness and depth to the stew.
  • 1 large carrot, chopped Introduces sweetness and texture.
  • 150 g mushrooms, halved Contributes umami flavor and texture; substitute with any mushrooms you prefer.
  • 1 tablespoon minced garlic Enhances flavor with a bold, aromatic punch.
  • 2 tablespoons gochujang Central flavoring ingredient; offers spicy, savory depth.
  • 2 tablespoons soy sauce Adds saltiness and enhances umami; tamari can be used for gluten-free option.
  • 2 level tablespoons brown sugar Balances the heat with sweetness; can substitute with honey or maple syrup.
  • 1 tablespoon sesame oil Adds richness and distinct flavor.
  • 2 cups chicken stock Provides the liquid base for the stew; vegetable stock can be used for a vegetarian version.
  • 4 spring onions, chopped Used for garnish adding fresh flavor.
  • 1.5 tablespoons cornstarch Thickens the stew; can be replaced with arrowroot powder or omitted.
  • Salt and black pepper For seasoning to taste.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Gather all the ingredients for your Slow Cooker Korean Chicken Stew. Chop the onion, carrot, and mushrooms, and mince the garlic.
  2. In your slow cooker, place the chopped onions, carrots, mushrooms, and minced garlic. Add the chicken thighs, gochujang, soy sauce, brown sugar, sesame oil and chicken stock. Stir well.
  3. Cover the slow cooker and set it on high for 2-3 hours or low for 4-5 hours.
  4. In the last hour on high or the final 2 hours on low, prepare a slurry with cornstarch and water until smooth and stir it into your stew.
  5. Taste your stew and adjust the seasoning with salt and black pepper as needed.
  6. Scoop the stew into bowls and garnish with chopped spring onions before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

This recipe can easily be adapted for vegetarian options by replacing the chicken with beans and vegetables.

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