There’s something undeniably comforting about letting a slow cooker do the heavy lifting while the house fills with the irresistible aroma of dinner coming together on its own. This Slow Cooker Korean BBQ Chicken is the kind of dish that doesn’t just warm your belly—it tells a story, one of gathering, of easy weeknight meals that taste like something much more special.

This recipe brings a beautiful blend of sweet, savory, and a little bit of heat—classic hallmarks of Korean-inspired flavors—into a meal that’s as effortless as it is satisfying. Growing up, Korean BBQ was something we savored on special occasions. It wasn’t just about the food—it was the ritual. The communal feel of everyone reaching for lettuce wraps, the sizzle of meat on the grill, the zing of gochujang cutting through sweetness… it was joy on a plate.

But on busy weeknights or lazy Sundays, firing up a grill just isn’t always in the cards. That’s where this dish comes in—low effort, high reward. Pop everything into your slow cooker, and in a few hours, you’ve got tender, flavorful chicken that can be piled onto rice, tucked into lettuce cups, or even stuffed in sliders for a casual twist.

Why You’ll Love This Recipe:

• Effortless prep: Just a few minutes of hands-on time.
• Deep flavor: Sweet, tangy, savory with a mild heat—absolutely addictive.
• Versatile: Serve it in rice bowls, wraps, tacos, or over noodles.
• Meal-prep friendly: Perfect for making ahead and reheating.
• Family-approved: Even picky eaters come back for seconds.

INGREDIENTS YOU’LL NEED:

• 2 lbs boneless, skinless chicken thighs
• 1/2 cup low sodium soy sauce
• 1/4 cup brown sugar
• 1/4 cup honey
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons gochujang (Korean chili paste)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon black pepper
• 1/2 onion, finely chopped
• 1 tablespoon cornstarch
• 2 tablespoons water
• Green onions and sesame seeds for garnish

HOW TO MAKE SLOW COOKER KOREAN BBQ CHICKEN:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep the sauce.
Start by whisking together your sauce ingredients—soy sauce, brown sugar, honey, sesame oil, rice vinegar, gochujang, minced garlic, grated ginger, black pepper, and chopped onion. The aroma alone is enough to make your mouth water. You’ll notice a balance between sweet and spicy with a rich, umami depth.

Step 2: Add everything to the slow cooker.
Place the chicken thighs in the bottom of your slow cooker. Pour the sauce mixture over the top, making sure the chicken is well-coated. There’s no need to sear the meat—this is a true dump-and-go recipe, which makes it ideal for busy mornings.

Step 3: Let the magic happen.
Cover and cook on low for 5–6 hours or on high for 3–4 hours. The chicken will become fall-apart tender and soak up all that incredible flavor.

Step 4: Shred and thicken.
Once the chicken is fully cooked, remove it and shred it with two forks. In a small bowl, stir together the cornstarch and water to make a slurry. Stir this into the sauce in the slow cooker and let it cook uncovered on high for about 15–20 minutes to thicken. Then return the shredded chicken to the pot and stir to coat it well in the glossy sauce.

Step 5: Serve and enjoy.
Top with sliced green onions and a sprinkle of sesame seeds. Serve hot over steamed rice, in lettuce wraps, or however your heart desires.

HELPFUL TIPS:

• Use chicken thighs: They stay moist and tender during the long cook time. Chicken breasts can work too but may be a bit drier.
• Want more heat? Add an extra spoonful of gochujang or a pinch of red pepper flakes.
• Double the batch: This freezes beautifully, so you can make a double portion and freeze half for a future meal.
• No gochujang? Try a mix of sriracha and a bit of miso paste for a similar depth of flavor.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 5–6 hours on low or 3–4 hours on high
• Total Time: Approx. 6 hours
• Yield: Serves 6
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Korean-Inspired
• Diet: Dairy-Free

NOTES:

• This recipe leans into traditional Korean BBQ flavors but is adapted for a slow cooker to make it easy and accessible.
• Perfect for weekly meal prep or feeding a crowd without spending hours in the kitchen.

NUTRITIONAL INFORMATION: (Estimated per serving)

• Calories: 310
• Protein: 24g
• Fat: 12g
• Carbohydrates: 25g
• Sugar: 18g
• Fiber: 1g
• Sodium: 670mg

FREQUENTLY ASKED QUESTIONS:

Can I use chicken breasts instead of thighs?
Yes, but thighs tend to be juicier and more flavorful. If using breasts, be careful not to overcook.

Is this dish spicy?
It has a mild kick thanks to the gochujang. You can adjust the spice level by adding more or less.

Can I make this ahead of time?
Absolutely. It reheats beautifully and even tastes better the next day as the flavors develop.

What should I serve it with?
Steamed rice, pickled veggies, sautéed greens, or wrapped in lettuce leaves all work great.

STORAGE INSTRUCTIONS:

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Cool completely, then freeze in a sealed container for up to 3 months.
• Reheat: Gently warm in a skillet or microwave until heated through.

RELATED RECIPES

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Korean BBQ : A Flavorful Journey to the Heart of Korean Cuisine
• BBQ Chicken Salad with Creamy Avocado Dressing
• Teriyaki Chicken & Pineapple Foil Packets – Sweet, Savory & Juicy!

CONCLUSION

This Slow Cooker Korean BBQ Chicken is one of those recipes that feels like a small miracle—bold flavor, minimal effort, and maximum comfort. Whether you’re serving it up for a family dinner or stashing away portions for meal prep, it’s a dish that delivers every time. The rich, sticky, savory sauce clings to the tender chicken in the best way, turning an ordinary evening into something worth savoring. Give it a try—you might just find yourself making it on repeat.

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