Description

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.

Ingredients

Scale

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 tablesoon cornstarch

2 tablespoons water

Green onions and sesame seeds for garnish

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.

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.