Content EditorAs we dive into the delights of cooking, have you ever wondered what pairs perfectly with a dish like Slow Cooker Korean Chicken? Let me tell you, a spread of fluffy steamed rice, vibrant stir-fried veggies, and even a cool cucumber salad could elevate your meal to extraordinary heights.
Each bite can transport you right to a bustling Korean market, alive with flavors and aromas. But what if I promised you a straightforward way to enjoy these flavors at home, no passport required?
What is Slow Cooker Korean Chicken?
Slow Cooker Korean Chicken is a savory and slightly spicy dish that infuses tender chicken with the flavors of Korean cuisine. Combining ingredients like gochujang (a Korean chili paste), soy sauce, and sesame oil, this dish creates a mouthwatering experience.
You place the chicken thighs in the slow cooker, add the sauce ingredients, and let the magic happen. The slow cooking makes the chicken fall-off-the-bone tender, soaking up all those rich, delightful flavors. It’s the perfect dish for busy weeknights or casual gatherings!
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Why This Recipe Works
I’m excited to share with you why this recipe is a keeper. Here are four compelling reasons:
1. Simplicity: This dish is incredibly easy to prepare. Just toss the ingredients in the slow cooker, set it, and forget it! Even on your busiest days, you can come home to a comforting meal.
2. Flavor Bomb: The combination of gochujang, garlic, and sesame oil creates a rich flavor profile. It’s savory, slightly sweet, and has just enough heat to keep things interesting without overwhelming your palate.
3. Healthy Yet Filling: Chicken is a lean source of protein, and using skin-on thighs ensures that you maintain some juiciness. Coupled with spices, this meal keeps the calories reasonable while still satisfying those hunger pangs.
4. Versatile: You can adapt it to suit your preferences. Serve it with rice, in lettuce wraps for a low-carb option, or with noodles. Plus, leftovers are amazing in salads or sandwiches.
Ingredients You’ll Need to Make This Slow Cooker Korean Chicken
Let’s gather our troops! Here’s your shopping list for a genuinely memorable meal:
- 2 tablespoons toasted sesame oil
- ⅓ cup gochujang (Korean red chili paste)
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons fresh garlic, coarsely chopped (about 6 large cloves)
- 1 tablespoon dark brown sugar
- ½ teaspoon kosher salt, or to taste
- 2 tablespoons fresh ginger root, roughly chopped
- 1 tablespoon neutral cooking oil (like avocado or grapeseed oil)
- 2 tablespoons low-sodium soy sauce (or tamari for a gluten-free twist)
- 2 tablespoons water
- 1 tablespoon rice vinegar
- ½ teaspoon freshly ground black pepper
- 1 tablespoon toasted sesame seeds, for garnish
How To Make These?
Now, let’s get our hands dirty! Here’s a detailed breakdown of the steps involved in making this delish dish.
Step 1: Prep Your Chicken
Start with those beautiful chicken thighs. Pat them dry with a paper towel. This helps achieve a crispy exterior once cooked. Trim any excess fat if needed. Set them aside.
Step 2: Whisk the Sauce
In a medium bowl, combine the toasted sesame oil, gochujang, soy sauce, water, rice vinegar, dark brown sugar, garlic, ginger, and black pepper. Whisk until you achieve a smooth mixture. Trust me, it smells incredible!
Step 3: Sear Chicken (Optional)
If you want to add an extra layer of flavor, sear your chicken thighs in a hot skillet with a little cooking oil. Just a few minutes per side will add a nice color and caramelization. Don’t worry; this step is optional, but totally worth it if you have the time.
Step 4: Add to Slow Cooker
Place the chicken in the slow cooker. Pour the sauce over the top, ensuring each piece is well-coated. Give it a little shake, but don’t drown your chicken!
Step 5: Cook Low and Slow
Cover and cook on low for about 6-8 hours or on high for 3-4 hours. When done, the chicken should be tender. You can shred it easily with two forks.
Step 6: Garnish and Serve
Before serving, sprinkle toasted sesame seeds on top. It not only adds texture but also an extra pop of flavor! Serve it hot and watch as faces light up with delight.
Tips
Here are some handy tips to get the most out of your Slow Cooker Korean Chicken:
Add Vegetables: Toss in some chopped carrots or bell peppers about 30 minutes before the cooking time is up. They soak up the incredible flavors and offer nutrition.
Use a Meat Thermometer: Ensure the chicken reaches an internal temperature of 165°F for perfectly cooked meat.
Control the Spice: Adjust the amount of gochujang based on your spice tolerance. You can start with less and add more if you desire!
Brine the Chicken: A quick brine in saltwater can keep the chicken moist and enhance the flavor even more.
Double the Recipe: Make more than you think you need! This dish is perfect for meal prep. Freeze any leftovers for future meals.
Nutrition Information
Curious about what’s in this tasty dish? Here’s a rough breakdown of the nutrition per serving (assuming 4 servings):
- Calories: 380
- Protein: 27g
- Carbohydrates: 15g
- Fat: 24g
- Fiber: 1g
Keep in mind that nutrition will vary based on portion sizes and specific ingredients used.
How to Store The Leftovers?
If you have any leftovers (which might be a stretch because they’re so good), store them in an airtight container in the fridge. The chicken will last about 3-4 days. For longer storage, consider freezing it. Just ensure it’s in a freezer-safe container. Thaw overnight in the refrigerator before re-heating.
What Are Some Recommended Side Dishes for Slow Cooker Korean Chicken?
Want to make your meal truly special? Here are some excellent side dish suggestions:
1. Steamed Rice: A classic accompaniment that absorbs all the delicious sauce. White jasmine rice or brown rice both work wonders.
2. Korean Cucumber Salad: Thinly slice cucumbers and toss them with rice vinegar, sesame oil, and chili flakes. It’s refreshing!
3. Stir-Fried Bok Choy: Simple and quick to prepare. Stir-fry with garlic and a splash of soy sauce for a flavor boost.
4. Kimchi: This traditional Korean side dish adds a spicy kick to your meal and pairs perfectly with the chicken.
Substitute Options for Ingredients
What if you don’t have everything on hand? Here are some smart swaps:
1. Gochujang: If you can’t find it, use sriracha mixed with a bit of miso paste for a similar flavor profile.
2. Bone-in Thighs: Skinless chicken thighs or breasts could be used, but the flavor won’t be as rich.
3. Soy Sauce: Tamari is a great gluten-free option. Coconut aminos can be a scrumptious substitute as well.
4. Brown Sugar: Honey or maple syrup can serve as a sweetener, providing a hint of unique flavor.
Slow Cooker Korean Chicken
Equipment
- Slow Cooker
Ingredients
- 2 tablespoons toasted sesame oil
- ⅓ cup gochujang Korean red chili paste
- 8 bone-in skin-on chicken thighs
- 2 tablespoons fresh garlic coarsely chopped (about 6 large cloves)
- 1 tablespoon dark brown sugar
- ½ teaspoon kosher salt or to taste
- 2 tablespoons fresh ginger root roughly chopped
- 1 tablespoon neutral cooking oil like avocado or grapeseed oil
- 2 tablespoons low-sodium soy sauce or tamari for a gluten-free twist
- 2 tablespoons water
- 1 tablespoon rice vinegar
- ½ teaspoon freshly ground black pepper
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Now, let’s get our hands dirty! Here’s a detailed breakdown of the steps involved in making this delish dish.
Step 1: Prep Your Chicken
- Start with those beautiful chicken thighs. Pat them dry with a paper towel. This helps achieve a crispy exterior once cooked. Trim any excess fat if needed. Set them aside.
Step 2: Whisk the Sauce
- In a medium bowl, combine the toasted sesame oil, gochujang, soy sauce, water, rice vinegar, dark brown sugar, garlic, ginger, and black pepper. Whisk until you achieve a smooth mixture. Trust me, it smells incredible!
Step 3: Sear Chicken (Optional)
- If you want to add an extra layer of flavor, sear your chicken thighs in a hot skillet with a little cooking oil. Just a few minutes per side will add a nice color and caramelization. Don’t worry; this step is optional, but totally worth it if you have the time.
Step 4: Add to Slow Cooker
- Place the chicken in the slow cooker. Pour the sauce over the top, ensuring each piece is well-coated. Give it a little shake, but don’t drown your chicken!
Step 5: Cook Low and Slow
- Cover and cook on low for about 6-8 hours or on high for 3-4 hours. When done, the chicken should be tender. You can shred it easily with two forks.
Step 6: Garnish and Serve
- Before serving, sprinkle toasted sesame seeds on top. It not only adds texture but also an extra pop of flavor! Serve it hot and watch as faces light up with delight.
Notes
Nutrition
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, though I recommend not to cook them as long, as chicken breasts can dry out more quickly. Cook on low for about 4-5 hours.
2. Can I make this recipe without a slow cooker?
Absolutely! You can cook it in an Instant Pot or on the stovetop. Adjust cooking times accordingly.
3. Can I add more vegetables?
Definitely! Bell peppers, carrots, or snap peas can be added to enhance nutrition and flavor.
4. Is Korean chicken spicy?
It can be. Gochujang provides heat, but you can control how much you add, making it milder if preferred.
5. How do I serve leftovers?
Shredded chicken makes an excellent filling for tacos, or you can toss it on a salad for a healthy lunch!
Conclusion
Embarking on this culinary journey with Slow Cooker Korean Chicken will certainly sidestep the mundane while offering a delightful experience that’s easy to prepare. With its blend of rich flavors, nutritional benefits, and the convenience of a slow cooker, it’s a dish that promises satisfaction for both the busy weeknight and the leisurely dinner gathering.
So, gather your ingredients, fire up the slow cooker, and enjoy a meal that brings a taste of Korean cuisine right to your kitchen. Who knew comfort food could be so simple and flavorful? Trust me, your taste buds will thank you!
