Name: Slow Cooker Korean Chicken Stew Recipe
Prep time: 15 min
Cook time: 270 min
Total time: 285 min
Ingredients: 2 to 2.5 pounds boneless skinless chicken thighs; 1 large yellow onion, sliced; 3 medium carrots, cut into thick coins; 2 medium potatoes, peeled and cut into chunks; 1 red bell pepper, sliced; 4 to 6 cloves garlic, minced; 1 tablespoon grated fresh ginger; 3 tablespoons gochujang (Korean red chili paste); 2 tablespoons gochugaru (Korean red pepper flakes); 1/3 cup low sodium soy sauce; 2 tablespoons rice vinegar; 2 tablespoons honey or brown sugar; 1 tablespoon toasted sesame oil; 1 cup low sodium chicken broth; 2 green onions, thinly sliced; 1 tablespoon toasted sesame seeds; extra gochujang or gochugaru, to taste; cooked white rice, brown rice, or cauliflower rice, for serving

Slow Cooker Korean Chicken Stew Recipe tastes rich, savory, a little spicy, and slightly sweet, with tender chicken that falls apart into a garlicky gochujang broth. It works for busy weeknights or cozy weekends, and the whole thing takes about 15 minutes of prep and 4 to 6 hours in the slow cooker. I tested this on a rainy Tuesday while still in my pajamas, so you know I speak from real-life experience here.

Why Slow Cooker Korean Chicken Stew Recipe Is Worth It

This Slow Cooker Korean Chicken Stew Recipe gives you deep, restaurant-level flavor with almost no hands-on work. You toss everything in, walk away, and come back to a pot that smells like you simmered it all day on the stove.

The stew tastes bold and comforting at the same time, thanks to gochujang, soy sauce, garlic, and a touch of sweetness. It also reheats like a dream, so you get easy lunches and dinners from one cooking session.

“This Slow Cooker Korean Chicken Stew Recipe tastes like a cozy Korean restaurant meal that waited patiently for me all day in my kitchen. ★★★★★”

Ingredients You Need

Chicken

2 to 2.5 pounds boneless skinless chicken thighs
- Thighs stay juicy and tender in the slow cooker.
- Use chicken breast if you prefer leaner meat, but reduce cooking time by about 30 to 45 minutes and check early.

Vegetables

1 large yellow onion, sliced
3 medium carrots, cut into thick coins
2 medium potatoes, peeled and cut into chunks
- Use Yukon Gold for a creamier texture or russet for a softer, broken-down potato.
1 red bell pepper, sliced
4 to 6 cloves garlic, minced
1 tablespoon grated fresh ginger
- Use ginger paste from a tube as a shortcut.

Korean-style sauce

3 tablespoons gochujang (Korean red chili paste)
- I like brands such as Chung Jung One or CJ Haechandle for balanced heat and sweetness.
2 tablespoons gochugaru (Korean red pepper flakes), adjust to taste
- Use 1 tablespoon for mild heat or 3 tablespoons if you love spicy food.
1/3 cup low sodium soy sauce
- Use tamari or coconut aminos for a gluten-free option.
2 tablespoons rice vinegar
- Substitute apple cider vinegar if needed.
2 tablespoons honey or brown sugar
- Use honey for a cleaner sweetness or brown sugar for a deeper caramel note.
1 tablespoon toasted sesame oil
1 cup low sodium chicken broth
- Use water plus 1 teaspoon chicken bouillon paste as a pantry shortcut.

Finishing touches

2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Extra gochujang or gochugaru to taste
Cooked white rice, brown rice, or cauliflower rice for serving

Equipment

4 to 6 quart slow cooker
Cutting board and sharp knife
Measuring cups and spoons
Small bowl and whisk for the sauce
Ladle for serving

Quick Tips & substitutions

Use chicken thighs for the most tender, juicy stew; use breasts only if you shorten the cook time.
Stir the sauce ingredients in a separate bowl so the gochujang dissolves fully and does not clump.
Cut potatoes and carrots into larger chunks so they hold shape during the long cook.
Reduce gochugaru and gochujang for kids or spice-sensitive eaters, then pass extra at the table.
Swap soy sauce with tamari or coconut aminos to keep the recipe gluten-free.
Use frozen pre-chopped onions and bell peppers to cut prep time.
Add more broth at the end if you want a soupier consistency, or simmer on high with the lid slightly open to thicken.
Shred the chicken directly in the slow cooker with two forks to keep cleanup simple.

How to Make Slow Cooker Korean Chicken Stew Recipe

Step 1: Prep the vegetables and chicken

Peel and chop the potatoes into medium chunks, slice the carrots into thick coins, and slice the onion and bell pepper. Mince the garlic and grate the ginger. Trim any large pieces of fat from the chicken thighs, then pat them dry with paper towels so the sauce clings better.

Step 2: Mix the Korean-style sauce

In a medium bowl, add gochujang, gochugaru, soy sauce, rice vinegar, honey or brown sugar, sesame oil, and chicken broth. Whisk until the gochujang fully dissolves and the sauce looks smooth and slightly thick. Taste a small spoonful and adjust sweetness or heat to your liking.

Step 3: Layer everything in the slow cooker

Add the onions, carrots, potatoes, and bell pepper to the bottom of the slow cooker. Place the chicken thighs on top of the vegetables in a single layer as much as possible. Scatter the garlic and ginger over the chicken, then pour the sauce evenly over everything.

Step 4: Cook low and slow

Cover the slow cooker with the lid. Cook on low for 4.5 to 6 hours, or on high for 2.5 to 3.5 hours, until the chicken feels very tender and the vegetables feel soft. Check around the 4 hour mark on low so the vegetables do not overcook.

Step 5: Shred and adjust

Use two forks to shred the chicken directly in the slow cooker into bite-size pieces. Stir everything so the chicken, vegetables, and sauce mix together into a thick stew. Taste and adjust with extra soy sauce for salt, more honey for sweetness, or more gochujang or gochugaru for heat.

Step 6: Finish and serve

Stir in most of the sliced green onions, then let the stew sit for 5 minutes with the lid on so the flavors settle. Ladle the Slow Cooker Korean Chicken Stew Recipe over hot rice or your favorite base. Top with remaining green onions and a sprinkle of toasted sesame seeds.

Recipe Variations

Gluten-free: Use tamari or certified gluten-free soy sauce and check that your gochujang label lists gluten-free ingredients.
Vegan: Swap chicken with extra firm tofu cubes or tempeh and use vegetable broth; add mushrooms for extra savoriness.
Low carb: Skip the potatoes and carrots, and use radishes, zucchini, and extra bell peppers; serve over cauliflower rice.
Extra protein: Add a can of drained chickpeas in the last hour of cooking.
More veggies: Stir in baby spinach or napa cabbage during the last 10 minutes so they wilt gently.
Creamier texture: Stir in a splash of coconut milk at the end for a richer, slightly creamy stew.

Ways to Serve Slow Cooker Korean Chicken Stew Recipe

Spoon over steamed white rice, brown rice, or jasmine rice.
Serve with cauliflower rice or shredded cabbage for a lighter bowl.
Ladle into bowls and top with sliced cucumber, kimchi, and extra green onions.
Serve with toasted seaweed snacks on the side to scoop up bites.
Pair with a simple side of roasted broccoli or stir-fried green beans.

Storage Success

Let the Slow Cooker Korean Chicken Stew Recipe cool until it feels just slightly warm, then transfer it to airtight containers. Store in the fridge for up to 4 days, and reheat on the stove over medium heat with a splash of broth or water. Freeze portions for up to 3 months, and thaw overnight in the fridge before reheating. The flavors deepen after a day, so leftovers often taste even better than the first bowl.