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Slow Cooker Korean Chicken Stew Recipe

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4.4 from 11 reviews

A hearty and flavorful Slow Cooker Korean Chicken Stew featuring tender chicken thighs simmered with vegetables, mushrooms, garlic, and a savory-sweet sauce made with gochujang, soy sauce, and brown sugar. This comforting stew is easy to prepare and perfect for a warming meal.

  • Total Time: 4 hours 15 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 750g boneless skinless chicken thighs
  • 1 onion, chopped
  • 1 large carrot, chopped
  • 150g mushrooms, halved
  • 1 tablespoon minced garlic
  • 2 tablespoons gochujang (add more if desired)
  • 2 tablespoons soy sauce
  • 2 level tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 cups (480ml) chicken stock

For Garnish and Thickening

  • 4 spring onions (green part), chopped
  • 1.5 tablespoons cornstarch
  • Salt and black pepper, to season

Instructions

  1. Prepare the Ingredients: Chop the onion, carrot, and spring onions. Halve the mushrooms and mince the garlic. Set aside all ingredients needed for the stew.
  2. Add Ingredients to Slow Cooker: Place the chicken thighs, chopped onion, carrot, mushrooms, minced garlic, gochujang, soy sauce, brown sugar, sesame oil, and chicken stock into the slow cooker. Stir well to combine all ingredients evenly.
  3. Cook the Stew: Cover the slow cooker with its lid and cook on high for 2-3 hours or on low for 4-5 hours, allowing the flavors to meld and the chicken to become tender.
  4. Make the Cornstarch Slurry: About one hour before the end of cooking on high (or two hours before on low), mix the cornstarch with a couple of tablespoons of water to create a smooth slurry.
  5. Thicken the Stew: Stir the cornstarch slurry into the stew, ensuring the sauce thickens nicely as it finishes cooking.
  6. Season and Garnish: Taste the stew and adjust seasoning by adding salt and black pepper as needed. Sprinkle the chopped spring onion greens over the stew for a fresh finishing touch.
  7. Serve and Enjoy: Ladle the delicious Korean Chicken Stew into bowls and enjoy this comforting and flavorful meal.

Notes

  • Gochujang can be adjusted based on your preferred spice level.
  • For a thicker stew, you can add a little more cornstarch slurry as needed.
  • This stew is great served with steamed rice or noodles to soak up the sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: Korean

Find it online: https://dishiary.com/slow-cooker-korean-chicken-stew-recipe/