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Slow Cooker Korean BBQ Chicken

Savory Slow Cooker Korean BBQ Chicken for Effortless Family Dinners

This Slow Cooker Korean BBQ Chicken recipe promises a savory feast with minimal effort, transforming chicken into tender, flavorful pieces bathed in a sweet-tangy sauce.
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Prep Time 15 minutes
Cook Time 5 hours
Thickening Time 30 minutes
Total Time 5 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Boneless Skinless Chicken Breasts Substitute with thighs for more flavor.
  • 1 cup Chicken Broth Use low-sodium for a healthier option.
For the Sauce
  • 1/2 cup Tamari Soy Sauce Opt for gluten-free soy sauce if needed.
  • 1/4 cup Sweet Chili Sauce Substitute with another sweet sauce if necessary.
  • 1/4 cup Hoisin Sauce Maple syrup can be used as an alternative.
  • 2 Tbsp Light Brown Sugar Can substitute with coconut sugar.
  • 2 Tbsp Honey Agave syrup serves well as a vegan alternative.
  • 1/4 cup Rice Wine Vinegar White vinegar works if rice wine vinegar is unavailable.
  • 2 Tbsp Sesame Oil Another neutral oil can be used if needed.
  • 1/2 tsp Turmeric Feel free to omit if not on hand.
  • 1/2 tsp Coarse Black Pepper Freshly ground is preferred.
  • 1/2 tsp Red Pepper Flakes Adjust based on heat tolerance.
Aromatics & Seasoning
  • 6 cloves Garlic, crushed Adjust for intensity based on preference.
  • 1/2 Tbsp Ginger, chopped Ground ginger can be a substitute.
  • 1/2 Tbsp Ginger, minced
  • 1 pinch Salt & Pepper Adjust to taste.
For Thickening
  • 1 Tbsp Cornstarch
  • 1 Tbsp Water For slurry.
For Serving
  • 1/4 cup Green Onions, chopped Optional garnish.
  • 1 cup Baby Carrots, thinly sliced Garnish for color and texture.
  • 1/4 cup Shallots, thinly sliced Optional garnish.
  • 2 Tbsp Sesame Seeds Optional garnish.

Equipment

  • Slow Cooker

Method
 

Main Instructions
  1. Prepare the Chicken: Pat the boneless skinless chicken breasts dry and season them lightly with a pinch of salt and pepper. Place the seasoned chicken in the slow cooker.
  2. Add Aromatics: Toss in the crushed garlic, chopped ginger, and green onions into the slow cooker to infuse your chicken with an aromatic base.
  3. Add Broth: Pour the chicken broth over the chicken and cover with the lid. Cook on high for 4 hours or low for 5 hours until the chicken is tender.
  4. Shred Chicken: Once cooked, carefully shred the chicken using two forks and drain any excess liquid. Return the shredded chicken back into the slow cooker.
  5. Mix the Sauce: In a separate bowl, combine tamari soy sauce, sweet chili sauce, hoisin sauce, light brown sugar, honey, rice wine vinegar, sesame oil, minced ginger, turmeric, black pepper, and red pepper flakes. Stir well to mix.
  6. Thicken the Sauce: Mix cornstarch and water in a small bowl to create a slurry. Add the slurry to the sauce mixture and stir until fully combined.
  7. Coat the Chicken: Pour the sauce mixture over the shredded chicken in the slow cooker. Toss everything together to ensure the chicken is beautifully coated. Cover and cook for an additional 30 minutes on high to thicken the sauce.
  8. Serve Warm: Serve the tender chicken over steamed rice or your favorite noodles, garnished with sesame seeds, chopped green onions, sliced shallots, and thinly sliced baby carrots.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 25gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Consider marinating the chicken in the sauce before cooking for added flavor. Adjust the sauce consistency with chicken broth if it's too thick.

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