The aroma of simmering spices wafts through the kitchen, instantly transporting me to a bustling street market in Seoul. This Slow Cooker Korean Chicken Stew combines rich flavors with simplicity, making it a go-to dish for those busy weeknights when time is scarce but the desire for a comforting, home-cooked meal remains high. Packed with tender chicken, earthy mushrooms, and vibrant carrots, this stew is not only delicious but also a nutritious option—clocking in at just 370 calories per serving! Plus, it’s freezer-friendly, making it a meal prep dream. Ready to bring a taste of Korea to your dinner table? Let’s dive into this hearty, warm bowl of happiness that’s sure to please everyone in your family!
Why is this stew a must-try?
Simplicity at Its Finest: This Slow Cooker Korean Chicken Stew requires minimal effort—all you need to do is toss in the ingredients and let the slow cooker do its magic!
Rich, Flavorful Profile: Infused with gochujang, sesame oil, and fresh garlic, every spoonful is a taste of authentic Korean cuisine that will impress your family and friends.
Perfect for Meal Prep: With its freezer-friendly nature and low-calorie count, this dish is ideal for busy weeks, ensuring you always have a hearty meal on hand.
Versatile Options Available: Don’t want chicken? No problem! You can easily swap for beans and veggies to create a scrumptious vegetarian alternative.
Crowd-Pleasing Delight: Whether you serve it with steamed rice or crusty bread, this stew brings comfort and satisfaction, making it a hit with everyone at the table.
Slow Cooker Korean Chicken Stew Ingredients
Unlock the secret to this comforting dish with these essential ingredients!
For the Stew
• 750g of boneless skinless chicken thighs – The main protein source that keeps the stew juicy; swap with boneless chicken breasts for a leaner meal.
• 1 onion, chopped – Adds a touch of sweetness and depth; yellow onions are preferred for their perfect balance.
• 1 large carrot, chopped – Brings sweetness and vibrant color to the dish; try parsnip for a unique twist.
• 150g of mushrooms, halved – Infuses umami and a delightful texture; bell peppers or zucchini are great substitutes.
• 1 tablespoon of minced garlic – Elevates the flavor; fresh garlic shines, but garlic powder can work in a pinch.
• 2 tablespoons of gochujang – The spicy star of this recipe adds depth; adjust the amount for your preferred heat level.
• 2 tablespoons of soy sauce – Contributes savory umami; tamari is a fantastic gluten-free choice here.
• 2 level tablespoons of brown sugar – Balances the dish’s flavor profile beautifully; honey or maple syrup can be used as alternatives.
• 1 tablespoon of sesame oil – Provides that rich, nutty essence; olive oil serves as a decent substitute if needed.
• 2 cups (480ml) of chicken stock – Creates a flavorful base; vegetable stock is perfect for a vegetarian version of this stew.
• 4 spring onions (green part), chopped – Adds freshness and vibrancy as a garnish; feel free to omit if you’re out.
• 1.5 tablespoons of cornstarch – Thickens the stew to perfection; arrowroot powder can replace it if desired.
• Salt and black pepper – Essential for seasoning according to your taste preference.
Indulge in the comforting layers of flavors from this Slow Cooker Korean Chicken Stew, and watch your family fall in love with every delightful bite!
Step‑by‑Step Instructions for Slow Cooker Korean Chicken Stew
Step 1: Prepare the Ingredients
Begin by gathering all your ingredients for the Slow Cooker Korean Chicken Stew. Chop the onion, carrot, and mushrooms into bite-sized pieces. Mince the garlic and have your gochujang, soy sauce, brown sugar, sesame oil, and chicken stock ready. As you prep, enjoy the vibrant colors and fragrant aromas that will soon fill your kitchen.
Step 2: Load the Slow Cooker
In your slow cooker, add the chopped chicken thighs along with the onion, carrot, mushrooms, and minced garlic. Then, pour in the gochujang, soy sauce, brown sugar, sesame oil, and chicken stock for that rich, savory base. Stir everything together gently until well combined, ensuring the chicken is nestled among the vegetables.
Step 3: Cooking Time
Cover the slow cooker with its lid and set it to cook on high for 2–3 hours or on low for 4–5 hours. The goal is to let the chicken become tender and the flavors meld beautifully. You’ll know it’s ready when the chicken effortlessly pulls apart with a fork and transforms into a luscious stew.
Step 4: Thicken the Stew
In the last hour of cooking on high or the last two hours on low, create a cornstarch slurry by mixing 1.5 tablespoons of cornstarch with a few tablespoons of water in a small bowl. Stir this mixture into the slow cooker to thicken your Slow Cooker Korean Chicken Stew, ensuring a hearty consistency as it simmers.
Step 5: Final Seasoning
With about 15 minutes left in the cooking process, taste the stew for seasoning. Adjust with salt and black pepper to enhance the flavors, bringing everything together. Allow it to cook without the lid for the final minutes, letting the broth reduce slightly while enriching the overall taste.
Step 6: Garnish and Serve
Once the cooking time is complete, ladle the rich stew into bowls. Garnish with chopped spring onions for a fresh, colorful touch. Serve hot alongside steamed rice, quinoa, or crusty bread to soak up all those delicious flavors from your Slow Cooker Korean Chicken Stew.
What to Serve with Slow Cooker Korean Chicken Stew
Experience a complete meal that excites the senses and embraces comforting flavors as you explore delightful pairings for this wholesome stew.
- Steamed Jasmine Rice: Fluffy and fragrant, this rice absorbs the rich broth, making every bite a delightful experience.
- Quinoa Salad: A nutty, protein-packed option that adds texture and freshness; consider tossing in chopped vegetables for added crunch.
- Crusty French Bread: Perfect for dunking, the crusty exterior and soft center allows you to soak up the savory stew effortlessly.
- Kimchi: This classic Korean side dish brings a spicy, tangy kick that beautifully contrasts the flavors of the stew, enhancing your meal.
- Stir-Fried Bok Choy: Crisp-tender bok choy adds a vibrant green element and a slight crunch, balancing the stew’s hearty texture.
- Pickled Vegetables: Add a refreshing tang to your plate; these give a delightful contrast that brightens each spoonful of stew.
- Sesame Green Beans: Lightly sautéed with sesame oil, they offer a nutty flavor and crunch that pairs perfectly with the stew’s richness.
- Chilled Soju: This popular Korean spirit complements the spicy stew while enhancing the dining experience with its smooth finish.
- Mochi Ice Cream: For a sweet ending, this chewy, sweet treat offers a delightful contrast to the warm, savory stew, creating a memorable meal.
Slow Cooker Korean Chicken Stew Variations
Feel free to get creative with this recipe and explore some delightful twists that will suit your taste and dietary needs!
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Vegetarian Substitution:
Swap out the chicken for a mix of beans and seasonal vegetables, using vegetable stock for a hearty, meat-free alternative. -
Spice It Up:
Add more gochujang or sprinkle in some red pepper flakes to ignite your palate for an extra kick of heat. -
Mushroom Medley:
Experiment with different mushrooms like shiitake or portobello for a deeper umami flavor that will enhance the richness of the stew. -
Herb Infusion:
Add fresh herbs like cilantro or parsley just before serving for an aromatic touch that brightens the dish beautifully. -
Coconut Creamy:
Stir in a splash of coconut milk near the end of cooking for a creamy texture and a hint of tropical flavor. It pairs wonderfully with the spices! -
Sweet Twist:
Mix in some diced pineapple during the last hour of cooking for a surprising sweetness that balances the savory notes perfectly. -
Savory Crunch:
Top your stew with toasted sesame seeds or crushed nuts for an extra layer of texture and flavor that takes the experience to the next level. -
Savory Swirl:
For a unique infusion, try incorporating a splash of mirin or a sprinkle of furikake (Japanese seasoning) as a finishing touch.
These variations allow for every cook to tailor this comforting dish to their personal preferences. If you’re up for another delicious adventure, consider pairing your stew with some comforting sides like Hibachi Chicken Fried or whip up a refreshing Cold Chicken Spinach salad. Each option offers splendid opportunities to savor the delightful flavors of home-cooked food!
How to Store and Freeze Slow Cooker Korean Chicken Stew
Fridge: Store any leftovers in an airtight container for up to 5 days. This keeps the flavors fresh and vibrant for those quick meals during the week.
Freezer: Your Slow Cooker Korean Chicken Stew is freezer-friendly! It can be frozen for up to 3 months. Just ensure it’s fully cooled before transferring to freezer-safe containers to prevent freezer burn.
Reheating: When ready to enjoy, thaw the stew overnight in the refrigerator and then reheat gently on the stove or in the microwave until heated through. Stir well before serving.
Portioning: Consider freezing in individual portions for easy meals throughout the week. This way, a nourishing bowl of stew is only a few minutes away!
Make Ahead Options
These Slow Cooker Korean Chicken Stew components are ideal for meal prep enthusiasts! You can chop the vegetables and mix the marinade up to 24 hours in advance, storing them in the refrigerator to maintain freshness and flavor. Simply combine the chopped chicken, onion, carrot, mushrooms, garlic, gochujang, soy sauce, brown sugar, sesame oil, and chicken stock in your slow cooker and let them meld together right before cooking. Additionally, the stew can be refrigerated for up to 5 days after cooking; just reheat on the stove or in the microwave until heated through. For ultimate convenience, portion leftovers into airtight containers and freeze for up to three months—perfect for busy weeknights when you crave comforting homemade goodness!
Expert Tips for Slow Cooker Korean Chicken Stew
• Use Quality Gochujang: Authentic gochujang paste is essential for rich flavor. Avoid thinner sauces that won’t deliver the same depth in your Slow Cooker Korean Chicken Stew.
• Monitor Chicken Breasts: If you opt for chicken breasts instead of thighs, they can dry out quickly. Check for doneness earlier to keep them tender.
• Thickening Tip: Mix the cornstarch slurry well before adding it to avoid lumps. A smooth stew is key to enjoying every bite of your Slow Cooker Korean Chicken Stew.
• Store Properly: Leftovers can be frozen for up to three months. When reheating, thaw in the refrigerator overnight to maintain texture and flavor.
• Spice Adjustment: Feel free to adjust the amount of gochujang to fit your spice preference. Start with less, and you can always add more to the Slow Cooker Korean Chicken Stew for extra heat!
Slow Cooker Korean Chicken Stew Recipe FAQs
What type of chicken is best for this stew?
Absolutely! I recommend using boneless skinless chicken thighs for a tender, juicy texture. If you prefer a leaner option, boneless chicken breasts will also work, but be mindful as they can dry out more quickly during cooking.
How do I store leftovers of the stew?
You can keep any leftover Slow Cooker Korean Chicken Stew in an airtight container in the refrigerator for up to 5 days. This way, you’ll have quick access to a comforting meal throughout the week, keeping its flavors fresh and tasty!
Can I freeze this stew?
Very much so! Your Slow Cooker Korean Chicken Stew is freezer-friendly and can be frozen for up to 3 months. Be sure to let it cool completely before transferring it to freezer-safe containers to avoid freezer burn. Label the containers with the date so you can enjoy it within the recommended timeframe.
What should I do if my stew is too watery?
If you find your stew is too thin, no worries! You can thicken it by mixing 1.5 tablespoons of cornstarch with a few tablespoons of cold water to create a slurry. Add this slurry to the slow cooker during the last hour of cooking, stirring well to incorporate. Allow it to cook for a bit longer until the stew reaches your desired thickness.
Is this stew suitable for people with gluten allergies?
Definitely! To make your Slow Cooker Korean Chicken Stew gluten-free, simply use tamari instead of soy sauce and ensure all other ingredients are gluten-free certified. It’s a delicious option that everyone can enjoy!
Can I make this stew vegetarian?
Of course! To prepare a vegetarian version, just omit the chicken and replace it with a combination of beans (like chickpeas or kidney beans), and extra vegetables. Use vegetable stock instead of chicken stock to create an equally comforting and hearty dish!
Savor the Comfort: Slow Cooker Korean Chicken Stew Delight
Ingredients
Equipment
Method
- Begin by gathering all your ingredients for the Slow Cooker Korean Chicken Stew. Chop the onion, carrot, and mushrooms into bite-sized pieces. Mince the garlic and have your gochujang, soy sauce, brown sugar, sesame oil, and chicken stock ready.
- In your slow cooker, add the chopped chicken thighs along with the onion, carrot, mushrooms, and minced garlic. Then, pour in the gochujang, soy sauce, brown sugar, sesame oil, and chicken stock for that rich, savory base. Stir everything together gently until well combined.
- Cover the slow cooker and set it to cook on high for 2-3 hours or on low for 4-5 hours. The chicken should become tender and the flavors meld beautifully.
- In the last hour of cooking on high or the last two hours on low, mix 1.5 tablespoons of cornstarch with a few tablespoons of water in a small bowl and stir this mixture into the slow cooker to thicken the stew.
- With about 15 minutes left, taste the stew for seasoning and adjust with salt and black pepper. Cook without the lid for the final minutes.
- Once cooking time is complete, ladle the stew into bowls and garnish with chopped spring onions. Serve hot alongside steamed rice or crusty bread.
