Savory Slow Cooker Korean Chicken Stew for Cozy Nights

This Slow Cooker Korean Chicken Stew combines tender chicken thighs, earthy mushrooms, and sweet carrots in a rich, spicy sauce for a comforting meal.

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 4 servings

Course: DINNER

Cuisine: Korean

Calories: 370

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

1 pounds Chicken Thighs A juicy choice that holds up beautifully during longer cooking times.
1 medium Onion Adds natural sweetness and depth; shallots can be a milder alternative.
2 medium Carrots Provides sweetness and vibrant color; replace with parsnips for a unique twist.
8 ounces Mushrooms Adds rich earthiness; button mushrooms work well, but shiitake can elevate the flavor.
4 cloves Minced Garlic Infuses the dish with delightful aroma; fresh is best, but garlic powder works in a pinch.
3 tablespoons Gochujang This fermented chili paste is crucial for a spicy kick; opt for authentic thick paste for true flavor.
1 cup Soy Sauce Adds a savory depth; tamari is a great gluten-free alternative.
2 tablespoons Brown Sugar Balances the spice with a touch of sweetness; coconut sugar can be a lower-calorie swap.
2 tablespoons Sesame Oil Gives a nutty aroma; olive oil can substitute but will change the overall taste.
4 cups Chicken Stock Provides a rich base; vegetable stock can be used for a vegetarian version.

For Garnishing

2 tablespoons Spring Onions Adds freshness and a pop of color; chives work well if spring onions are unavailable.

For Thickening

2 tablespoons Cornstarch Thickens the stew at the end; arrowroot powder can be an excellent substitute.

For Seasoning

1 teaspoon Salt Essential for flavor; adjust to personal taste.
1 teaspoon Black Pepper Essential for flavor; adjust to personal taste.

Equipment

slow cooker

Method

Cooking Instructions

Add all ingredients except spring onions, cornstarch, salt, and pepper directly into the slow cooker. Ensure everything is well-organized for easy cooking.
Gently mix all the ingredients together until they are thoroughly combined. This helps the flavors meld together beautifully as they cook.
Cover the slow cooker and set to high for 2-3 hours or low for 4-5 hours. The chicken should be tender and easily shreds when ready.
In the final hour of cooking, create a cornstarch slurry by mixing cornstarch with a bit of water. Stir this mixture into the stew to achieve a rich, thick consistency.
Taste the stew and season it with salt and black pepper according to your preference. This final touch elevates the dish with balanced flavors.
Before serving, sprinkle the chopped spring onions over the stew for a touch of freshness and a pop of color.
Dish out the stew while it's hot, and enjoy this comforting meal with your family at the dinner table.

Nutrition

Serving: 1servingCalories: 370kcalCarbohydrates: 19gProtein: 28gFat: 17gSaturated Fat: 3gCholesterol: 145mgSodium: 1750mgPotassium: 837mgFiber: 3gSugar: 5gVitamin A: 10000IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Optional: Serve it with steamed rice or quinoa for a complete and satisfying meal.

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