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–+ servings
Slow Cooker Korean Chicken Stew

Comforting Slow Cooker Korean Chicken Stew for Cozy Evenings

A delightful Slow Cooker Korean Chicken Stew filled with tender chicken and rich flavors perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 750 g boneless skinless chicken thighs Main protein source; chicken breasts can be used but may be less flavorful.
  • 1 onion, chopped Adds sweetness; shallots can be used for a milder flavor.
  • 1 large carrot, chopped Brings sweetness; can substitute with parsnip.
  • 150 g mushrooms, halved Enhances umami richness.
  • 1 tablespoon minced garlic Provides a pungent aroma; garlic powder can substitute.
  • 2 tablespoons gochujang Key ingredient for heat and depth.
  • 2 tablespoons soy sauce Contributes saltiness; tamari works for gluten-free.
  • 2 level tablespoons brown sugar Balances heat with sweetness.
  • 1 tablespoon sesame oil Gives a nutty flavor; olive oil alters flavor.
  • 2 cups chicken stock Forms stew base, vegetable stock is an excellent substitute.
  • 4 spring onions, chopped Adds freshness; can be omitted.
  • 1.5 tablespoons cornstarch Thickens the stew.
  • Salt and black pepper Essential for seasoning to taste.
For Garnish
  • fresh chopped herbs or additional spring onions Adds a fresh touch before serving.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Gather all ingredients for the stew. Chop the onion, carrot, and mushrooms, and mince the garlic.
  2. In the slow cooker, layer the chicken thighs first, then add the chopped onion, carrot, and mushrooms. Stir in garlic, gochujang, soy sauce, brown sugar, sesame oil, and chicken stock.
  3. Cover the slow cooker and cook on high for 2-3 hours or low for 4-5 hours. The chicken should be tender.
  4. In the last hour of high cooking or last two hours of low, mix cornstarch with cold water and add to the stew to thicken the sauce.
  5. Once done, taste and season with salt and black pepper as needed. Sprinkle chopped spring onions before serving.
  6. Ladle the stew into bowls and serve warm, optionally with rice or noodles.

Nutrition

Serving: 1bowlCalories: 370kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 6gVitamin A: 1500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

This stew is freezer-friendly, perfect for meal prep with leftovers lasting up to 3 months in the freezer.

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