Slow Cooker Korean BBQ Chicken: A Flavorful, Effortless Delight

Introduction

Craving the bold, sweet, and savory flavors of Korean BBQ but short on time? This Slow Cooker Korean BBQ Chicken recipe is your answer. With minimal prep and a slow cooker doing all the work, you can enjoy tender, flavorful chicken that’s perfect for busy weeknights or relaxed weekends.

Why I Love This Recipe

This dish combines the rich flavors of Korean BBQ with the convenience of a slow cooker. The chicken becomes incredibly tender, soaking up a sauce that’s the perfect balance of sweet, savory, and spicy. It’s versatile, too—serve it over rice, in lettuce wraps, or as a filling for tacos.

Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken breasts
• ½ cup chicken broth
• 6 cloves garlic, crushed
• ½ Tbsp chopped ginger
• ¼ cup chopped green onions
• Pinch of salt and pepper

For the Korean BBQ Sauce:

• ¼ cup Tamari soy sauce
• ¼ cup sweet chili sauce
• 2 Tbsp hoisin sauce
• 1 Tbsp light brown sugar
• 1 Tbsp honey
• 1 Tbsp rice wine vinegar (or rice vinegar)
• 1 Tbsp sesame oil
• ½ Tbsp minced ginger
• 1 tsp turmeric
• ½ tsp coarse black pepper
• ½ tsp red pepper flakes
• 1 Tbsp cornstarch + 1 Tbsp water (slurry)

For Garnish:

• Sesame seeds
• Baby carrots, thinly sliced
• Shallots, thinly sliced
• Green onions, chopped

Swaps and Notes

• Chicken: Chicken thighs can be used for a juicier result.
• Soy Sauce: Regular soy sauce works if Tamari isn’t available.
• Sweetness: Adjust the amount of honey and brown sugar to taste.
• Heat: Modify the red pepper flakes to control spiciness.

Instructions

1. Prepare the Chicken: Pat the chicken dry and season with salt and pepper. Place in the slow cooker with garlic, ginger, and green onions.
2. Add Broth: Pour chicken broth over the chicken. Cover and cook on high for 4 hours or low for 5 hours.
3. Shred Chicken: Once cooked, shred the chicken and drain excess liquid. Return the chicken to the slow cooker.
4. Make the Sauce: In a bowl, whisk together all sauce ingredients except the cornstarch slurry.
5. Thicken Sauce: In a separate bowl, mix cornstarch and water to create a slurry. Add to the sauce and whisk well.
6. Combine: Pour the sauce over the shredded chicken in the slow cooker. Toss to coat evenly.
7. Final Cook: Cover and cook on high for an additional 30 minutes.
8. Serve: Garnish with sesame seeds, sliced carrots, shallots, and green onions. Serve hot.

Tips for Success

• Consistency: If the sauce is too thick, add a bit of chicken broth to reach desired consistency.
• Flavor Depth: For deeper flavor, marinate the chicken in the sauce overnight before cooking.
• Serving: This dish pairs well with steamed rice, noodles, or in lettuce wraps.

Serving Suggestions and Pairings

Serve this Korean BBQ chicken over jasmine rice, in lettuce wraps, or as a filling for tacos. Pair it with a crisp cucumber salad or steamed vegetables for a complete meal.

Storage and Leftover Tips

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm in a skillet over medium heat or in the microwave until heated through.

More Recipes You’ll Love

• This Mexican Chicken and Rice Casserole
• These Sheet Pan Quesadillas
• This Cajun Chicken Sausage Gumbo
• These Chicken Enchiladas
• This Walking Taco Bar

Final Thoughts

This Slow Cooker Korean BBQ Chicken is a testament to how easy and delicious home-cooked meals can be. With bold flavors and minimal effort, it’s a recipe you’ll return to time and again. Try it out, and don’t forget to share your experience!