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Slow Cooker Korean Chicken Stew

Slow Cooker Korean Chicken Stew That Warms Your Soul

This Slow Cooker Korean Chicken Stew is a comforting, gluten-free dish bursting with flavors, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 3 hours
Thickening Time 30 minutes
Total Time 3 hours 45 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 Preferred for juiciness and rich flavor
  • 1 onion, chopped Enhances overall flavor as the aromatic base
  • 1 large carrot, chopped Adds natural sweetness and texture
  • 150 g mushrooms, halved Brings umami to the dish
  • 1 tablespoon minced garlic An aromatic flavor booster
  • 2 tablespoons gochujang The core flavor ingredient providing signature spice
  • 2 tablespoons soy sauce Adds saltiness and depth
  • 2 level tablespoons brown sugar Balances the savory with sweetness
  • 1 tablespoon sesame oil Infuses a lovely nutty essence
  • 2 cups chicken stock Acts as the liquid base
  • 4 spring onions (green parts), chopped A fresh garnish that brightens the dish
  • 1.5 tablespoons cornstarch Thickens the sauce beautifully
  • Salt and black pepper Essential for seasoning; adjust to taste

Equipment

  • Slow cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Ingredients: Begin by gathering all your ingredients. Chop the onion, carrot, and mushrooms, then mince the garlic.
  2. Add Ingredients to the Slow Cooker: Place the chicken thighs at the bottom, layer the chopped onion, carrot, mushrooms, and garlic. Mix gochujang, soy sauce, brown sugar, sesame oil, and chicken stock in a bowl, then pour over the ingredients.
  3. Stir to Combine: Gently stir the mixture to ensure all ingredients are well-coated with the sauce.
  4. Cover and Cook: Secure the lid and cook on high for 2-3 hours or low for 4-5 hours.
  5. Prepare the Cornstarch Slurry: About 30 minutes before cooking time is complete, mix the cornstarch with a small amount of water, then stir it into the stew.
  6. Season to Taste: Once cooking time is up, taste the stew and adjust the seasoning with salt and black pepper as desired.
  7. Serve and Garnish: Ladle the stew into bowls and garnish with the chopped spring onions.

Nutrition

Serving: 1bowlCalories: 370kcalCarbohydrates: 20gProtein: 27gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 870IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Leftover stew can be refrigerated for up to 3 days or frozen for up to 3 months.

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