Start by gathering all your ingredients for the Slow Cooker Korean Chicken Stew. Chop the onion, carrot, and mushrooms into bite-sized pieces, and mince the garlic.

In your slow cooker, add the chicken thighs followed by the chopped onion, carrot, and mushrooms. Then, toss in the minced garlic, gochujang, soy sauce, brown sugar, sesame oil, and chicken stock.

Using a large spoon, gently stir all the ingredients together until they are thoroughly combined.

Cover your slow cooker and set it to cook on high for 2-3 hours or low for 4-5 hours.

In the last hour of cooking on high, or the last two hours on low, prepare a cornstarch slurry. Combine 1.5 tablespoons of cornstarch with an equal amount of water until smooth. Add this mixture to the stew.

Once the cooking time is complete, taste the Slow Cooker Korean Chicken Stew and adjust the seasoning with salt and black pepper.