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–+ servings
Slow Cooker Korean Chicken Stew

Slow Cooker Korean Chicken Stew: Cozy Comfort in a Bowl

This Slow Cooker Korean Chicken Stew is a comforting and flavorful dish that's gluten-free and dairy-free friendly.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 lb Boneless Skinless Chicken Thighs Provides rich, juicy protein.
  • 1 medium Onion Adds depth with aromatic sweetness.
  • 2 medium Carrots Offers sweetness and slight crunch.
  • 8 oz Mushrooms Contribute umami flavors.
  • 4 cloves Minced Garlic Enhances flavors.
  • 2 tbsp Gochujang Essential for authentic flavor, adds heat.
  • 1 tbsp Soy Sauce Adds saltiness and depth.
  • 1 tbsp Brown Sugar Balances the dish's flavors.
  • 1 tbsp Sesame Oil Imparts a nutty finish.
  • 4 cups Chicken Stock Provides flavorful liquid base.
For Serving
  • 2 tbsp Spring Onions Used for garnish.
  • 2 tbsp Cornstarch Thickens the sauce.
  • to taste Salt Essential for final seasoning.
  • to taste Black Pepper Essential for final seasoning.

Equipment

  • Slow Cooker

Method
 

Step-By-Step Instructions
  1. Chop the onion, carrot, and mushrooms into bite-sized pieces. Gather chicken thighs, minced garlic, gochujang, soy sauce, brown sugar, sesame oil, and chicken stock.
  2. Place chopped onion, carrot, mushrooms, and minced garlic into the slow cooker. Add chicken thighs, gochujang, soy sauce, brown sugar, sesame oil, and chicken stock. Stir well to ensure even distribution.
  3. Cover the slow cooker and set to cook on high for 2-3 hours or low for 4-5 hours.
  4. In the last hour on high or final 2 hours on low, mix cornstarch with water to create a slurry and stir into the slow cooker.
  5. Taste the stew towards the end and season with salt and black pepper to your liking.
  6. Ladle the stew into bowls and garnish with chopped spring onions. Serve warm with rice or bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 8gVitamin A: 650IUVitamin C: 6mgCalcium: 50mgIron: 2mg

Notes

This recipe is customizable for dietary preferences and can be made vegetarian by swapping chicken for beans and using vegetable stock.

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