Name: Slow Cooker Korean Chicken Stew Recipe
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Ingredients: 2 to 2 1/2 pounds boneless skinless chicken thighs; 1 large yellow onion, sliced; 3 medium carrots, cut into thick coins; 2 medium potatoes, peeled and cut into chunks; 1 medium red bell pepper, sliced; 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced or grated; 3 tablespoons gochujang (Korean red chili paste); 0 to 2 tablespoons gochugaru (Korean red chili flakes); 1/3 cup low sodium soy sauce; 3 tablespoons brown sugar or honey; 2 tablespoons rice vinegar; 1 tablespoon toasted sesame oil; 1 cup low sodium chicken broth; 2 teaspoons cornstarch mixed with 2 tablespoons cold water; 2 green onions, thinly sliced; 1 tablespoon toasted sesame seeds; cooked white or brown rice, for serving; kimchi, for serving

Slow Cooker Korean Chicken Stew Recipe tastes rich, savory, a little spicy, and slightly sweet, with tender chicken that practically falls apart when you look at it. It works perfectly for busy nights when you want cozy comfort food in about 6 to 7 hours total time, with only 15 to 20 minutes of hands-on work. I have made some version of this stew for years, and my kids now call it “the red chicken,” which feels like the highest compliment in my house.

Why Slow Cooker Korean Chicken Stew Recipe Is Worth It

This Slow Cooker Korean Chicken Stew Recipe gives you deep, restaurant-style flavor with almost no effort. You toss everything in, walk away, and come back to a pot of savory, spicy, slightly sweet goodness that tastes like you worked way harder than you did.

The gochujang and soy sauce create a bold, layered broth that clings to the chicken and vegetables. The slow cooker keeps the chicken juicy, so every bite tastes tender and flavorful, not dry or stringy.

“This Slow Cooker Korean Chicken Stew Recipe tastes like a cozy Korean restaurant meal that waited patiently for me all afternoon, and I did almost nothing to earn it.” ★★★★★

Ingredients You Need

You can adjust the spice level of this Slow Cooker Korean Chicken Stew Recipe easily, so use these ingredients as a flexible guide.

Chicken

2 to 2.5 pounds boneless skinless chicken thighs
- Thighs stay juicy and tender in the slow cooker.
- Use boneless skinless chicken breasts if you prefer leaner meat, but check for doneness a bit earlier so they do not dry out.

Vegetables

1 large yellow onion, sliced
3 medium carrots, cut into thick coins
2 medium potatoes, peeled and cut into chunks
- Use Yukon Gold potatoes if you want creamy texture that holds shape.
1 red bell pepper, sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
- Use ginger paste from a tube as a shortcut if you like.

Korean-inspired sauce

3 tablespoons gochujang (Korean red chili paste)
- Choose mild gochujang if you prefer gentle heat; brands like Chung Jung One or CJ work well.
2 tablespoons gochugaru (Korean red chili flakes), optional for extra heat
- Use 1 tablespoon or skip if you want a milder stew.
1/3 cup low sodium soy sauce
- Use tamari or coconut aminos for a gluten free version.
3 tablespoons brown sugar or honey
- Use less if you prefer a more savory stew.
2 tablespoons rice vinegar
- Use apple cider vinegar in a pinch.
1 tablespoon toasted sesame oil
1 cup low sodium chicken broth
- Use water plus 1 teaspoon chicken bouillon paste if you do not have broth.

Finishing touches

2 teaspoons cornstarch mixed with 2 tablespoons cold water, optional for thicker stew
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Cooked white rice or brown rice, for serving
Kimchi on the side, optional but highly recommended

Equipment

4 to 6 quart slow cooker
Cutting board and sharp knife
Measuring cups and spoons
Small bowl for mixing sauce
Spoon or tongs to stir and serve

Quick Tips & substitutions

Use chicken thighs for the juiciest Slow Cooker Korean Chicken Stew Recipe; use chicken breasts only if you prefer lean meat and shorten cook time slightly.
Stir the sauce ingredients in a bowl before you pour them over the chicken so the flavors blend evenly.
Cut the vegetables in larger chunks so they hold shape during the long cook.
Use mild gochujang and skip gochugaru if you cook for kids or spice-sensitive eaters.
Swap soy sauce with tamari or coconut aminos to keep the stew gluten free.
Add more broth if you want a soupier bowl, or add the cornstarch slurry at the end if you want a thicker, saucier stew.
Use frozen chopped onions and pre-minced garlic to save prep time on busy mornings.
Shred leftover chicken and use it in lettuce wraps or over rice for easy lunches.

How to Make Slow Cooker Korean Chicken Stew Recipe

Step 1: Prep the vegetables and chicken

Peel and slice the onion, cut the carrots into thick coins, and chop the potatoes into medium chunks. Slice the bell pepper and mince the garlic and ginger. Trim any extra fat from the chicken thighs, but leave some for flavor and tenderness.

Step 2: Layer ingredients in the slow cooker

Scatter the onion, carrots, potatoes, and bell pepper in the bottom of the slow cooker. Place the chicken thighs on top of the vegetables in a single layer as much as possible. Sprinkle the garlic and ginger over the chicken.

Step 3: Mix the Korean-style sauce

In a small bowl, whisk together gochujang, gochugaru, soy sauce, brown sugar or honey, rice vinegar, sesame oil, and chicken broth. Taste the sauce and adjust sweetness or heat to your preference. The sauce should taste a bit strong, since the vegetables and chicken will mellow it out.

Step 4: Add sauce and start cooking

Pour the sauce evenly over the chicken and vegetables. Use a spoon to nudge the sauce around so it reaches the edges and some of the vegetables underneath. Cover the slow cooker and set it to low for 6 to 7 hours, or high for about 3 to 4 hours.

Step 5: Check doneness and adjust seasoning

Check the chicken near the end of the cook time; it should shred easily with a fork and reach at least 165°F. Taste the broth and add a splash of soy sauce for more salt or a pinch of sugar for balance if it tastes too sharp. Stir gently so the vegetables stay mostly intact.

Step 6: Thicken the stew, if you like

If you prefer a thicker Slow Cooker Korean Chicken Stew Recipe, mix cornstarch with cold water in a small bowl. Stir the slurry into the hot stew, cover again, and cook on high for about 10 to 15 minutes until the broth thickens slightly. Stir once more and check the texture.

Step 7: Finish and serve

Sprinkle sliced green onions and toasted sesame seeds over the top of the stew. Spoon the Korean chicken stew over hot rice or serve it in bowls with rice on the side. Add kimchi, extra gochujang, or sliced cucumbers for crunch and brightness.

Recipe Variations

Gluten free: Use tamari or certified gluten free soy sauce and check your gochujang label for wheat.
Lower carb: Skip the potatoes and serve the stew over cauliflower rice or steamed cabbage.
Extra veggies: Add mushrooms, zucchini, or baby spinach in the last 30 minutes of cooking.
Vegan version: Use cubed extra firm tofu or tempeh, vegetable broth, and vegan gochujang, and shorten cook time so the tofu holds shape.
Extra rich: Stir in a small splash of coconut milk at the end for a creamy, slightly sweet twist.
Mild version: Use only gochujang, skip gochugaru, and add a bit more brown sugar to soften the heat.

Ways to Serve Slow Cooker Korean Chicken Stew Recipe

Spoon over steamed white rice or brown rice for a classic, cozy bowl.
Serve with cooked noodles like udon or ramen for a slurpable stew.
Ladle into bowls and top with shredded cabbage, cucumber slices, and extra green onions.
Serve with a side of kimchi, roasted seaweed snacks, and simple steamed broccoli.
Use leftovers in lettuce cups with rice and extra sesame seeds for a fresh, crunchy meal.

Storage Success

Cool the Slow Cooker Korean Chicken Stew Recipe to room temperature, then store it in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so the stew often tastes even better the next day. Reheat gently on the stove over medium heat or in the microwave, and add a splash of water or broth if it thickens too much. Freeze portions for up to 3 months, thaw overnight in the fridge, and reheat until hot and bubbly.