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Slow Cooker Korean Chicken Stew

Savory Slow Cooker Korean Chicken Stew for Cozy Nights

Experience the rich flavors of Slow Cooker Korean Chicken Stew, perfect for busy weeknights with only 370 calories per serving.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 lbs Chicken Thighs the key protein for moisture and flavor retention
  • 1 large Onion adds aromatic depth; shallots work well for milder sweetness
  • 2 medium Carrots provides sweetness and color; cut them into uniform pieces
  • 8 oz Mushrooms shiitake or button for earthiness and texture
  • 4 cloves Garlic fresh enhances savory flavor
  • 3 tbsp Gochujang thick variety brings heat and umami
  • 1 tbsp Soy Sauce opt for gluten-free for a gluten-free option
  • 2 tbsp Brown Sugar balances heat with sweetness; honey or maple are substitutes
  • 2 tbsp Sesame Oil toasted variety provides extra depth
  • 4 cups Chicken Stock swap with vegetable stock for vegetarian version
  • 3 stalks Spring Onions use only the green parts for garnish
  • 2 tbsp Cornstarch mix with water to create a slurry for thickening
  • to taste Salt essential seasoning
  • to taste Black Pepper essential seasoning

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Ingredients: Gather all ingredients and chop onion, carrots, and mushrooms into uniform pieces. Mince garlic, and measure gochujang, soy sauce, brown sugar, and sesame oil.
  2. Combine in the Slow Cooker: Layer chicken thighs at the bottom, add onion, carrots, mushrooms, and garlic. Pour in gochujang, soy sauce, brown sugar, sesame oil, and chicken stock. Stir gently to combine.
  3. Set the Cooking Time: Cover and set slow cooker to high for 2-3 hours or low for 4-5 hours until chicken is tender.
  4. Thicken the Stew: Create a cornstarch slurry and stir into the stew during the last hour on high or the final two hours on low.
  5. Adjust Seasonings: Taste and adjust salt and black pepper as needed for balance.
  6. Garnish and Serve: Chop spring onions and sprinkle on top. Serve in bowls with rice or quinoa.

Nutrition

Serving: 1bowlCalories: 370kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

This stew is versatile and can be adapted to various dietary needs, including gluten-free and vegetarian.

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