Name: Slow Cooker Korean Chicken Stew Recipe
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Ingredients: 2 to 2 1/2 pounds boneless skinless chicken thighs; 1 large yellow onion, sliced; 3 medium carrots, sliced into 1/2-inch rounds; 2 medium potatoes, peeled and cut into 1-inch chunks; 1 red bell pepper, sliced; 1 cup mushrooms, sliced (shiitake or cremini); 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced or grated; 3 green onions, sliced (white and green parts separated); 1/2 cup low sodium chicken broth; 1/4 cup low sodium soy sauce; 3 tablespoons gochujang (Korean red chili paste); 1 tablespoon gochugaru (Korean red pepper flakes); 2 tablespoons brown sugar or honey; 1 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; 1 tablespoon ketchup; 1 teaspoon toasted sesame seeds; 1/2 teaspoon black pepper; 1 small zucchini, sliced into half moons; 1 cup firm tofu, cubed; 1/2 cup kimchi, chopped; extra sliced green onion tops, for garnish; extra sesame seeds, for garnish; thinly sliced fresh chili or jalapeño, for garnish; cooked rice, for serving

Slow Cooker Korean Chicken Stew Recipe tastes rich, savory, a little spicy, and slightly sweet, with tender chicken that falls apart into the broth. It works perfectly for busy weeknights, meal prep fans, or anyone who wants big Korean flavors with about 20 minutes of hands-on time and 4 to 6 hours in the slow cooker. I first made this on a freezing Tuesday when I refused to stand over the stove, and it has lived in my regular rotation ever since.

Why Make This Slow Cooker Korean Chicken Stew Recipe at Home

This Slow Cooker Korean Chicken Stew Recipe gives you cozy, restaurant-level flavor with almost no babysitting. You toss everything in, walk away, and come back to a pot of deeply seasoned, slightly spicy, totally comforting stew.

You also control the heat level, the sweetness, and the veggies, which helps if you cook for kids or picky eaters. Leftovers taste even better the next day, so you cook once and eat twice.

“This Slow Cooker Korean Chicken Stew Recipe tastes like a long-simmered Korean braise, but my slow cooker did all the work and my whole family licked their bowls clean. ★★★★★”

Ingredients You Need

Main ingredients

2 to 2½ pounds boneless skinless chicken thighs
- Thighs stay juicy and shred easily. You can use chicken breasts, but they dry out faster, so shorten the cook time by about 1 hour.
1 large yellow onion, sliced
3 medium carrots, sliced into ½ inch rounds
2 medium potatoes, peeled and cut into 1 inch chunks
- Waxy potatoes like Yukon Gold hold shape better than russets.
1 red bell pepper, sliced
1 cup mushrooms, sliced (shiitake or cremini work great)
4 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
3 green onions, sliced (white and green parts separated)

Sauce ingredients

½ cup low sodium chicken broth
¼ cup low sodium soy sauce
- Use tamari for gluten free.
3 tablespoons gochujang (Korean red chili paste)
- I like brands such as Chung Jung One or CJ Haechandle. Use mild gochujang if you prefer less heat.
1 tablespoon gochugaru (Korean red pepper flakes), optional
- Skip or cut in half for a milder stew.
2 tablespoons brown sugar or honey
- Brown sugar gives a deeper caramel note; honey tastes lighter.
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon ketchup
- Pantry shortcut that adds body and a little tang without extra work.
1 teaspoon toasted sesame seeds, plus more for garnish
½ teaspoon black pepper

Optional add-ins

1 small zucchini, sliced into half moons (add in the last hour so it does not turn mushy)
1 cup cubed firm tofu for extra protein
½ cup kimchi, chopped, stirred in at the end for extra funk and heat

Garnishes

Sliced green onion tops
Extra sesame seeds
Thinly sliced fresh chili or jalapeño for heat

Equipment

4 to 6 quart slow cooker
Cutting board and sharp knife
Small bowl and whisk for the sauce
Tongs or two forks for shredding the chicken
Ladle for serving

Tips & Mistakes

Brown the chicken in a skillet for 3 to 4 minutes per side if you want deeper flavor, but skip this step when you feel lazy and still get a tasty stew.
Layer root vegetables like potatoes and carrots on the bottom of the slow cooker so they cook fully and soak up flavor.
Stir the sauce ingredients in a separate bowl until smooth so gochujang dissolves evenly and does not clump.
Use low sodium soy sauce and broth so the stew does not turn too salty as it reduces.
Add zucchini and bell peppers toward the last 60 to 90 minutes so they stay tender, not mushy.
Taste near the end and adjust with a splash of soy sauce for salt, a pinch of sugar for balance, or extra gochugaru for heat.
Avoid overcooking chicken breasts; check them at 3½ to 4 hours on low so they stay juicy.
Cool leftovers quickly and store them in shallow containers so the vegetables keep better texture.

How to Make Slow Cooker Korean Chicken Stew Recipe

Step 1: Prep the vegetables and chicken

Slice the onion, carrots, potatoes, bell pepper, and mushrooms. Mince the garlic and ginger. Trim any large pieces of fat from the chicken thighs, but keep some for flavor.

Place the carrots and potatoes in the bottom of the slow cooker. Add the sliced onion and mushrooms on top. Lay the chicken thighs over the vegetables in an even layer.

Step 2: Mix the Korean stew sauce

In a medium bowl, add chicken broth, soy sauce, gochujang, gochugaru, brown sugar or honey, rice vinegar, sesame oil, ketchup, sesame seeds, black pepper, garlic, and ginger. Whisk until the sauce turns smooth and the gochujang fully dissolves. Taste a tiny spoonful and adjust sweetness or heat to your liking.

Pour the sauce evenly over the chicken and vegetables. Scatter the white parts of the green onions on top. Gently nudge the chicken so some sauce runs underneath.

Step 3: Slow cook

Cover the slow cooker with the lid. Cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the chicken shreds easily and the potatoes turn fork tender. Stir once about halfway through if you can, though the stew still works if you cannot.

If you use zucchini or want firmer bell pepper strips, add them during the last 60 to 90 minutes of cooking. Taste the broth near the end and adjust seasoning. Add a splash of broth if the stew looks thicker than you like.

Step 4: Shred and finish

Use tongs to pull the chicken onto a plate or cutting board. Shred it with two forks into bite sized pieces. Return the shredded chicken to the slow cooker and stir so it soaks up the sauce.

Stir in chopped kimchi now if you use it. Sprinkle in the green parts of the green onions and a pinch of sesame seeds. Let the stew sit on warm for 5 to 10 minutes so the flavors settle.

Step 5: Serve

Ladle the Slow Cooker Korean Chicken Stew Recipe into bowls. Top with extra green onions, sesame seeds, and sliced fresh chili if you like more kick. Serve hot with rice or your favorite sides.

Variations I've Tried

Sweet potato version: Swap the white potatoes for sweet potatoes for a slightly sweeter, more autumn-style stew. The sweetness plays nicely with gochujang.
Extra veggie version: Add cabbage, zucchini, and extra mushrooms during the last hour for a more vegetable-heavy bowl that still tastes hearty.
Chicken breast version: Use boneless skinless chicken breasts and cook on low for about 4 hours, then check for shredding; this version tastes leaner but still flavorful.
No-heat kid version: Use mild gochujang, skip gochugaru, and add an extra tablespoon of brown sugar; my nieces call this “Korean BBQ soup.”
Tofu add-on: Stir in cubed firm tofu during the last hour so it soaks up the sauce and adds more protein without changing the flavor much.

How to Serve Slow Cooker Korean Chicken Stew Recipe

Serve this Slow Cooker Korean Chicken Stew Recipe over hot steamed rice, jasmine or short grain, so the sauce can soak into every grain. Add a side of cucumber salad, steamed broccoli, or simple sautéed greens to keep the meal fresh and balanced. Top each bowl with green onions, sesame seeds, and maybe a fried egg if you feel extra hungry. Kids often enjoy it with plain rice on the side so they can control how much broth they mix in.

How to store

Fridge: Cool the stew to room temperature within 1 to 2 hours, then store in airtight containers in the refrigerator for up to 4 days.
Freezer: Portion cooled stew into freezer safe containers or bags, leave a little headspace, and freeze for up to 3 months.
Reheating on the stove: Reheat gently in a saucepan over medium low heat, stirring often, until hot and bubbly; add a splash of water or broth if it thickened too much.
Reheating in the microwave: Transfer a portion to a microwave safe bowl, cover loosely, and heat in 60 second bursts, stirring between each, until steaming hot.