Slow Cooker Korean BBQ

This slow cooker Korean BBQ chicken transforms ordinary chicken breasts into an extraordinary meal filled with savory Asian flavors. The combination of sweet, spicy, and umami elements creates a perfectly balanced dish that tastes like it came from your favorite Korean restaurant but requires minimal effort on your part.

I first created this recipe during a particularly busy work week when I needed something that could cook while I was away. My family was so impressed with the complex flavors that it quickly became our Friday night tradition instead of ordering takeout.

Ingredients

• Boneless skinless chicken breasts: these stay tender in the slow cooker and shred beautifully
• Chicken broth: creates steam for moist cooking environment
• Garlic and ginger: essential aromatics that form the foundation of Korean flavors
• Green onions: adds freshness and color contrast
• Tamari soy sauce: provides the salty umami base that's naturally gluten free
• Sweet chili sauce: brings balanced sweetness and mild heat
• Hoisin: adds complex depth and slight sweetness
• Light brown sugar and honey: caramelizes for authentic Korean BBQ flavor
• Rice wine vinegar: brightens and balances the rich sauce
• Sesame oil: provides the distinctive nutty flavor crucial to Korean cuisine
• Turmeric: adds gorgeous color and subtle earthy notes
• Black pepper and red pepper flakes: creates the perfect level of heat
• Cornstarch: thickens the sauce to coat the chicken perfectly
• Garnishes: sesame seeds, carrots, shallots, and green onions add texture and freshness

Step-by-Step Instructions

Prepare the Chicken:

Season chicken breasts with salt and pepper before placing them in the slow cooker. This simple step ensures the meat itself has flavor even before the sauce is added. Add the aromatic garlic, ginger, and green onions directly on top of the chicken to infuse it with flavor during the entire cooking process.

Create Cooking Environment:

Pour chicken broth into the slow cooker to create a moist cooking environment. The liquid prevents the chicken from drying out during the long cooking time while also catching all the flavors from the aromatics to create a flavor base.

Slow Cook to Perfection:

Cover and cook on high for 4 hours or low for 5 hours. The chicken is done when it easily shreds with two forks. This slow cooking process breaks down the proteins in the chicken making it incredibly tender and receptive to absorbing the sauce.

Shred and Prepare for Sauce:

Carefully remove the chicken and shred it using two forks pulling in opposite directions. Drain excess cooking liquid which might dilute your final sauce. Return the shredded chicken to the slow cooker where it can absorb the sauce from all angles.

Create the Korean BBQ Sauce:

Combine all sauce ingredients except the cornstarch slurry in a mixing bowl. Whisk thoroughly to ensure the brown sugar and honey fully dissolve and the spices distribute evenly. This complex sauce balances sweet, spicy, umami, and acidic elements for authentic Korean flavor.

Thicken and Finish:

Create a cornstarch slurry and add it to the sauce mixture. This crucial step ensures your sauce will thicken to the perfect consistency that clings to every strand of chicken. Pour the sauce over the shredded chicken, toss thoroughly, and cook an additional 30 minutes to allow the flavors to meld and the sauce to thicken.

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The ginger in this recipe is my secret weapon. I learned from my Korean neighbor that using both chopped ginger early in the cooking process and minced ginger in the sauce creates layers of flavor that can't be achieved with just one addition. Every time I serve this dish, I remember her showing me how to properly mince ginger to release its aromatic oils.

Storage and Make Ahead Tips

This Korean BBQ chicken stores exceptionally well in the refrigerator for up to 4 days in an airtight container. The flavors actually continue to develop overnight making this dish even better the next day. For meal prep, portion the chicken with rice into individual containers for grab and go lunches throughout the week.

If freezing, prepare the recipe through the final step but cool completely before transferring to freezer safe containers. Leave a small amount of headspace to allow for expansion. When ready to use, thaw overnight in the refrigerator and reheat gently in the microwave or on the stovetop with a splash of water or broth to revive the sauce.

Versatile Serving Ideas

While traditionally served over steamed white rice, this versatile chicken works beautifully in multiple presentations. Try it in Korean-inspired tacos with kimchi slaw, or stuff it into lettuce wraps for a lower-carb option. For a fun fusion dish, use it as a topping for nachos with Asian-inspired toppings like quick-pickled vegetables and a drizzle of sriracha mayo.

For a complete Korean-inspired meal, serve alongside traditional banchan side dishes like quick cucumber kimchi, steamed broccoli with sesame oil, or a simple cabbage slaw dressed with rice vinegar. The cool, crisp sides balance the rich flavors of the chicken perfectly.

Ingredient Substitutions Guide

Don’t worry if you don’t have every ingredient on hand. Chicken thighs can replace breasts for even more tender results. Regular soy sauce works in place of tamari if you don’t need a gluten-free option. Maple syrup or agave can substitute for honey, while apple cider vinegar makes a decent stand-in for rice wine vinegar.

For a spicier version, increase the red pepper flakes or add a tablespoon of gochujang (Korean chili paste). If you prefer a milder dish, reduce or omit the red pepper flakes and use less sweet chili sauce, replacing it with additional honey for balance.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work excellently and often yield more tender results. The cooking time remains similar, but thighs are more forgiving if cooked longer.

→ What can I substitute for tamari soy sauce?

Regular soy sauce is a direct substitute. For gluten-free options, coconut aminos work well but have a slightly sweeter flavor, so you might reduce the honey or brown sugar slightly.

→ How can I make this dish spicier?

To increase the heat, double the red pepper flakes or add 1-2 teaspoons of gochujang (Korean chili paste) to the sauce mixture. Sriracha is another excellent addition for heat lovers.

→ Can I prepare this without a slow cooker?

Absolutely! Simmer covered in a Dutch oven at 325°F for about 2 hours, or until the chicken shreds easily. For a quicker version, cut chicken into small pieces and simmer in the sauce on the stovetop for 20-25 minutes.

→ How long can I store leftovers?

Leftovers keep well in an airtight container in the refrigerator for 3-4 days. The flavor often improves overnight as the sauce further permeates the chicken.

→ What are good side dishes to serve with Korean BBQ chicken?

Beyond rice, consider serving with kimchi, quick-pickled vegetables, steamed broccoli, or a simple cucumber salad. For a lower-carb option, serve over cauliflower rice or in lettuce wraps.