Slow Cooker Korean BBQ Chicken

Slow cooker Korean BBQ chicken goes low and slow into a glossy, sweet-heat shred. It’s sticky, tender, and impossible to stop eating.

Korean BBQ Chicken That’s Saucy, Shredded, and Impossible to Resist

The first time I dropped chicken thighs into the slow cooker with a splash of Korean BBQ sauce and a spoonful of gochujang, I wasn’t expecting much. What came out hours later was a glossy, sticky shred that tasted way bigger than any of the effort I put in.

This recipe is all about the sauce melting into the chicken until it practically falls apart on its own. Garlic, ginger, honey, and that blast of gochujang build a slow burn that melds the sweet with savory. The flavor is nuanced in the best way.

I pile this bbq chicken over hot rice, but it’s just as good stuffed into sliders, lettuce wraps, or eaten straight out of the pot before it even makes it to the table (I’m telling on myself here). Once you make it, you’ll see why this is a favorite of mine.

My Favorite Perks of an Easy Korean Chicken Recipe

• Low prep. Ten minutes and the chicken’s in the slow cooker doing its thing.
• Sweet-heat balance. The BBQ sauce and gochujang make it saucy, spicy, and just sweet enough without being cloying.
• Tender every time. Thighs stay juicy and shred perfectly, no dry or stringy chicken here.
• Leftovers you want. It reheats into lunches or next-day bowls without feeling like a slog.

Ingredients

No extras here, just what makes this chicken worth making.

• Chicken thighs. Boneless, skinless, and always juicy.
• Korean BBQ sauce. The shortcut base of the whole dish that keeps things simple.
• Gochujang. Brings out the spice and depth of the bbq sauce.
• Honey. A touch of sweet to soften the heat. I also use use honey in my pineapple habanero hot sauce to calm down the heat.
• Garlic and ginger. No skipping. Both add so much flavor.
• Chicken broth. Keeps it saucy without watering things down.
• Green onions. Clean, fresh finish with oniony flavor.
• Sesame seeds. Toaste them for crunch if you want, or purchase them already toasted.
• White rice. Serve however you want, but rice catches all the sauce.

How to Make Slow Cooker Korean BBQ Chicken

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get the chicken in the pot)
  Lay the chicken thighs right into the bottom of the slow cooker. Nothing fancy, just drop them in.
• Step Two (stir up the sauce)
  In a small bowl, mix together the Korean BBQ sauce, gochujang, honey, garlic, ginger, and chicken broth. Give it a good stir so everything blends.
• Step Three (cover it up and cook)
  Pour the sauce all over the chicken. Cover with the lid and let it go for 4 to 5 hours on LOW or 2 to 3 hours on HIGH. You’re looking for the chicken to be tender and hit 165°F (74°C).
• Step Four (shred it up)
  Once it’s ready, grab two forks and shred the chicken right in the slow cooker. Stir it around so every bite is coated in that sauce.
• Step Five (rest and serve)
  Let the chicken sit for a few minutes so the flavors settle in. Serve it over hot rice and top with sesame seeds and green onions.

Recipe Tips

Do these few small things to turn this into the kind of slow cooker chicken you’ll actually be proud of. It’s such an easy recipe to get on the table for dinner.

• Thighs over breasts. They stay juicy and shred without drying out.
• Taste the sauce. Gochujang heat can vary, so give it a stir and adjust before pouring it over. It’s the paste you want here, not the bottled versions labeled as “sauce.”
• Watch the starting temp. Chicken straight from the fridge cooks slower than chicken closer to room temp, and frozen thighs can add an extra hour or more.
• Cook it through. LOW brings out the deepest flavor, but HIGH still gets you tender chicken if that’s the time you’ve got.
• Shred in the pot. That way the chicken soaks up every last bit of sauce instead of drying out on a plate.
• Rest before serving. Five minutes is enough for the sauce to thicken and cling to the chicken.

Leftovers, Storage and Freezing

If you’ve got leftovers, this chicken keeps its flavor. Here’s how I handle it:

• Fridge. Store the chicken with its sauce in an airtight container for up to 4 days. The sauce helps keep it from drying out.
• Reheat. Warm gently on the stove or in the microwave. Add a splash of broth if the sauce thickens up too much.
• Freezer. Portion the chicken into smaller containers and freeze for up to 3 months. Makes it easy to grab just what you need.

FAQ About Slow Cooker Korean BBQ Chicken

• Is this recipe very spicy?
  It’s more on the mild side. You can adjust the heat by using more or less gochujang, or leave it out if you’d rather keep it completely mild. If you’re looking for another way to use up that jar, try my gochujang steak bites, ground turkey stir-fry, or my  gochujang chicken sandwich.
• Can I make this ahead of time?
  Yes. It works well for meal prep and the flavors deepen if you let it sit overnight.
• What are good side dishes?
  Steamed rice, stir-fried vegetables, quick pickled cucumbers, kimchi, or coleslaw or make a sandwich with my homemade slider buns.
• Can I freeze before cooking?
  You can. Mix the raw chicken with the sauce in a freezer bag and freeze for up to 3 months. Thaw it fully before it goes into the slow cooker.

More Slow Cooker Chicken Recipes

A few more favorites when chicken’s on the menu:

• Slow Cooker Chicken Burrito Bowls – Shredded chicken with beans and all the taco fixings.
• Slow Cooker Hawaiian Chicken – Sweet, sticky, and seriously good.
• Slow Cooker Shredded Taco Chicken – Perfect for tacos, tostadas, or spooned over rice.
• Slow Cooker Thai Chicken Noodle Soup – Coconut milk, ginger, and tender chicken.

Sweet Heat on Autopilot

This isn’t background food. It’s glossy, shredded chicken that pulls apart in the sauce while you’re off doing other things. Sweet, spicy, and easy in a way that doesn’t taste like easy.

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Print Recipe

5 from 7 votes

Slow Cooker Korean BBQ Chicken

Slow cooker Korean BBQ chicken is saucy, tender, and full of sweet heat. An easy weeknight dinner that shreds perfectly for rice bowls, tacos, or sliders.

Prep Time10 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 10 minutes mins

Course: Dinner, Lunch, Main Course

Cuisine: Korean-Inspired

Keyword: Bibigo Korean BBQ sauce chicken, crockpot korean bbq chicken, Easy Korean chicken recipe, gochujang chicken slow cooker, shredded korean chicken, slow cooker korean bbq chicken

Servings: 4 to 6

Calories: 289kcal

Author: Cathy Pollak

Equipment

• slow cooker Lets the chicken cook gently until tender and shreddable.
• mixing bowls For stirring the sauce together.
• measuring cups and spoons For accuracy with ingredients.
• Meat Thermometer To check that the chicken reaches 165°F (74°C).

Ingredients

• 1 lb (454 g) boneless, skinless chicken thighs
• 1 cup (240 g) Korean BBQ sauce -my favorite brand (this is available everywhere)
• 2 tbsps (30 g) Gochujang (Korean chili paste) or more to taste
• 1 tbsp (21 g) honey
• 1 tbsp (9 g) minced garlic
• 1 tbsp (6 g) minced fresh ginger
• ¼ cup (60 ml) low-sodium chicken broth
• cooked white rice for serving
• 2 green onions thinly sliced for garnish
• sesame seeds garnish for serving (optional)

Instructions

• Add the chicken thighs to the bottom of the slow cooker.
  1 lb (454 g) boneless, skinless chicken thighs
• In a small bowl, stir together the Korean BBQ sauce, gochujang, honey, garlic, ginger, and chicken broth. Pour the mixture evenly over the chicken.
  1 cup (240 g) Korean BBQ sauce -my favorite brand, 2 tbsps (30 g) Gochujang (Korean chili paste), 1 tbsp (21 g) honey, 1 tbsp (9 g) minced garlic, 1 tbsp (6 g) minced fresh ginger, ¼ cup (60 ml) low-sodium chicken broth
• Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
• Shred the chicken directly in the slow cooker using two forks, then stir to coat it well in the sauce.
• Let the chicken rest for 5 minutes, then serve over hot rice. Garnish with sesame seeds and green onions.
  cooked white rice, 2 green onions, sesame seeds

Notes

• The starting temperature of the chicken thighs will effect how long it takes to cook.
• I usually set the timer a little short and check, since chicken can cook faster depending on the size of the thighs.
• Gochujang heat levels vary, so taste the sauce mixture and adjust to your preference before adding it to the chicken.
• Shredding the chicken right in the slow cooker helps it soak up more sauce.

 

For optimal outcomes when preparing this slow cooker Korean BBQ chicken, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

 

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Nutrition

Nutrition Facts

Slow Cooker Korean BBQ Chicken

Amount Per Serving (210 g)

Calories 289 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 116mg39%

Sodium 838mg36%

Potassium 420mg12%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 14g16%

Protein 22g44%

Vitamin A 250IU5%

Vitamin C 3mg4%

Calcium 35mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Slow Cooker Korean BBQ Chicken? I’d love to hear how it turned out — leave a comment below and let me know.

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