As I wandered through bustling markets in Seoul, the air was filled with intoxicating aromas, and one dish captured my heart: Slow Cooker Korean Chicken Stew. This comforting creation brings tender chicken thighs together with a luscious blend of soy, honey, and ginger, perfectly marrying tradition and ease. What I adore about this recipe is its effortless preparation; simply toss everything into the slow cooker, and let the magic unfold as it simmers throughout the day. Plus, it’s a nourishing meal that the whole family will love, making it ideal for busy weeknights. Ready to embrace this savory journey? Let’s dive into making a bowl of warm happiness! Why is Slow Cooker Korean Chicken Stew Amazing? Simplicity at Its Best: This recipe requires minimal effort—just toss all the ingredients into the slow cooker and let it work its magic! Flavor Explosion: The harmonious mix of soy, honey, and ginger creates a symphony of tastes that’s comforting yet exciting. Versatile Ingredients: Feel free to swap in your favorite veggies or even replace chicken with tofu for a plant-based twist! Perfect for Meal Prep: Ideal for making ahead, the stew’s flavors deepen over time, making it even more delicious when reheated. Family-Friendly: A satisfying dish that appeals to everyone—your loved ones will surely ask for seconds! Serving it over a bed of rice or quinoa, you could also enjoy some of our delicious Avocado Chicken Salad on the side. Dive into this bowl of goodness and enjoy cozy nights to the fullest! Slow Cooker Korean Chicken Stew Ingredients For the Stew Boneless, skinless chicken thighs – The sturdiness of thighs ensures hearty bites; switch to chicken breast for a lighter option. Low-sodium chicken broth – Adds moisture and depth; opt for vegetable broth if you prefer a lighter flavor profile. Soy sauce – Infuses umami and saltiness; use tamari for a gluten-free variant. Honey or maple syrup – Provides the perfect touch of sweetness to balance flavors; maple syrup is a wonderful vegan replacement. Rice vinegar – Brightens the dish with its acidity; white wine vinegar works as a suitable substitute. Sesame oil – Adds that essential nutty flavor; you can omit it, but it’s recommended for authenticity. Minced garlic – Infuses aromatic depth; fresh garlic is ideal, but garlic powder can do in a pinch. Grated ginger – Brings warmth and spice to the mix; ground ginger can be used as a substitute – just reduce the amount. For the Vegetables Carrots – Introduces texture and sweetness; feel free to add other vegetables like zucchini for variety. Bell peppers – Adds vibrant color and crunch; use any color variety, with green offering a slightly bitter flavor. Onion – Enhances sweetness and depth; shallots could offer a milder taste if desired. Baby spinach or bok choy – Provides essential leafy greens; spinach can be swapped with Swiss chard if available. For Seasoning and Serving Crushed red pepper flakes (optional) – Sprinkle for a dash of heat; feel free to reduce or omit based on your spice tolerance. Salt and pepper – Essential for enhancing flavors; adjust to personal preference, especially considering the saltiness from the broth and soy sauce. Cooked rice or quinoa (for serving) – Acts as a nourishing base for the stew; cauliflower rice is a fantastic low-carb option. Sliced green onions (for garnish) – Adds a fresh burst of flavor and beautiful color to the dish. Step‑by‑Step Instructions for Slow Cooker Korean Chicken Stew Step 1: Prep Chicken Start by trimming any excess fat from the boneless, skinless chicken thighs. Cut the chicken into bite-sized pieces and set aside. This will ensure that the chicken cooks evenly and absorbs the delicious flavors of your Slow Cooker Korean Chicken Stew. Step 2: Mix the Sauce In a mixing bowl, whisk together low-sodium chicken broth, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Aim for a smooth, well-combined sauce that will infuse your chicken and veggies with rich flavor as they cook. Step 3: Layer Ingredients Pour the chicken pieces into the bottom of the slow cooker, ensuring they’re spread out for even cooking. Then, pour the savory sauce mixture over the chicken, creating a delicious foundation for your stew. Step 4: Add Vegetables Next, layer the sliced carrots, chopped bell peppers, and diced onion on top of the chicken and sauce in the slow cooker. This arrangement allows the vegetables to cook gently, absorbing flavors while adding their sweetness to the Slow Cooker Korean Chicken Stew. Step 5: Season Sprinkle crushed red pepper flakes, salt, and pepper on top of the vegetables to your taste. These seasonings will enhance the overall flavor profile of the stew. Give a gentle stir to combine everything slightly without disturbing the layers too much. Step 6: Slow Cook Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours. Keep it cooking until the chicken is tender and easily shreds with a fork, allowing the flavors to meld beautifully throughout the Slow Cooker Korean Chicken Stew. Step 7: Add Greens During the last 30 minutes of cooking, stir in the baby spinach or bok choy. These leafy greens will wilt quickly, adding vibrant nutrition to your stew. Ensure they are deeply mixed to enhance the overall flavor and healthiness of the dish. Step 8: Serve Before serving, check and adjust the seasoning as needed. Ladle the rich stew over cooked rice or quinoa for a satisfying meal, and garnish with sliced green onions. This finishing touch adds a fresh crunch to your comforting Slow Cooker Korean Chicken Stew. Make Ahead Options These Slow Cooker Korean Chicken Stew ingredients are perfect for meal prep! You can chop the vegetables and prepare the sauce up to 24 hours in advance. Simply store them separately in airtight containers in the refrigerator to maintain freshness and prevent moisture from affecting the vegetables. When you’re ready to enjoy the stew, layer the chicken, sauce, and vegetables in the slow cooker, set it to cook, and forget about it. This way, you can have a comforting and hearty meal ready with minimal effort during busy weeknights. Just remember to stir in the greens during the last 30 minutes of cooking for that vibrant pop of nutrition! How to Store and Freeze Slow Cooker Korean Chicken Stew Fridge: Store leftovers in an airtight container for up to 4 days. Make sure it cools to room temperature before sealing to retain moisture and flavor. Freezer: Freeze in individual portions using freezer-safe containers for up to 3 months. This ensures easy reheating for quick meals later on. Reheating: Gently reheat on the stovetop or in the microwave until steaming hot, ensuring the tenderness of the chicken remains intact. Thawing: For best results, thaw frozen stew in the fridge overnight before reheating. This keeps the texture of your Slow Cooker Korean Chicken Stew just right! Expert Tips for Slow Cooker Korean Chicken Stew Check on Cooking Time: Keep an eye on the cooking time; overcooking can lead to dry chicken. Start checking for tenderness on the lower end of the range. Make Ahead Magic: For a more robust flavor, prepare this Slow Cooker Korean Chicken Stew a day before serving. The flavors deepen beautifully overnight! Meat Thermometer Use: Ensure your chicken reaches an internal temperature of 165°F for safe and delicious results. Avoid Sticking: A non-stick slow cooker is ideal to prevent sticking. If you find it sticking, add a little extra broth or water to keep things juicy. Vegetable Variations: Feel free to experiment with vegetables! Adding sweet potatoes or mushrooms can enhance the texture and nutrition of your stew. Storing Leftovers: Leftovers can be stored in the fridge for up to 4 days. Reheat gently on the stove or in the microwave for a comforting meal any day! What to Serve with Slow Cooker Korean Chicken Stew As the aroma of your stew fills the kitchen, it’s time to think about delightful accompaniments that will elevate your cozy meal experience. Steamed Jasmine Rice: A classic pairing that allows the tender stew to shine, soaking up every savory drop for a comforting bite. Garlicky Spinach: A quick sauté of garlic and fresh spinach brings vibrant color and nutrition, brightening the overall meal. Kimchi: This traditional spicy-sour fermented side adds a crunchy contrast and packs a delightful umami punch! Crispy Spring Rolls: Light and flavorful, these make a fun finger food to scoop up the stew while adding a wonderful crunch. Sesame Cucumber Salad: A refreshing palate cleanser with a hint of sweetness, this salad offers a crisp contrast to the richness of the stew. Asian Pear Salad: A fruity, crunchy salad drizzled with sesame dressing that balances the savory notes of your chicken dish beautifully. Toasted Garlic Bread: Perfect for soaking up any leftover broth, this warm, crusty option adds a comforting texture to your dining experience. Iced Green Tea: To refresh and cleanse the palate, this light beverage provides a subtle hint of earthiness to complement the meal. Chocolate Mochi Ice Cream: For dessert, this sweet treat with its elastic texture offers a fun and culturally inspired finale to your culinary journey. Mango Sticky Rice: A delightful sweet conclusion, this dish adds luscious tropical flavors that resonate beautifully with your dinner. Slow Cooker Korean Chicken Stew Variations Feel free to add your personal touch to this stew and make it even more delightful! Dairy-Free: Replace any dairy ingredients with coconut milk for a creamy texture that enhances the flavors. Spicy Kick: Add sliced jalapeños or a few dashes of sriracha to the mix for a fiery, tantalizing heat. You’ll love the extra kick! Vegetable Medley: Toss in extra veggies like bell peppers, mushrooms, or sweet potatoes to boost nutrition and add vibrant color. Each bite becomes a delightful surprise! Plant-Based Alternative: Swap out chicken for tofu or tempeh, marinated beforehand for an extra flavor boost. This option is perfect for vegetarian friends! Savoury Twist: Experiment with different sauces like teriyaki or hoisin to evolve the flavor profile, creating exciting culinary adventures. Herb Infusion: Add fresh herbs like cilantro or basil on top before serving for an aromatic garnish that elevates the dish. Noodle Addition: Serve the stew over a bed of freshly cooked noodles like udon or rice noodles for a hearty and warming meal. These variations not only enhance the dish but also keep dinner exciting and fresh. If you’re looking for something delicious, try pairing this stew with a light side like Bruschetta Chicken Pasta for a delightful blend of flavors! Slow Cooker Korean Chicken Stew Recipe FAQs What type of chicken should I use for the stew? I recommend boneless, skinless chicken thighs for their tenderness and ability to soak up flavor. If you prefer a leaner option, chicken breast can be used, but it may require a shorter cooking time to prevent it from drying out. How should I store leftover Slow Cooker Korean Chicken Stew? Store leftovers in an airtight container in the fridge for up to 4 days. To retain the best quality, let it cool to room temperature before sealing. This way, it keeps its rich flavors and moisture. Can I freeze the stew? Absolutely! You can freeze your Slow Cooker Korean Chicken Stew in individual portions in freezer-safe containers for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat gently on the stovetop or microwave. What if my chicken is dry after cooking? To avoid dry chicken, always check for tenderness at the lower end of the cooking time range. If you find that your chicken ends up dry, you can add a splash of chicken broth or water when reheating to restore moisture. Is this recipe suitable for people with dietary restrictions? Yes! To make it gluten-free, use tamari instead of soy sauce. For a vegan option, replace the chicken with tofu or tempeh and select vegetable broth. Always double-check ingredient labels if allergies are a concern. When is the best time to add leafy greens to the stew? Add baby spinach or bok choy in the last 30 minutes of cooking. This allows them to wilt perfectly without losing nutritional value, adding a lovely freshness to your Slow Cooker Korean Chicken Stew. Savory Slow Cooker Korean Chicken Stew for Cozy Nights Enjoy a comforting bowl of Slow Cooker Korean Chicken Stew, a nourishing family meal packed with flavor. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 8 hours hrsTotal Time 8 hours hrs 15 minutes mins Servings: 4 servingsCourse: ChickenCuisine: KoreanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Stew2 lbs Boneless, skinless chicken thighs Switch to chicken breast for a lighter option.4 cups Low-sodium chicken broth Opt for vegetable broth for a lighter flavor.1/2 cup Soy sauce Use tamari for gluten-free.1/4 cup Honey or maple syrup Maple syrup is a vegan alternative.2 tablespoon Rice vinegar White wine vinegar is a suitable substitute.2 tablespoon Sesame oil Recommended for authenticity but can be omitted.4 cloves Minced garlic Fresh garlic is ideal.1 tablespoon Grated ginger Reduce if using ground ginger.For the Vegetables2 cups Carrots Feel free to add other vegetables.1 cup Bell peppers Any color is fine.1 medium Onion Shallots can provide a milder taste.2 cups Baby spinach or bok choy Spinach can be swapped with Swiss chard.For Seasoning and Serving1 teaspoon Crushed red pepper flakes Optional, adjust based on spice tolerance.to taste Salt Adjust according to preference.to taste Pepper Essential for enhancing flavors.4 cups Cooked rice or quinoa Cauliflower rice is a low-carb option.2 tablespoon Sliced green onions For garnish. Equipment Slow Cooker Method Step-by-Step Instructions for Slow Cooker Korean Chicken StewStart by trimming any excess fat from the boneless, skinless chicken thighs. Cut the chicken into bite-sized pieces and set aside.In a mixing bowl, whisk together low-sodium chicken broth, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.Pour the chicken pieces into the slow cooker. Then, pour the savory sauce mixture over the chicken.Layer the sliced carrots, chopped bell peppers, and diced onion on top of the chicken and sauce.Sprinkle crushed red pepper flakes, salt, and pepper on top of the vegetables to taste.Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours.During the last 30 minutes of cooking, stir in the baby spinach or bok choy.Before serving, check and adjust the seasoning as needed. Ladle the stew over cooked rice or quinoa and garnish with sliced green onions. Nutrition Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 3500IUVitamin C: 60mgCalcium: 50mgIron: 3mg NotesFor best results, prepare this stew a day before serving to enhance flavors. Store leftovers in an airtight container for up to 4 days. Tried this recipe?Let us know how it was!
