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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.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 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 Vegetables
  • 2 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 Serving
  • 1 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 Stew
  1. Start by trimming any excess fat from the boneless, skinless chicken thighs. Cut the chicken into bite-sized pieces and set aside.
  2. In a mixing bowl, whisk together low-sodium chicken broth, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
  3. Pour the chicken pieces into the slow cooker. Then, pour the savory sauce mixture over the chicken.
  4. Layer the sliced carrots, chopped bell peppers, and diced onion on top of the chicken and sauce.
  5. Sprinkle crushed red pepper flakes, salt, and pepper on top of the vegetables to taste.
  6. Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours.
  7. During the last 30 minutes of cooking, stir in the baby spinach or bok choy.
  8. 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

Notes

For best results, prepare this stew a day before serving to enhance flavors. Store leftovers in an airtight container for up to 4 days.

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