Throw chicken and a few Asian flavours into your slow cooker, turn it on, and go about your day. When you get back home, sprinkle bowls of chicken with scallions and sesame seeds… and you’ve got a delicious Korean chicken stew that looks like you spent hours making it!
Aren’t slow cookers just the business? Even if you prepare and chop the ingredients in the morning, it still feels like the meal cooked itself when you open the door that night and smell the loveliness pervading your home.
So why don’t I use my slow cooker more? I use it for this yummy Olive Garden copycat crockpot chicken gnocchi soup and that’s about it some years.
What you’ll love about Korean chicken stew
- Apart from the lovely sounding Asian flavours, what attracted me to this recipe is the fact that you dump everything in the slow cooker, switch it on and leave it. So… dump and go!
- No pre-cooking of anything required.
- It’s packed full of vegetables. I actually added in more vegetables for a really balanced and nutritious meal.
- Add chilies for a bit of spicy pizzazz, or skip them. Up to you!
- The flavours are quite subtle, because they’ve been mixing with the chicken juices all day.
About the ingredients
- lots of veggies! Potatoes, onions, carrots, mushrooms
- garlic and ginger
- chicken thighs
- optional chilies!
- plus the simple sauce: soy sauce, brown sugar (or honey), oyster sauce, rice wine, pepper
- to finish (makes all the difference): sesame oil, chopped spring onions/scallions, sesame seeds
What does the sauce taste like?
I think the sauce is very much like a mildly flavoured homemade teriyaki sauce. The ingredients are similar – soy sauce, oyster sauce, garlic, rice wine, and brown sugar.
How to serve it
I like to keep things simple and serve this delicious Korean chicken with some plain rice.
Before serving, sprinkle over chopped spring onions/scallions and sesame seeds to brighten up the dish.
Pro tip: Stir through some sesame oil at the last minute. It makes a huge difference to the taste of the dish. Then sprinkle over some spring onions and sesame seeds to serve. Delicious!
Then suddenly this isn’t just another average brown casserole cooked in the slow cooker.
Like all good casseroles, this meal will freeze perfectly. Simply freeze in airtight containers for up to 6 months. Defrost and reheat either in the microwave at 80% power or in a saucepan.
Yes you can. Simply put everything into the pot except the cornflour. Then cook on high for 10 minutes, letting the pressure release naturally for another 10 minutes. Add the cornflour mixed with a little water and put on the saute or reduce setting for a few minutes until slightly thickened, as with the slow cooker version.
More easy slow cooked meals
- easy crockpot chicken gnocchi soup (Olive Garden copycat – slow cooker or pressure cooker!)
- perfect Thai chicken and butternut squash curry (stove top, slow cooker or pressure cooker!)
- easy slow cooked Greek lamb with lemon garlic potatoes (oven or slow cooker!)
- Thai pumpkin and red lentil soup (vegetarian and delicious!)
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Korean Chicken Stew (Slow Cooker)
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
for the chicken
- 2 potatoes peeled and cubed (roughly an inch square)
- 2 carrots peeled and chopped into chunks
- 1 onion (large), chopped
- 2 pounds chicken thighs chopped into large pieces
- 6 mushrooms quartered
- 5 garlic cloves peeled and roughly chopped
- 1 piece fresh ginger peeled and chopped
- 2 chilies dried & whole (purely optional)
for the sauce
- 2 teaspoons sesame oil
- 5 spring onions (US scallions)
- 2 tablespoons sesame seeds toasted
- rice or noodles*
- 2 tablespoons cornflour mixed with a little water from the tap
- Place the chicken, vegetables, garlic, ginger, and chilies (if using) into the slow cooker.
- Combine all of the sauce ingredients and pour over the ingredients in the pot.
- Cook for 6 hours (low) or 4 hours (high). About half an hour before the end of the cooking time, slowly stir in the cornflour and water to thicken the sauce.
- Just before serving, stir in the sesame oil.
- Sprinkle a chopped spring onion / scallion or two and some toasted sesame seedsh over every serving of chicken.