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 Korean style dinner that looks like you spent hours making it!
As we all know, slow cookers are perfect for people who don’t have much time to cook. So probably most of us on an average week night!
They’re most certainly perfect for me, since I now have ZERO time to cook dinner (OK, slight exaggeration. Mr. Scrummy likes to ‘joke’ that I use our baby son as an excuse every time I don’t manage to do something these days: ‘Ah, because you only have one hand…’)
Seriously, though, 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?
Mostly I don’t feel like I have many slow cooker recipes, so when I spotted this on the Korean recipe blog My Korean Kitchen I decided to give it a go.
And… Korean! That’s something I haven’t tried before in any shape or form.
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.
No pre-cooking of anything required.
I did adapt the recipe a little from the original. I skipped the chilies, but only because I thought I might give some of the finished meal to my baby.
If you don’t have anything against chilies, keep them in the recipe for a bit more pizazz.
I also added in more vegetables for a better balanced meal.
Apart from those little tweaks I kept this slow cooker Korean chicken recipe virtually the same. I served it with rice, and it was absolutely delicious.
The flavours aren’t too ‘in your face’. They’re quite subtle, because they’ve been mixing with the chicken juices all day.
And in fact now that I think about it 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.
The spring onions and sesame seeds scattered over this dish when you serve it take it to the next level.
Suddenly it isn’t just another average brown casserole cooked in the slow cooker – it’s a delicious oriental delicacy that looks like you slaved away over it for hours!
Slow cooker Korean chicken
Just chop up a few vegetables and throw in your slow cooker with some chicken thighs and simple Asian flavours for a delicious Korean chicken dinner.
for the chicken
- 2 potatoes peeled and cubed (roughly an inch square)
- 2 carrots peeled and chopped into chunks
- 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
- 1/3 cup soy sauce
- 4 tablespoons dark brown sugar or replace 2 with honey
- 2 tablespoons oyster sauce
- 3 tablespoons rice wine or mirin
- ¼ teaspoon pepper
- 2 teaspoons sesame oil
- 5 scallions (one bunch)
- 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.
Recipe based on this one on My Korean Kitchen.
I bought my toasted sesame seeds at an Asian supermarket, but if you can’t find any it’s easy to toast your own in a dry frying pan. It just adds an extra step to the recipe of course, so definitely ready toasted are better!
I usually serve this delicious Korean chicken with rice. I allow ½ cup per person. Like most people, I’m usually guilty of making too much rice – although you can always make fried rice with the leftovers!
I didn’t have any cornflour to thicken the sauce the first time I made this, so I used ordinary flour instead. Worked just fine!
scallions = spring onions!