Slow cooker Korean chicken

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. 

Course Main Course
Cuisine Asian, Korean
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4
Calories 742 kcal
Author Helen


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

  • 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

to serve

  • 2 teaspoons sesame oil
  • 5 scallions (one bunch)
  • 2 tablespoons sesame seeds toasted
  • rice or noodles*

for thickening

  • 2 tablespoons cornflour mixed with a little water from the tap
US Customary - Metric


  1. Place the chicken, vegetables, garlic, ginger, and chilies (if using) into the slow cooker.
  2. Combine all of the sauce ingredients and pour over the ingredients in the pot.
  3. 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.

  4. Just before serving, stir in the sesame oil.
  5. Sprinkle a chopped spring onion / scallion or two and some toasted sesame seedsh over every serving of chicken.

Recipe Notes

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!


Nutrition Facts
Slow cooker Korean chicken
Amount Per Serving
Calories 742 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 10g50%
Cholesterol 222mg74%
Sodium 1544mg64%
Potassium 1342mg38%
Carbohydrates 43g14%
Fiber 5g20%
Sugar 16g18%
Protein 45g90%
Vitamin A 5635IU113%
Vitamin C 53mg64%
Calcium 143mg14%
Iron 6.9mg38%
* Percent Daily Values are based on a 2000 calorie diet.