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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. 
4.86 from 14 votes
Prep Time 10 mins
Cook Time 6 hrs
Cuisine Asian, Korean
Servings (click to change) 4
Author Helen

Equipment (affiliate links)


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 spring onions (US scallions)
  • 2 tablespoons sesame seeds toasted
  • rice or noodles*

for thickening

  • 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.

Toasting the sesame seeds

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!

How to serve this meal

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!

Cornflour/cornstarch or flour?

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!


Calories: 742kcalCarbohydrates: 43gProtein: 45gFat: 42gSaturated Fat: 10gCholesterol: 222mgSodium: 1544mgPotassium: 1342mgFiber: 5gSugar: 16gVitamin A: 5635IUVitamin C: 53mgCalcium: 143mgIron: 6.9mg
Tried this recipe?Let me know if you liked it!