Korean Chicken Stew (Slow Cooker)

Slow cooker Korean chicken in a white bowl on a marble background.

4.90 from 19 votes

Korean Chicken Stew (Slow Cooker)

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.

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: Asian, Korean

Servings:

Author: Helen Schofield

Equipment

slow cooker with temperature probe

Ingredients

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

cups/ounces - grams/ml

Instructions

Place the chicken, vegetables, garlic, ginger, and chilies (if using) into the slow cooker.
2 potatoes, 2 carrots, 1 onion, 2 pounds chicken thighs, 6 mushrooms, 5 garlic cloves, 1 piece fresh ginger, 2 chilies
Combine all of the sauce ingredients and pour over the ingredients in the pot.
1/3 cup soy sauce, 4 tablespoons dark brown sugar, 2 tablespoons oyster sauce, 3 tablespoons rice wine, ¼ teaspoon pepper
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.
2 tablespoons cornflour
Just before serving, stir in the sesame oil.
2 teaspoons sesame oil
Sprinkle a chopped spring onion / scallion or two and some toasted sesame seeds over every serving of chicken. Serve with cooked rice or noodles.
5 spring onions, 2 tablespoons sesame seeds, rice or noodles*

Notes

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!

Nutrition