Description
This comforting Slow Cooker Korean Chicken Stew combines tender chicken thighs with flavorful vegetables and a spicy gochujang-infused broth, perfect for an easy and satisfying meal.
Ingredients
Units
Scale
Ingredients
- 750g of boneless skinless chicken thighs
- 1 onion, chopped
- 1 large carrot, chopped
- 150g of mushrooms, halved
- 1 tablespoon of minced garlic
- 2 tablespoons of gochujang (add more if you like)
- 2 tablespoons of soy sauce
- 2 level tablespoons of brown sugar
- 1 tablespoon of sesame oil
- 2 cups (480ml) of chicken stock
- 4 spring onions (green part), chopped
- 1.5 tablespoons of cornstarch
- salt and black pepper to season
Instructions
- Add Ingredients: Add all ingredients, excluding the spring onions, cornstarch, salt, and pepper, to a slow cooker.
- Combine Everything: Stir to combine everything thoroughly.
- Cook Stew: Cover the slow cooker with the lid and cook on high for 2-3 hours or on low for 4-5 hours.
- Add Cornstarch Slurry: During the last hour on high or last 2 hours on low, mix cornstarch with a couple of tablespoons of water to make a slurry. Stir this into the sauce.
- Season: Taste and season the stew as needed with salt and black pepper.
- Garnish: Sprinkle with the chopped spring onions.
- Serve: Enjoy your delicious Korean Chicken Stew!
Notes
- Adjust the amount of gochujang to suit your preferred spice level.
- Use the cornstarch slurry to thicken the stew during the final cooking phase.
- Season with salt and black pepper at the end to taste.
