Slow Cooker Korean BBQ Chicken is tender shredded chicken cooked low and slow in a sweet, savory, and slightly spicy gochujang‑based sauce with soy, garlic, ginger, and sesame. The result is juicy, flavorful meat that’s perfect over rice, tucked into tacos or lettuce wraps, or piled onto buns for Korean‑inspired sliders and sandwiches.
What is Slow Cooker Korean BBQ Chicken?
Slow Cooker Korean BBQ Chicken takes the flavor profile of Korean barbecue—soy sauce, garlic, ginger, toasted sesame oil, brown sugar or honey, and gochujang (Korean chili paste)—and lets a crockpot do the work of braising chicken until it practically falls apart.
Most recipes start with boneless, skinless chicken thighs or breasts layered in a slow cooker and covered with a sauce made from soy, brown sugar, sesame oil, rice vinegar, garlic, ginger, and gochujang, then cooked on low 4–6 hours or high 2–3 hours.
Some versions cook the chicken first in a simple broth with aromatics, then drain and toss it in a thickened Korean BBQ sauce for the final 30 minutes. Others build the sauce directly in the slow cooker, whisking everything together and then adding the chicken. Once cooked, the chicken is shredded and tossed back into the sauce to soak up flavor, and the sauce is sometimes thickened with a cornstarch slurry into a glossy glaze.
Equipment
- 4–6 quart slow cooker with lid
- Large mixing bowl or glass measuring cup for whisking the sauce
- Cutting board and sharp knife for trimming chicken and mincing garlic/ginger if using fresh
- Whisk to combine sauce ingredients smoothly
- Tongs and two forks (or meat claws) for handling and shredding the cooked chicken
- Optional skillet if you want to sear chicken thighs before slow cooking for extra flavor
Ingredients
Ingredient lists vary slightly, but nearly all Slow Cooker Korean BBQ Chicken recipes use a combination of chicken, soy sauce, gochujang, sweetener, aromatics, and sesame oil.
Chicken:
- 2–3 pounds boneless, skinless chicken thighs and/or breasts
- Salt and pepper to lightly season the chicken (especially if not using a very salty sauce)
Sauce base:
- ½–¾ cup low‑sodium soy sauce
- ¼–½ cup brown sugar or honey (often a mix, depending on how sweet you want it)
- 2–4 tablespoons gochujang (Korean chili paste), adjusted for heat
- 1–3 tablespoons rice vinegar or rice wine (for brightness and balance)
- 1–2 tablespoons toasted sesame oil
- ¼–½ cup chicken broth or water to thin the sauce slightly and help it cook
Aromatics and seasoning:
- 3–6 cloves garlic, minced or grated
- 1–2 tablespoons fresh ginger, minced or grated
- ½–1 teaspoon crushed red pepper flakes (optional, for extra heat)
- 1–2 green onions, chopped (used in cooking or for garnish)
Thickening and garnish:
- 1–2 tablespoons cornstarch mixed with equal water (slurry, to thicken sauce after shredding)
- Sesame seeds and sliced green onions for garnish
These quantities typically yield enough chicken for 6–8 servings, especially when served over rice or in sliders.
Step-by-step instructions
Slow Cooker Korean BBQ Chicken is designed to be low‑effort: the active prep time is often under 10 minutes, and the rest is slow, hands‑off cooking. Most versions follow a simple sequence: mix sauce, add chicken, cook, shred, thicken, and serve.
The slow cooker is sprayed with nonstick cooking spray or lightly greased. Chicken thighs or breasts are trimmed of excess fat, patted dry, and seasoned lightly with salt and pepper. They are then arranged in a single layer (or slightly overlapping) in the bottom of the crock.
In a bowl or measuring cup, the sauce is whisked together. Soy sauce, brown sugar or honey, chicken broth or water, rice vinegar, sesame oil, gochujang, garlic, ginger, and any chili flakes are combined and whisked until smooth and well‑mixed. Some recipes pre‑cook the sauce briefly on the stovetop with a cornstarch slurry to thicken it before adding to the slow cooker, but most simply add the cornstarch later.
The sauce is poured evenly over the chicken in the crockpot, ensuring each piece is coated. The lid is placed on the slow cooker, and the chicken is cooked on LOW for 4–6 hours or on HIGH for 2–3 hours, until the chicken is fully cooked and very tender. Chicken thighs are more forgiving and stay juicy even with longer cooking; breasts may be better on the shorter end of the time range to prevent dryness.
Once the chicken is cooked, it is removed to a cutting board or large bowl and shredded using two forks (or meat claws). Over‑shredding can make the texture mushy, so some recipes advise leaving small bite‑size chunks rather than very fine shreds. Meanwhile, any excess fat on top of the sauce can be skimmed off with a spoon if desired.
If the sauce in the slow cooker looks thin, a cornstarch slurry is whisked together—typically 1–2 tablespoons cornstarch with an equal amount of cold water—and stirred into the hot liquid. The shredded chicken is returned to the crockpot and tossed to coat in the sauce. The slow cooker is set to HIGH for another 20–30 minutes to allow the sauce to thicken and cling to the chicken.
After this final cook, the chicken should be glossy, coated, and saucy but not soupy. It is then ready to serve, garnished with sesame seeds and sliced green onions.
Texture and flavor tips
The ideal Slow Cooker Korean BBQ Chicken has tender, juicy chicken coated in a thick, sticky sauce that’s sweet, savory, tangy, and moderately spicy. Using boneless, skinless thighs helps keep the meat moist; they contain more fat and connective tissue than breasts and hold up better to long, slow cooking. If using breasts, cutting them into large chunks before cooking or cooking on LOW and checking early can help avoid dryness.
Gochujang is the star ingredient for Korean BBQ flavor. It brings heat, depth, and a subtle fermented sweetness; using too little can make the sauce taste like generic teriyaki, while too much can make it overwhelmingly spicy. Many recipes suggest starting with 2–3 tablespoons and adjusting to taste.
Balancing sweet, salty, and tangy is important. Brown sugar or honey balances the chili and saltiness of soy sauce and gochujang, while rice vinegar adds acidity that brightens the flavors. Toasted sesame oil should be used sparingly—a tablespoon or two is enough to give a nutty aroma without making the sauce heavy or bitter.
Thickening the sauce at the end makes a big difference in mouthfeel. A cornstarch slurry cooked on HIGH for 20–30 minutes transforms a thin cooking liquid into a clingy glaze that hugs the shredded chicken, making it better for sandwiches, tacos, and rice bowls. If the sauce thickens too much, a splash of broth or water can be stirred in to loosen it.
Variations and serving ideas
Slow Cooker Korean BBQ Chicken is very versatile. Some recipes tweak the sauce by adding hoisin sauce or oyster sauce for extra umami and body. Others incorporate grated onion or pureed pear or apple into the sauce, which is a traditional Korean BBQ technique to add sweetness and tenderize meat.
For sliders and sandwiches, the shredded Korean BBQ chicken is piled onto toasted buns or Hawaiian rolls and topped with crunchy slaw—often an Asian‑style slaw with cabbage, carrots, and a sesame‑ginger dressing, or kimchi slaw for extra tang and heat. A drizzle of sriracha mayo or gochujang mayo takes the sandwiches up another notch.
For rice bowls, the chicken is served over steamed white rice or cauliflower rice, with toppings like cucumber slices, shredded carrots, pickled radish, kimchi, and a fried egg. Lettuce wraps are another light option—butter lettuce or romaine leaves filled with rice, chicken, and veggies, finished with sesame seeds and scallions.
Heat level and dietary needs are easy to adjust. To make it milder, you can reduce the gochujang and omit extra chili flakes; for spicier versions, hot gochujang plus extra flakes or a bit of gochugaru (Korean chili flakes) can be added. Gluten‑free versions use tamari or coconut aminos instead of soy sauce and ensure the gochujang is gluten‑free.
Make-ahead, storage, and leftovers
Slow Cooker Korean BBQ Chicken is ideal for meal prep and feeding a crowd. Once cooked and cooled, it can be stored with its sauce in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much in the fridge.
The chicken also freezes well; many cooks portion it into freezer bags or containers for quick future meals. Thaw overnight in the fridge and reheat as needed for rice bowls, tacos, sliders, or wraps.
For parties or game day, the slow cooker can be switched to WARM and used as a serving vessel, with guests assembling their own sandwiches, tacos, or bowls from a DIY toppings bar. Because the flavor is bold and crowd‑pleasing, it pairs well with simple sides like steamed rice, roasted vegetables, sesame green beans, or basic slaw.
As a recipe style, Slow Cooker Korean BBQ Chicken hits the sweet spot of weeknight cooking and entertaining: minimal prep, pantry‑friendly ingredients, set‑and‑forget convenience, and a big payoff in the form of tender, shredded chicken bathed in a sweet‑heat Korean barbecue sauce that works across multiple serving formats.