Recipes

New Beginnings & Slow Cooker Korean Chicken

This fall season has been magical.  Everywhere I turn, it seems people are sharing beautiful news.  Engagements (I learned of two in the same week, both for darling couples!), pregnancies, graduate school admissions, new homes, and new jobs.  It is incredible to share our own happiness in our upcoming wedding with people who are similarly glowing with excitement.  How appropriate is it to have so many new beginnings happening around this season?

As exciting as it all is, we’ve been caught up in the frenzy without taking a break to just relax.  We’ve ate out more times than I’d like to admit. Finally, this week I decided I needed to make our family meals a priority again.  Luckily, this is where it helps to rely on tools to cut back on the time spent cooking and maximize the time spent enjoying a meal together.  Insert Slow Cooker Korean Chicken here.

Slow Cooker Korean Chicken

Slow Cooker Korean Chicken

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Slow Cooker Korean Chicken

As you know, I’ve relied heavily on tools to help mitigate our busy schedules with my love of cooking.  The pressure cooker, the sous vide, and the slow cooker – all my faves when it comes to making amazing meals without much effort.  Originally, I  planned this recipe as part of my sous vide series, but we ended up liking it so much better as a slow cooker meal.

I love Korean food and have ever since I went to Korea Town in Los Angeles one labor day in 2011.  The balancing act of heat, sour, savory, and sweet, amazes me and I love the strong flavors of sesame.   And, while this recipe is not a traditional Korean recipe, I tried to capture all the flavors I love from Korean food.  Serve with rice, easy homemade kimchi, and a glass of soju.

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Korean-Inspired Slow Cooker Chicken
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Instructions
  1. Mix gochujang, soy sauce, sugar, sesame oil, ginger, garlic, and salt in a bowl (with a lid for covering) or ziplock bag.
  2. Add chicken and coat evenly. Cover or seal bag and refrigerate overnight.
  3. Add to slowcooker and cook on LOW for 8-10 hours or HIGH for 4 hours.
  4. Remove chicken. It should be falling off the bone, but go ahead and help it off with a fork and shred.
  5. Move to a cast iron or other heavy bottomed pan and broil or char using a blowtorch.
  6. Serve atop rice, as a fusion taco topping, or with salad.
  7. Top with roasted sesame seeds.

Korean Chicken-1

We are now in our last days as the fiancé and fiancée. It. Is. Magical.