Let’s talk about a dish that does all the work while you binge your favorite show. This Slow Cooker Korean Chicken is sticky, sweet, spicy, and so tender it’ll fall off the bone with a stern glance. Plus, your kitchen will smell like a Seoul street food stall—no passport required.

Why This Recipe Works

Flavor bomb: Gochujang (Korean chili paste) and soy sauce create a deep, umami-rich glaze that clings to every nook of the chicken.
Effortless cooking: The slow cooker does the heavy lifting—just dump, set, and walk away. Perfect for busy weeknights or lazy Sundays.
Versatile serving: Pile it on rice, stuff it in tacos, or slap it on a sandwich. Leftovers (if they exist) taste even better the next day.
Customizable heat: Adjust the spice level by tweaking the gochujang or adding a drizzle of honey for balance.

Ingredients

3 lbs bone-in, skin-on chicken thighs (or drumsticks, but thighs stay juicier)
1/2 cup soy sauce (low-sodium if you’re watching salt)
1/4 cup gochujang (start with 2 tbsp if you’re spice-shy)
1/3 cup brown sugar (packed, because we’re not monsters)
1/4 cup rice vinegar (apple cider vinegar works in a pinch)
5 garlic cloves, minced (or 2 tsp pre-minced from a jar—we won’t judge)
1 tbsp grated fresh ginger (or 1 tsp ground ginger in desperation)
1 tbsp sesame oil (don’t skip—this is the flavor MVP)
1 tsp black pepper (freshly cracked if you’re fancy)
1/2 cup chopped scallions (for garnish, aka the confetti of flavor)
1 tbsp toasted sesame seeds (optional, but they make it ~instagrammable~)

Equipment Needed

6-quart slow cooker (or larger—no one likes a crowded pot)
Mixing bowl (for the sauce, unless you’re a live-dangerously type who mixes it straight in the cooker)
Tongs (to flip chicken without losing a finger)
Basting brush (optional, for extra saucy love)

Instructions

Step 1: Whisk the Sauce Like You Mean It

In a bowl, combine soy sauce, gochujang, brown sugar, rice vinegar, garlic, ginger, sesame oil, and black pepper. Whisk until the sugar dissolves and the sauce looks like a glossy, spicy lava. Taste it—adjust gochujang for heat or add a splash of water if it’s too salty. Pro tip: Double the sauce and stash half in the fridge for stir-fries later.

Step 2: Chicken, Meet Your Saucy Fate

Pat the chicken dry with paper towels (this helps the sauce stick better). Arrange thighs in the slow cooker, skin-side up. Pour the sauce over them, using a brush or spoon to coat each piece. Don’t stir—the skin will crisp slightly as it cooks. Cover and set to low for 6 hours or high for 3.5 hours (low is better for melt-in-your-mouth texture).

Step 3: Baste for Maximum Flavor

After 2 hours, open the lid (quickly—don’t let all the heat escape!) and baste the chicken with the pooled sauce. This builds layers of flavor. Tip: If the sauce looks thin, prop the lid open with a wooden spoon for the last hour to thicken it.

Step 4: Broil for That Crispy Edge

Transfer chicken to a foil-lined baking sheet using tongs. Broil on high for 3–5 minutes until the skin caramelizes and gets sticky-charred bits. Meanwhile, skim excess fat from the sauce in the cooker and simmer on high uncovered for 10 minutes to reduce.

Step 5: Garnish and Serve Like a Pro

Drizzle the reduced sauce over the chicken, then shower with scallions and sesame seeds. Serve with steamed rice and quick-pickled cucumbers (just mix sliced cukes with rice vinegar, sugar, and salt). Tip: Let the chicken rest 5 minutes before serving—it’ll stay juicier.

Tips and Tricks

Skin-on vs. skinless: Skin keeps the meat moist, but if you’re anti-skin, add 1 tbsp cornstarch to the sauce to help it cling.
Gochujang swap: Sriracha or sambal oelek work in a pinch, but the flavor won’t be as complex. Add 1 tsp honey to mimic gochujang’s sweetness.
Vegetable boost: Toss in bell peppers or carrots during the last hour of cooking—they’ll soak up the sauce without turning to mush.
Make it ahead: Cook the chicken, shred it, and store in the sauce for up to 3 days. Reheat with a splash of water to loosen the glaze.
Freeze it: Portion cooled chicken and sauce in freezer bags for up to 2 months. Thaw overnight, then reheat in a skillet for crispy edges.

Recipe Variations

Spicy Pineapple Twist: Add 1 cup diced pineapple in the last hour for a sweet-tangy kick.
Korean BBQ Tacos: Shred the chicken, pile into tortillas with kimchi and cilantro.
Sticky Wings: Use 4 lbs wings instead of thighs; broil until lacquered.
Vegetarian Hack: Swap chicken for tofu or mushrooms—marinate first for 30 minutes.
Bowl Meal: Serve over quinoa with roasted broccoli and a fried egg.

Frequently Asked Questions

Can I use boneless chicken?
Yes, but reduce cook time to 2.5 hours on low—boneless meat dries out faster. Keep an eye on it, and baste every hour to lock in moisture.

My sauce is too thin. How do I thicken it?
Mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the simmering sauce, and cook for 5 minutes. Or reduce it uncovered on the stovetop for faster results.

Is gochujang super spicy?
It’s more savory than fiery, but start with 2 tbsp and add more later. For mild palates, add 1 tbsp honey or skip the broiling step (spice mellows during slow cooking).

Summary

This Slow Cooker Korean Chicken is a no-fuss, big-flavor win. With a sticky-sweet-spicy glaze and fall-apart tenderness, it’s a crowd-pleaser that practically cooks itself.