The Easiest Slow Cooker Korean BBQ Chicken Recipe Ever Made

Savory slow cooker Korean BBQ chicken promises a mouthwatering journey through bold flavors and tender meat.

Delicate spices and rich marinades dance together in a culinary symphony.

Korean cuisine brings remarkable depth to home cooking with minimal effort.

Small kitchen adventures can transport you across continents without leaving your dining room.

Subtle hints of ginger and garlic weave through succulent chicken pieces.

Weeknight dinners become extraordinary with this simple yet impressive dish.

Let the aroma of this recipe inspire you to create something truly memorable.

Why Korean BBQ Chicken in the Slow Cooker Is a Must-Try

• Hands-Off Cooking Magic: The slow cooker does all the hard work, allowing you to walk away and return to perfectly tender, flavorful chicken without constant monitoring or complex cooking skills.
• Crowd-Pleasing Flavor Explosion: Combining sweet brown sugar, tangy rice vinegar, and savory soy sauce creates an irresistible Korean BBQ sauce that transforms ordinary chicken into a restaurant-quality meal everyone will love.
• Versatile Dinner Solution: Easily adaptable for meal prep, weeknight dinners, or casual gatherings, this shredded chicken can be served over rice, in tacos, sandwiches, or as a protein-packed salad topping.

Korean BBQ Chicken (Slow Cooker) Ingredients

• Soy Sauce: Salty base that gives deep umami flavor to the Korean BBQ sauce.
• Brown Sugar: Adds sweetness and helps create caramelization for rich flavor.
• Rice Vinegar: Provides tangy brightness and balances the sweet and savory elements.
• Hoisin Sauce: Thick Chinese sauce that brings sweet and savory complexity.
• Sesame Oil: Authentic Asian flavor enhancer with nutty undertones.

• Garlic, Ginger: Essential Korean flavor base that adds warmth and depth to the dish.
• Sriracha: Optional spicy element for those who enjoy heat.

• Chicken Breasts, Chicken Thighs: Tender meat that absorbs the Korean BBQ sauce beautifully. Thighs provide more moisture and flavor compared to breasts.

• Sesame Seeds: Adds nutty crunch and traditional Korean presentation.
• Green Onions: Fresh, mild onion flavor that brightens the dish.

Korean BBQ Chicken Slow Cooker Steps

Step 1: Whip Up the Flavor Explosion

• Soy sauce
• Brown sugar
• Rice vinegar
• Hoisin sauce
• Sesame oil
• Minced garlic
• Grated ginger
• Sriracha (optional for extra kick)

Stir everything until the sugar melts completely and the ingredients dance together harmoniously.

Step 2: Prepare the Chicken Bed

Place chicken pieces into the slow cooker, then lovingly pour the prepared sauce all over.

Make sure every inch of chicken gets a delicious coating.

Step 3: Let the Magic Happen

Cover the slow cooker and let it work its wonder.

Cook on low setting for 6-7 hours or high setting for 3-4 hours.

The chicken should become so tender it practically falls apart.

Step 4: Transform the Chicken

Pull the cooked chicken out and use two forks to shred it into delectable pieces.

Return the shredded chicken back to the sauce, mixing thoroughly to ensure maximum flavor absorption.

Step 5: Create Your Culinary Masterpiece

• Steamed rice
• Sautéed vegetables
• Soft noodles

Sprinkle with sesame seeds and fresh chopped green onions for that perfect finishing touch.

Step 6: Savor the Moment

Dive into your incredible slow-cooked Korean BBQ chicken and relish every single bite of this flavor-packed meal!

Korean BBQ Chicken Slow Cooker Notes

• Adjust sriracha levels to match your spice tolerance, creating a personalized flavor profile that won't overwhelm your palate.
• Shredded chicken stores perfectly in airtight containers for up to 4 days, making quick lunches and dinners a breeze.
• Opt for low-sodium soy sauce to control salt intake without compromising the rich, complex flavor of the dish.
• Portion and freeze the cooked chicken in freezer-safe bags for convenient future meals that taste just as delicious as the day you made them.
• Swap chicken with tofu or lean pork for a versatile protein alternative that maintains the recipe's authentic Korean BBQ essence.

Reheat Korean BBQ Chicken Without Losing Sweetness

• Store leftover Korean BBQ chicken in an airtight container within 2 hours of cooking. Properly sealed, the chicken will stay fresh for 3-4 days in the refrigerator.
• Transfer cooled chicken to freezer-safe containers or heavy-duty freezer bags. Seal tightly, removing excess air. Frozen chicken maintains quality for up to 3 months.
• Warm chicken in a skillet over medium heat, adding a splash of water or reserved sauce to prevent drying. Stir occasionally until heated through, about 5-7 minutes.
• Place chicken in a microwave-safe dish, cover with a damp paper towel. Heat in 30-second intervals, stirring between each, until temperature reaches 165°F for food safety.

Best Sides for Slow Cooker Korean BBQ Chicken

• Pair with Crisp Korean Rice Wine: Serve a chilled glass of makgeolli, a traditional Korean rice wine with slightly sweet and tangy notes that perfectly complement the BBQ chicken's rich flavors.
• Enhance with Crunchy Asian Slaw: Create a refreshing side of cabbage, carrots, and cilantro dressed in a light rice vinegar and sesame oil dressing to balance the chicken's intense savory-sweet profile.
• Match with Smooth Jasmine Rice: Prepare fluffy jasmine rice to soak up the delicious Korean BBQ sauce, creating a harmonious base that lets the chicken's complex flavors shine through.
• Boost with Pickled Cucumber Banchan: Prepare quick Korean-style pickled cucumbers with rice vinegar and red pepper flakes to provide a tangy, cool contrast to the warm, succulent chicken.

Korean BBQ Chicken Done Differently

• Gluten-Free Adaptation: Replace soy sauce with tamari or coconut aminos to make the recipe gluten-free. Use low-sodium options to control salt intake while maintaining authentic Korean flavors.
• Vegetarian Option: Swap chicken with firm tofu or jackfruit, pressing and marinating the protein beforehand to absorb maximum sauce flavor. Adjust cooking time to prevent overcooking plant-based proteins.
• Spicy Lovers' Version: Increase sriracha amount or add Korean gochujang paste for extra heat. Include diced jalapeños or red pepper flakes to amplify the spice profile while keeping the original recipe's essence.
• Low-Carb Alternative: Remove brown sugar and substitute with monk fruit sweetener or erythritol. Serve over cauliflower rice or zucchini noodles instead of traditional rice to reduce carbohydrate content.

FAQs

• Is this recipe spicy?

The sauce can be adjusted for heat. Sriracha adds a mild kick, but you can reduce or omit it for a milder version. For more heat, add extra sriracha or red pepper flakes.

• Can I use frozen chicken?

Yes, you can use frozen chicken breasts or thighs. Just add 1-2 hours to the cooking time to ensure it’s fully cooked and reaches safe internal temperature.

• What if I don't have rice vinegar?

You can substitute with apple cider vinegar or white wine vinegar. These alternatives will provide similar tangy notes to the sauce and work well in the recipe.

• Do I need a specific type of chicken?

No, both chicken breasts and thighs work great. Thighs tend to be more tender and flavorful, while breasts are leaner. Choose based on your preference or what you have available.

Slow Cooker Korean BBQ Chicken Recipe

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4.7 from 33 reviews

• Total Time: 7 hours 10 minutes
• Yield: 4 1x

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Description

Korean BBQ Chicken brings bold flavors straight from Seoul’s street kitchens, melding tender chicken with rich, caramelized sauces. Effortless slow cooking ensures a mouthwatering meal that transports diners to Korea’s culinary heartland with minimal preparation.

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Ingredients

Scale 1x2x3x

Protein:

• 4 boneless, skinless chicken breasts or thighs

Sauce Ingredients:

• 1/2 cup (120 milliliters) soy sauce
• 1/4 cup (60 milliliters) brown sugar
• 1/4 cup (60 milliliters) rice vinegar
• 1/4 cup (60 milliliters) hoisin sauce
• 2 tablespoons (30 milliliters) sesame oil

Aromatics and Seasonings:

• 2 tablespoons minced garlic
• 1 tablespoon grated fresh ginger
• 1 tablespoon sriracha sauce (optional, for heat)
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)

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Instructions

1. Craft a vibrant marinade by whisking together soy sauce, brown sugar, rice vinegar, hoisin sauce, sesame oil, minced garlic, grated ginger, and optional sriracha until the sugar completely dissolves and the mixture becomes glossy and uniform.
2. Carefully nestle chicken breasts or thighs into the slow cooker, ensuring they are arranged in a single layer for even cooking.
3. Generously pour the prepared marinade over the chicken, using a spatula to coat each piece thoroughly, allowing the flavors to penetrate the meat.
4. Secure the slow cooker lid and set the temperature to low, allowing the chicken to simmer gently for 6-7 hours or on high for 3-4 hours until the meat becomes incredibly tender and pulls apart effortlessly.
5. Extract the cooked chicken from the liquid and use two forks to meticulously shred the meat into succulent, bite-sized pieces.
6. Return the shredded chicken to the slow cooker, stirring it into the remaining sauce to ensure each strand is luxuriously coated with the rich, complex flavors.
7. Present the Korean BBQ chicken over steamed rice, alongside sautéed vegetables, or atop a bed of silky noodles for a complete meal.
8. Sprinkle toasted sesame seeds and finely chopped green onions over the dish for a fresh, aromatic garnish that adds visual appeal and subtle crunch.

Notes

• Ensure tender, juicy chicken by avoiding overcooking, which can make meat dry and tough.
• Substitute chicken thighs with chicken breasts for a leaner protein option, keeping cooking time consistent.
• Consider reducing brown sugar for lower-sugar diets or using honey as a natural alternative sweetener.
• Pre-marinate chicken overnight in refrigerator to enhance deeper flavor penetration and more intense taste profile.

• Prep Time: 10 minutes
• Cook Time: 7 hours (on Low) or 4 hours (on High)
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 12 g
• Sodium: 900 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 90 mg