Crock pot chicken thighs have never tasted so good as when you slow cook them with spicy sweet Korean Gochujang sauce. Tender juicy chicken in the most addictively delicious sauce. Next time you're looking for an easy dinner with fantastic flavors, give this slow cooker chicken thighs recipe a try.
If you've ever cooked chicken thighs in a crock pot you know how amazing they are. The low and slow cooking process results in the most juicy, tender chicken that practically falls off the bone. Add sweet and spicy Korean gochujang sauce and the result is off the charts!
I discovered Gochujang when I made this Korean Chicken Stew and it's since become one of my pantry staples. If you don't already love Korean gochujang sauce, this slow cooker chicken thighs recipe will win you over.
When it comes to complex flavor, there really is nothing quite like gochujang. Made from fermented soybeans and chilies, this sauce has a complex range of sweet, spicy, salty and umami flavors. If you want to know more, here's a great ode to gochujang, written by a blogger.
You can purchase Korean Gochujang online, at Asian markets, and in the Asian section of many grocery stores.
As gochujang is very intense, it's generally used in combination with other ingredients to balance out the flavor. For this recipe gochujang is mixed with ginger, garlic, soy sauce, sesame oil and brown sugar.
How To Make These Slow Cooker Chicken Thighs
You'll need only 20 minutes to prepare this dish. The slow cooker will do the rest.
- Season the chicken thighs with salt and sear them in a hot skillet, skin-side down, until golden, then transfer them to a slow cooker, skin-side up.
- Roughly chop the ginger and garlic and add to a blender with the gochujang, soy sauce, sesame oil and brown sugar. Blitz the sauce and pour it over the chicken.
- Put the lid on the slow cooker and cook on low for three hours or until the sauce has thickened and the chicken is tender.
Garnish with sesame seeds and scallions and enjoy!
Questions you might have about this recipe
Pan searing adds color, crispness and a layer of flavor to the chicken thighs. If you don't have time or you prefer to skip the this step, this dish will still be delicious but I suggest you remove the skin from the chicken thighs before cooking.
Yes. If you use boneless thighs, when serving you'll probably want to shred the meat into the sauce and serve it over rice.
Yes. If you're not using a machine to puree the sauce ingredients, instead of roughly chopping the garlic and ginger, mince it finely, then combine it with the rest of the sauce ingredients and pour it over the chicken.
I don't find this dish too hot or fiery and I'm sensitive to spicy food - it has a nice kick.
I've tried many different brands of gochujang and they do vary quite a bit in flavor and level of heat. My favorite brand, available on Amazon and in some grocery stores, is Chung Jung One O'Food. If you can only find a large container, no worries. Because it's fermented, gochujang will keep for two years in the fridge.
This dish calls out for rice or noodles - something to help soak up all the delicious sauce. I also love serving something tender and green on the side such as sautéed spinach, kale or zucchini.
If you try this slow cooker chicken thighs recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!Print