Can I use chicken breast instead of thighs for this crockpot Korean BBQ chicken easy recipe?

Yes, you can use boneless, skinless chicken breasts, but keep in mind they tend to dry out more easily in a slow cooker. You might want to reduce the cooking time slightly (e.g., 2.5-3.5 hours on High or 5-7 hours on Low) and monitor them closely to prevent overcooking. Thighs are generally recommended for their tenderness and ability to absorb flavor better.

How do I make the sauce thicker for my crockpot Korean BBQ chicken thighs easy?

To thicken the sauce, remove the cooked chicken from the slow cooker. In a small bowl, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the sauce remaining in the slow cooker. Turn the slow cooker to HIGH and cook for an additional 15-20 minutes, stirring occasionally, until the sauce reaches your desired thickness. Then, return the shredded chicken to the thickened sauce.

Can I add vegetables to the slow cooker with the crockpot Korean BBQ chicken thighs easy?

Absolutely! For a more complete meal, you can add hearty vegetables like sliced carrots, bell peppers, or broccoli florets during the last 1-2 hours of cooking. They will cook down and absorb the delicious Korean BBQ flavors. Avoid adding delicate vegetables too early, as they might become mushy.

Is this crockpot Korean BBQ chicken thighs easy recipe spicy?

The recipe includes 1 tablespoon of Gochujang (Korean chili paste) which provides a mild, fermented warmth rather than an intense spice. If you prefer no heat, you can omit the Gochujang entirely. If you enjoy more spice, feel free to add an extra tablespoon or two of Gochujang, or a dash of sriracha, to taste.

Crockpot Korean BBQ Chicken Thighs Easy: 5 Steps

Name: Easy Crockpot Korean BBQ Chicken Thighs
Prep time: 15 min
Cook time: PT-497540H33M18S
Total time: 6 h 15 min
Cuisine: Korean
Ingredients: 2 lbs boneless, skinless chicken thighs (about 6-8 thighs); 1/2 cup low-sodium soy sauce (or tamari for gluten-free); 1/4 cup rice vinegar; 1/4 cup brown sugar, packed; 2 tbsp sesame oil; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp Gochujang (Korean chili paste, optional, for a kick); 1 tsp black pepper; 2 tbsp cornstarch (for thickening, optional); 2 tbsp cold water (for thickening, optional); Green onions, chopped (for garnish); Sesame seeds (for garnish)

Ingredients

Scale

2 lbs boneless, skinless chicken thighs (about 6–8 thighs)
1/2 cup low-sodium soy sauce (or tamari for gluten-free)
1/4 cup rice vinegar
1/4 cup brown sugar, packed
2 tbsp sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp Gochujang (Korean chili paste, optional, for a kick)
1 tsp black pepper
2 tbsp cornstarch (for thickening, optional)
2 tbsp cold water (for thickening, optional)
Green onions, chopped (for garnish)
Sesame seeds (for garnish)

Instructions

Step 1: In a medium bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, Gochujang (if using), and black pepper until the sugar is dissolved and the sauce is well combined.
Step 2: Place the chicken thighs in the slow cooker. Pour the prepared Korean BBQ sauce over the chicken, ensuring each thigh is coated.
Step 3: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is fall-apart tender.
Step 4: Once cooked, carefully remove the chicken thighs from the slow cooker and place them on a clean cutting board. Shred the chicken using two forks.
Step 5: If you prefer a thicker sauce, in a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker with the remaining sauce. Turn the slow cooker to HIGH (if not already) and cook for another 15-20 minutes, stirring occasionally, until the sauce has thickened.
Step 6: Return the shredded chicken to the slow cooker and toss to coat it thoroughly with the thickened sauce.
Step 7: Serve hot over rice, garnished with chopped green onions and sesame seeds. Enjoy your delicious crockpot korean bbq chicken thighs easy meal!

Notes

For best flavor, marinate the chicken in the sauce for at least 30 minutes, or even overnight, before slow cooking. If you want a slightly crispier texture, you can broil the shredded chicken for a few minutes after tossing it in the thickened sauce. Leftovers store wonderfully in airtight containers like these Basics Glass Food Storage containers for up to 3-4 days.

Prep Time: 15 minutes
Cook Time: 3-4 hours on High or 6-8 hours on Low
Category: Dinner Dishes
Cuisine: Korean

Nutrition

Serving Size: 1 cup chicken + sauce
Calories: 380
Sugar: 18g
Sodium: 890mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 28g
Cholesterol: 110mg

Keywords: Korean BBQ chicken, crockpot chicken thighs, slow cooker Korean chicken, easy weeknight dinner, chicken thighs recipe, Korean food, dinner dishes, crockpot korean bbq chicken thighs easy

Ingredients

Instructions

Notes

Nutrition

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