This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Set it and forget it! This slow cooker Korean BBQ chicken is sweet, savory, and just the right amount of spice. Perfect for tossing over rice, piling onto buns, topping a salad, or even making tacos. Weeknight dinner just got easier!
Why You’ll Keep Coming Back for More
- Hands-Off Magic: Just toss it in the slow cooker and let the flavors meld while you go on about your day.
- Tender Perfection: The low-and-slow cooking creates melt-in-your-mouth chicken every time.
- Flavor Packed: Balanced sweet, savory, and spicy notes make each bite irresistible. Love Korean flavors? Make my Korean Short Ribs or Slow Cooker Korean Beef next.
Korean BBQ Chicken Ingredients
- Chicken Choice: If you prefer, you can use chicken breasts, but they may dry out slightly. I prefer boneless, skinless chicken thighs because they stay juicy and tender in the slow cooker.
- Ginger: Fresh ginger gives the best flavor, but ½ teaspoon ground ginger works if that’s what you have on hand.
- Heat Level: Start small, then taste, and adjust to your preferred spice level.
How to Make Korean BBQ Chicken
With just a few simple ingredients and five minutes of prep, this slow cooker Korean BBQ chicken recipe comes together. The result is tender chicken with bold Korean BBQ flavor that everyone will love!
- Add Chicken: Spray a 4 or 6-quart slow cooker with nonstick cooking spray, then add the chicken to the bottom.
- Make the Sauce: Whisk brown sugar, soy sauce, sesame oil, garlic, ginger, rice vinegar, and gochujang together in a medium bowl.
- Cook: Pour the sauce over the chicken, then toss to coat the thighs. Cover, then cook on LOW for 4-5 hours or on HIGH for 3-4 hours.
- Shred the Chicken: Use two forks to shred the chicken in the slow cooker. Whisk together cornstarch and water in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens. Serve your crockpot Korean BBQ chicken over warm rice, and garnish with green onions and sesame seeds.
Alyssa’s Pro Tip
Serving Ideas: Enjoy this Korean BBQ chicken over salad, rice, or quinoa. Pile it on a bun or slider, or even in tacos. For extra flavor and crunch, pair it with my broccoli ramen salad, pickled carrots, or a refreshing cucumber salad.
Pin this now to find it later
Prevent your screen from going dark
-
Spray a 4 or 6-quart slow cooker with nonstick cooking spray, then add 2 pounds boneless skinless chicken thighs to the bottom of it.
-
Make the sauce by whisking ¾ cup packed brown sugar, 1 cup low-sodium soy sauce, 1 tablespoon sesame oil, 2 tablespoons minced garlic, 1 ½ tablespoons grated fresh ginger, 1 tablespoon rice vinegar, and 1 tablespoon gochujang chili paste together in a medium bowl. Pour the sauce over the chicken and toss to coat the thighs.
-
Cover and cook on LOW for 4-5 hours or on HIGH for 3-4 hours.
-
Use two forks to shred the chicken in the slow cooker. Whisk together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens.
-
Serve over warm rice and garnish with green onions and sesame seeds.
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 7 days.
- Freezer: You can freeze the chicken by cooling it completely before storing it in a freezer-safe, airtight bag or container in the freezer for up to 3 months.
- From Frozen: You can use frozen chicken, you will just need to add 1-2 extra hours of cook time.
Calories: 261kcalCarbohydrates: 25gProtein: 25gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 108mgSodium: 1256mgPotassium: 438mgFiber: 0.3gSugar: 20gVitamin A: 31IUVitamin C: 1mgCalcium: 41mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
