Description
A hearty and flavorful Korean chicken stew made effortlessly in a slow cooker, perfect for cold nights with family.
Ingredients
- 2 lbs chicken thighs
- 1 cup mushrooms, sliced
- 2 carrots, sliced
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 4 cups chicken broth
- Salt and pepper, to taste
- Green onions, for garnish
Instructions
- In your slow cooker, combine chicken thighs, sliced mushrooms, sliced carrots, gochujang, sesame oil, minced garlic, and chicken broth.
- Season generously with salt and pepper.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and easily shreds.
- Once cooked, shred the chicken right in the pot using two forks, allowing all the flavors to meld together.
- Serve hot, garnished with freshly chopped green onions for a pop of color.
Notes
For added flavor, consider using bone-in chicken thighs. Adjust the spice level of gochujang to taste.
- Prep Time: 10 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean