Korean Slow Cooker Gochujang Chicken

Crockpot Korean inspired gochujang chicken.

5 from 1 vote

Korean Slow Cooker Gochujang Chicken

Make this flavorful Korean inspired slow cooker gochujang chicken with just 10 ingredients and enjoy it with rice, on tostadas, or for tacos!

Servings servings

Prep Time 15

Cook Time 4

Resting Time (Optional) 15

Total Time 4 30

Equipment

Ingredients

1 tablespoon vegetable oil
1½ pounds chicken breast
14 ounces canned crushed tomatoes
½ medium yellow onion minced
2 tablespoons light brown sugar
2 tablespoons gochujang
2 tablespoons low-sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger

US Customary - Metric

Instructions

First, add the vegetable oil to the bottom of the slow cooker. Then add the chicken breast in a single layer if possible.
Next, add the crushed tomatoes, onion, brown sugar, gochujang, soy sauce, rice vinegar, garlic, and ginger.
Cover the slow cooker and cook on LOW for about 4 hours, or until the internal temperature of the chicken reaches 160 degrees F.
Use a spider strainer or large slotted spoon to transfer the chicken to a cutting board. Shred with two forks, then return to the crockpot and stir to combine with the sauce.
Optionally rest for about 15 to 30 minutes on the warm setting to let the chicken soak up the extra sauce. Serve hot, or store in the fridge or freezer.

Notes

Gochujang: If you’ve never used gochujang before, you can find it in any Asian market or the international aisle of your grocery store. It’s also available on Amazon here. This thick chili paste usually comes in a red tub.

Serving suggestions: We recommend using a slotted spoon or spider strainer to get the chicken out of the crockpot for serving. Then, you can spoon extra sauce on top of your dish! Depending on how you serve it, you may want a more saucy - or less saucy - chicken.

You can serve this chicken for lunch or dinner in a number of ways:

Pair with steamed rice and fresh scallions
Make our Korean gochujang rice bowl recipe
Try Korean Mexican fusion tostadas or tacos
Use it in a sandwich or wrap with pepper jack cheese and your favorite aioli

Storing and reheating leftovers:

To store in the fridge, transfer the chicken and extra sauce to an air-tight container and store for up to 5 days. Reheat single servings in the microwave for about 30 seconds to 1 minute, stirring halfway through.
To store in the freezer, we recommend portioning out chicken and sauce into these 1-cup Souper Cubes trays so you have perfect portions for reheating at a later time. When you’re ready to eat, simply pop out a cube and defrost in the microwave, then reheat as usual.

Meal prep: This crockpot chicken is perfect for weekly meal prep. Make a batch on Sunday and use it throughout the week in different ways (see serving suggestions above or in the blog post).

Author: Nicole Langdon

Calories: 199kcal

Course: Dinner, Ingredient, Lunch

Cuisine: Asian, Fusion, Korean

Keyword: big batch, brown sugar, chicken breast, crushed tomatoes, garlic, ginger, gochujang, meal prep, rice vinegar, slow cooker, soy sauce, vegetable oil, yellow onion

Nutrition