If there’s one thing I never get tired of making in my slow cooker, it’s dishes like this Crockpot Korean BBQ Chicken. The flavors do all the heavy lifting while I get on with my day, and by dinnertime the whole house smells like something magical has been happening in that little pot. This one is sweet, savory, garlicky, a little sticky, and ridiculously satisfying over a bowl of warm rice.
Lately my slow cooker has been on quite a roll. We’ve been loving recipes like my Crockpot Southwest Chicken, that cozy Sausage Potato Soup, and of course Crockpot Tuscan Chicken, one of our all-time most popular recipe.
This Korean BBQ Chicken fits right into that same groove. What I love most is how endlessly versatile it is. I can serve it in rice bowls, pile it onto lettuce wraps, tuck it into sliders, spoon it over noodles, or let it shine in Asian style tacos.
This is the exact kind of easy, flavorful dinner I love sharing on GypsyPlate.
Ingredient Notes
I have included exact ingredient amounts in the recipe card at the end of this post. Here are the things you’ll need:
- Chicken thighs – I always reach for boneless skinless thighs. You can use breast if that’s really what you prefer, but thighs are really the way to go when slow cooking.
- Soy sauce – I recommend low sodium so the flavors stay balanced and not overly salty.
- Brown sugar – This adds sweetness and helps the final sauce turn glossy and slightly sticky. Honey works as a substitute.
- Mirin – Mirin adds mellow sweetness. If you don’t have any on hand, rice vinegar is a little more tart but also works.
- Garlic and ginger – Essential aromatics for Asian foods. I always recommend freshly minced.
- Pear – Grating half of an Asian pear is the classic bulgogi trick. It naturally tenderizes the meat and gives the sauce a subtle fruitiness. A regular pear works just as well. I just grate it with a box grater.
- Scallions – I slice these thin so they melt into the sauce as it cooks.
- Sesame seeds – These go in the sauce, and I sprinkle a little more at the end for presentation.
- Black pepper – Just a pinch.
- Gochujang – This Korean chili pepper paste adds a little kick. Even one spoonful adds great character. If you don’t have it, or want a milder version, you can omit it.
- Cornstarch and water – This is what thickens everything at the end.
How to Make Crockpot Korean BBQ Chicken
Once everything is prepped, this recipe practically cooks itself. Here’s how it all unfolds:
1. Make the bulgogi sauce: In a bowl, I whisk together the soy sauce, brown sugar, mirin or rice vinegar, chopped garlic, chopped ginger, grated pear, scallions, sesame seeds, black pepper, and gochujang.
2. Layer everything into the slow cooker: I place the chicken thighs in the bottom of the crockpot, making sure they sit in an even layer so they all cook evenly. Then I pour the bulgogi sauce right on top and give everything a stir.
3. Slow cook until tender: I cover the slow cooker and let it cook on LOW for 4 to 5 hours or on HIGH for 3 to 4 hours. By the end, the chicken should fall apart easily.
4. Shred the chicken right in the pot: Once it’s cooked, I grab two forks and shred the chicken directly in the slow cooker. It’s tender enough that it practically does half the work for me.
5. Thicken the sauce: In a small bowl, I whisk the cornstarch and water together until smooth. Then I stir it into the crockpot. This little slurry transforms the sauce from thin and brothy into a thick, glossy glaze. I cover again and let it cook another 20 to 30 minutes so it reaches that perfect consistency.
Serving Suggestions
This chicken loves rice bowls, tacos, sliders, lettuce wraps, bao buns, noodles, or even stuffed inside quesadillas.
However I’m serving it, for that final touch I like to garnish with sliced green onions and a sprinkle of sesame seeds.
Alpana’s Tips
- Let the pear work its magic: That grated pear isn’t just for sweetness. It gently tenderizes the chicken, giving you that signature bulgogi texture. Don’t skip it if you can help it.
- Taste the sauce before slow cooking: If you want it sweeter, saltier, or spicier, adjust now. Once it goes into the crockpot, the flavors only deepen.
- Use thighs for best results: Thighs stay juicy and flavorful after hours of cooking. If you use breasts, check them a bit earlier so they don’t dry out.
- Add the cornstarch slurry gradually: Sometimes the sauce thickens quickly. I start with the full amount, but if you want it even thicker, you can whisk a tiny bit more cornstarch and water.
- Customize the heat level: A spoonful of gochujang gives gentle heat, but you can add more at the end if you want that warm back-of-the-throat tingle.
- Finish with fresh toppings: Green onions and sesame seeds make everything pop. If I have cucumber slices or kimchi, they go on the plate too for crunch and brightness.
Leftovers and Storing
Leftovers of this slow cooker bulgogi chicken keep beautifully for a few days in the fridge, and the flavor actually deepens as it rests. When I reheat it, I give the sauce a tiny splash of water to loosen it back to that silky consistency.
It also freezes incredibly well, which makes it a great option for future easy dinners. I portion it into airtight containers, freeze, and thaw overnight whenever I need something easy and delicious.
Try my Crockpot Korean BBQ Chicken, it’ll reminded you of why you adore slow cooker meals. This one truly earns its place in the weeknight rotation, and I have a feeling it’ll earn a spot in yours too. Enjoy every glossy, savory bite.
More easy slow cooker meals:
Slow Cooker Chicken Thighs
Crockpot BBQ Ribs
Hawaiian Kalua Pig
Crockpot Chili
Swamp Potatoes
Slow Cooker Pork Chops
Slow Cooker Korean BBQ Chicken
My Slow Cooker Korean BBQ Chicken is the perfect dump-and-go weeknight meal. It's incredibly versatile, great for meal prep, and totally delicious.
Ingredients
- 2-2.5 pounds boneless skinless chicken thighs (you can sub it with chicken breast)
- ½ cup low sodium soy sauce
- ⅓ cup brown sugar
- 2 tablespoons mirin or rice vinegar
- 6 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- ½ pear (preferably Asian), grated
- 2 scallions, sliced
- 1 teaspoon sesame seeds
- ⅛ teaspoon black pepper
- 1 tablespoon Gochujang (optional for spicy version)
- 2 tablespoons cornstarch
- 2 tablespoons water
- green onions for garnish
- sesame seeds for garnish
Instructions
- In a bowl, whisk together soy sauce, brown sugar, mirin, garlic, ginger, grated pear, scallions, sesame seeds, black pepper, and gochujang.
- Place the chicken thighs in the slow cooker and pour the bulgogi sauce all over them. Stir to combine.
- Cover and cook on LOW for 4 to 5 hours, or on HIGH for 3 to 4 hours, until the chicken is tender.
- Shred the chicken directly in the slow cooker using two forks.
- Whisk cornstarch and water in a small bowl, then stir it into the slow cooker.
- Cover and cook for another 20 to 30 minutes, until the sauce thickens and turns glossy.
- Serve over warm rice and garnish with green onions and sesame seeds.
Notes
- Customize the heat level: A spoonful of gochujang gives gentle heat, but you can add more at the end if you want that warm back-of-the-throat tingle.
- Leftovers: Leftovers of this Korean BBQ chicken keep beautifully for a few days in the fridge, and the flavor actually deepens as it rests. When I reheat it, I give the sauce a tiny splash of water to loosen it back to that silky consistency. It also freezes incredibly well, which makes it a great option for future easy dinners. I portion it into airtight containers, freeze, and thaw overnight.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 360Total Fat 12gSaturated Fat 4gUnsaturated Fat 9gCholesterol 183mgSodium 1465mgCarbohydrates 24gFiber 1gSugar 16gProtein 39g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
Get griddling! Try these Blackstone Recipes!
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.
