Dive into the world of Korean flavours with this delicious Slow Cooker Korean Chicken Stew! Inspired by my love for Korean cuisine, this recipe combines tender chicken thighs, mushrooms, and carrots with the delicious taste of gochujang, sesame oil, and garlic that create a flavoursome spicy sauce.
Plus, slow cooker recipes like this are a lifesaver on busy weeks. Simply add all the ingredients, let it simmer away, and voilà—dinner is served, effortlessly delicious and satisfying.
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Calories in Slow Cooker Korean Chicken Stew
This Korean Chicken Stew serves 4 and is 370 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 300+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
Ingredients Needed
Here are some notes on the ingredients used in this recipe:
- Chicken Thighs: Opting for chicken thighs ensures a tender and juicy texture in the stew, as they hold up well to slow cooking and absorb the flavours of the sauce beautifully.
- Carrot: Carrots add natural sweetness and vibrant colour to the stew while providing essential nutrients like beta-carotene, making it both flavourful and nutritious.
- Mushrooms: Mushrooms contribute a savoury depth to the dish, enhancing its umami richness and texture.
- Onion: Onions provide a savoury base and aroma to the stew, enhancing the overall depth of flavour.
- Garlic: Garlic infuses the stew with its aromatic flavour, adding a rich and robust taste that complements the other ingredients perfectly.
- Gochujang, a Korean fermented chilli paste, is the star ingredient that lends the stew its signature spicy and tangy flavour profile. It adds depth and complexity to the sauce, creating a deliciously bold taste. When selecting gochujang for this recipe, opt for the authentic variety that comes in a tub and is a thick paste. Avoid the bottled sauce variety, which tends to be thinner and may not impart the same rich flavour and colour. Choosing the right gochujang ensures an authentic and flavourful experience in every spoonful of this stew.
- Brown Sugar: Brown sugar balances the heat from the gochujang and adds a subtle sweetness to the stew, harmonising the flavours and creating a well-rounded taste.
- Sesame Oil: Sesame oil imparts a nutty aroma and depth of flavour to the stew, enhancing its overall richness and authenticity.
- Soy Sauce: Soy sauce adds depth and umami richness to the stew, enhancing its savoury profile and providing a hint of saltiness to balance the flavours.
- Stock: Stock serves as the flavourful base of the stew, infusing it with additional depth and complexity. You can use chicken or vegetable stock for added richness. It's essential to use the correct ratio of stock cubes to water, as not all stock cubes are identical. Using too few can lead to a bland, watery broth, while too many may create a stock that's overly salty.
- Cornflour: Cornflour can be used as an optional thickener to create a luscious sauce for the stew. Simply mix it with water and stir it into the simmering liquid towards the end of cooking to achieve your desired consistency.
- Spring Onions: Spring onions, also known as scallions, add a fresh and vibrant flavour to the stew as a garnish. They provide a refreshing contrast to the rich and savoury elements of the dish, adding a pop of colour and freshness to each serving.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
What is Gochujang?
Gochujang is a fundamental ingredient in Korean cuisine, renowned for its rich flavour and versatile use. It is a fermented chilli paste made from red chilli powder, glutinous rice, fermented soybeans, and salt. This combination undergoes a fermentation process that can last anywhere from several months to years, resulting in a deep, complex flavour profile with a spicy kick and a hint of sweetness.
Choosing the Right Variety
When selecting gochujang, it's essential to opt for the authentic variety that comes in a tub and is a thick paste. Look for products labelled as "Made in Korea" or "Product of Korea" to ensure authenticity. These versions maintain the traditional preparation methods and deliver the intense flavour and colour that are characteristic of genuine gochujang. Avoid the bottled sauce variety, which tends to be thinner and may lack the depth of flavour found in the traditional paste.
Variations and Substitutes
- Pork Substitute: If you prefer pork over chicken, you can easily substitute pork shoulder or pork loin for the chicken thighs in this recipe. However, it's worth noting that chicken breasts are not recommended due to their tendency to overcook and release a lot of water, which can dilute the depth of flavour in the stew.
- Gochujang Importance: Gochujang, a Korean fermented chilli paste, is the key ingredient that gives this stew its signature flavour. While something like sriracha can be used as an emergency substitute, it doesn't impart the same depth of flavour as gochujang. It's worth sourcing gochujang for its unique taste and authenticity in Korean cuisine.
- Substitute for Brown Sugar: If you prefer, you can use brown granulated sweetener as a substitute for brown sugar. However, it's worth noting that brown granulated sweetener may not yield the same glossiness to the sauce as brown sugar.
- Additional Vegetables: Feel free to customize the stew by adding other vegetables of your choice. Cabbage and courgette (zucchini) are great options that complement the flavours of the stew. However, you may need to add them later in the slow cooker process to avoid overcooking. Simply add them during the last hour of cooking to ensure they retain their texture and flavour.
- Spice Level: Adjust the spice level of the stew according to your preference by increasing or decreasing the amount of gochujang used. You can also add a pinch of Gochugaru, Korean chilli powder, for extra heat. Simply sprinkle it in during cooking or adjust to taste before serving.
By exploring these variations and substitutes, you can tailor the stew to suit your taste preferences and dietary needs, while still enjoying the bold and delicious flavours of Korean cuisine.
Converting to Oven Cooking
If you don't have a slow cooker but still want to enjoy this delicious Korean Chicken Stew, you can easily adapt the recipe for oven cooking. Follow these steps to convert the recipe:
- Preheat the Oven: Preheat your oven to 160°C (320°F) for a fan-assisted oven, 180°C (350°F) for a conventional oven, or Gas Mark 4.
- Prepare Ingredients: Prepare the ingredients as instructed in the original recipe.
- Layer Ingredients: Layer the ingredients in a Dutch oven or lidded oven-proof pot, ensuring they are evenly distributed.
- Cover and Cook: Cover the pot tightly with its lid or with aluminium foil to seal in moisture. Place it in the preheated oven.
- Cooking Time: Cook the stew in the oven for approximately 1 hour. Check the dish periodically to ensure it's cooking evenly and add a little water or stock if needed to prevent it from drying out.
- Check for Doneness: After 1 hour, check the doneness of the chicken and vegetables to ensure they're cooked through and tender. If needed, continue cooking for an additional 30 minutes+, depending on your oven's performance and the size of your ingredients.
- Serve: Once cooked to perfection, serve the Korean Chicken Stew hot and enjoy the delicious flavours!
By following these steps and using a Dutch oven or lidded oven-proof pot, you can successfully convert the slow cooker recipe to oven cooking, allowing you to savour the rich and aromatic flavours of this comforting stew.
Side Suggestions
Wondering what to pair with this delicious Slow Cooker Korean Chicken Stew? Here are some of my suggestions:
- Sticky White Rice: Serve the Korean Chicken Stew with a side of steamed sticky white rice to soak up the delicious sauce. The soft and fluffy texture of the rice complements the hearty stew perfectly, creating a satisfying and comforting meal.
- Kimchi: Add a side of tangy and spicy kimchi for a burst of flavour and freshness. The fermented cabbage and vegetables provide a refreshing contrast to the rich and savoury stew, enhancing the overall dining experience.
- Additional Vegetables: Pair the stew with a variety of additional vegetables such as cabbage, broccoli, bok choy, green beans, or stir-fried bean sprouts. These vegetables offer a range of textures and flavours, adding depth and nutrition to the meal.
- Pickled Radish: Serve pickled radish on the side for a refreshing palate cleanser. The crunchy and tangy radish provides a zesty contrast to the bold flavours of the stew, adding a burst of brightness to each bite.
Note: While these are more traditional suggested sides, feel free to choose to serve with a more non-traditional side if you like. Get creative and tailor the meal to your personal preferences!
More Slow Cooker Recipes
Looking for some more slow cooker recipes? Check out the following
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FAQ for Slow Cooker Korean Chicken Stew
Gochujang can be found in most Asian grocery stores or in the international section of larger supermarkets. If you're unable to find it locally, you can also purchase it online. When selecting gochujang for this recipe, opt for the authentic variety that comes in a tub and is a thick paste. Avoid the bottled sauce variety, which tends to be thinner and may not impart the same rich flavour and colour.
Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Yes, you can make a vegetarian version of this stew by omitting the chicken and using beans and additional vegetables instead. Be sure to use vegetable stock instead of chicken stock.
Chicken thighs are preferred for their juiciness and ability to withstand longer cooking times without drying out. Additionally, chicken breasts may release water as they cook, potentially diluting the flavours of the sauce. Therefore, using chicken thighs ensures a more flavourful result for this recipe.
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Recipe Card
Slow Cooker Korean Chicken Stew
Delicious Slow Cooker Korean Chicken Stew! Inspired by my love for Korean cuisine, this recipe combines tender chicken thighs, mushrooms, and carrots with the delicious taste of gochujang, sesame oil, and garlic that create a flavoursome spicy sauce.
Ingredients
- 750g of boneless skinless chicken thighs
- 1 onion, chopped
- 1 large carrot, chopped
- 150g of mushrooms, halved
- 1 tablespoon of minced garlic
- 2 tablespoons of gochujang (add more if you like)
- 2 tablespoons of soy sauce
- 2 level tablespoons of brown sugar
- 1 tablespoon of sesame oil
- 2 cups (480ml) of chicken stock
- 4 spring onions (green part), chopped
- 1.5 tablespoons of cornstarch
- salt and black pepper to season
Instructions
- Add all ingredients, excluding the spring onions, cornstarch, salt, and pepper, to a slow cooker.
- Stir to combine everything thoroughly.
- Cover the slow cooker with the lid and cook on high for 2-3 hours or on low for 4-5 hours.
- During the last hour on high or last 2 hours on low, mix cornstarch with a couple of tablespoons of water to make a slurry. Stir this into the sauce.
- Taste and season the stew as needed with salt and black pepper.
- Sprinkle with the chopped spring onions.
- Enjoy your delicious Korean Chicken Stew!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use gluten free stock, soy sauce and gochujang
- Dairy Free Friendly
- Freezer Friendly ❄️
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 370Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 0gCholesterol 248mgSodium 1119mgCarbohydrates 20gFiber 2gSugar 12gProtein 39g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Jackie Hope says
I have just made this and it is amazing. The flavours are so good.I have made lots of fantastic recipes all of which are delicious. Thank you x
David says
This is a good recipe, full of flavour, umami and hugs in a bowl.
We add tinned potatoes as we don't really follow a slimming regime, more of a generally healthy eating kick. A proper hearty winter stew that in reality, can be eaten at any time of year.
Another cracker.