Slow Cooker Korean Spicy Chicken Stew (Dak Bokkeumtang)

2 boneless skinless chicken breasts, chopped into 2” pieces

4 boneless skinless chicken thighs, chopped into 2” pieces

2 onions, chopped into 2” pieces

2 large potatoes, peeled and chopped

3 carrots, peeled and chopped

1 ½ cups water

5 tbsp. gochujang (red pepper paste)

1-3 tbsp. gochugaru (red pepper powder)

2 tbsp. light soy sauce

½ tbsp. rice cooking wine

1 tbsp. sugar

1 tbsp. corn syrup

2 tbsp. garlic, minced

1 tbsp. sesame seeds

1 tsp. sesame oil

¼ tsp. black pepper

Place first 5 ingredients into a slow cooker.

Mix the remaining ingredients except water in a small bowl. 

Pour sauce on top of the chicken and vegetables. 

Cover with the 1 ½ cups of water. 

Cook on low for 6-8 hours or until done.

Stir occasionally while cooking to distribute the sauce evenly.

*If you don’t want to use a slow cooker you can cook this in a

Dutch oven on the stove for 45 minutes or until chicken and

potatoes are cooked through.

(serves 4-6)