Slow Cooker Korean BBQ Chicken – Tender, Flavorful, and Easy to Make

This Slow Cooker Korean BBQ Chicken is a savory and delicious dish with a rich, tangy sauce that infuses the chicken with incredible flavor. The slow cooker makes this dish incredibly easy, allowing the chicken to cook until it's tender and ready to be shredded. With a perfect blend of sweet chili sauce, hoisin sauce, sesame oil, and spices, it creates an irresistible sauce that perfectly coats the chicken. This dish is perfect for serving over steamed rice with a garnish of sesame seeds, green onions, and thinly sliced carrots for added crunch and color. You can also adjust the heat with red pepper flakes for a mild or spicy version, making it adaptable to your preferences.

Ingredients:

• 2 lbs boneless skinless chicken breasts
  
  

• ½ cup chicken broth
  
  

• 6 cloves garlic, crushed
  
  

• ½ tbsp chopped ginger
  
  

• ¼ cup chopped green onions
  
  

• Pinch of salt and pepper
  
  

For the Korean BBQ Sauce:

• ¼ cup Tamari soy sauce
  
  

• ¼ cup sweet chili sauce
  
  

• 2 tbsp hoisin sauce
  
  

• 1 tbsp light brown sugar
  
  

• 1 tbsp honey
  
  

• 1 tbsp rice wine vinegar
  
  

• 1 tbsp sesame oil
  
  

• ½ tbsp minced ginger
  
  

• 1 tsp turmeric
  
  

• ½ tsp coarse black pepper
  
  

• ½ tsp red pepper flakes
  
  

• 1 tbsp cornstarch + 1 tbsp water (for slurry)
  
  

Garnish:

• Sesame seeds
  
  

• Baby carrots, thinly sliced
  
  

• Shallots, thinly sliced
  
  

• Green onions, chopped
  
  

Directions:

1. Pat chicken dry and season with a pinch of salt and pepper. Place in the slow cooker with garlic, ginger, and green onions.
   
   

2. Pour the chicken broth into the slow cooker, cover, and cook on high for 4 hours or low for 5 hours.
   
   

3. Once cooked, shred the chicken and drain any excess liquid. Return the shredded chicken to the slow cooker.
   
   

4. In a separate bowl, whisk together the soy sauce, sweet chili sauce, hoisin, brown sugar, honey, rice wine vinegar, sesame oil, minced ginger, turmeric, black pepper, and red pepper flakes.
   
   

5. In a small bowl, mix the cornstarch and water to make a slurry, then add it to the sauce and whisk.
   
   

6. Pour the sauce over the chicken in the slow cooker and toss to coat. Cover and cook for an additional 30 minutes on high.
   
   

7. Serve with steamed rice and garnish with sesame seeds, sliced carrots, shallots, and chopped green onions. Enjoy!
   
   

Nutritional Value (per serving):

• Calories: 350 kcal
  
  

• Total Fat: 12g
  
  

• Total Carbohydrates: 20g
  
  

• Protein: 40g