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To make this dish, you will need: - 2 lbs boneless, skinless chicken thighs - 1/2 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons gochujang (Korean red chili paste) - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 tablespoon sesame oil - 1/2 cup green onions, chopped - Salt and pepper to taste These ingredients create a tasty balance of sweet and spicy. The chicken thighs stay juicy when cooked low and slow. You can add a few garnishes for extra flavor and color: - Chopped green onions - Sesame seeds These toppings make your dish look pretty and add a nice crunch. Serve this Korean chicken with: - Steamed rice - Lettuce wraps These sides complement the dish well. They soak up the sauce and add freshness to your meal. Enjoy the mix of flavors and textures! To start, grab a bowl. Mix 1/2 cup of low-sodium soy sauce, 1/4 cup of honey, 2 tablespoons of gochujang, 3 minced garlic cloves, and 1 tablespoon of minced ginger. Add 1 tablespoon of sesame oil for that nutty flavor. Stir it all together until you see a smooth mixture. This sauce is the heart of your dish. Next, sprinkle salt and pepper on both sides of your 2 pounds of boneless chicken thighs. Place the seasoned chicken in the slow cooker. Pour the sweet and spicy sauce over the chicken. Make sure all the pieces are well coated. This step ensures that every bite is packed with flavor. Now, it’s time to cook. You can set your slow cooker to low for 6 to 7 hours or high for 3 to 4 hours. Both options work well. Just choose what fits your schedule. Your chicken will be ready when it’s tender and easy to shred. Enjoy the smell that fills your kitchen while it cooks! To make your dish just right, focus on the sauce. The mix of soy sauce, honey, and gochujang is key. Start with half a cup of soy sauce to keep it salty but not too salty. Add a quarter cup of honey for sweetness. If you want more heat, try adding an extra teaspoon of gochujang. Taste the sauce before cooking. Adjust it to fit your taste. This way, you get the perfect balance. Choose your slow cooker settings based on your schedule. If you have time, cook on low heat for six to seven hours. This makes the chicken very tender. If you are short on time, use high heat for three to four hours. Both ways work well, but low heat gives better flavor. Make sure to cover the slow cooker tightly. This keeps the heat in and helps the chicken cook evenly. Shredding chicken can be a breeze with the right tools. After cooking, let the chicken cool for a few minutes. Use two forks to shred it. Hold one fork in each hand. Pull the chicken apart gently. If you want it even easier, try using a stand mixer. Place the chicken in the bowl and mix on low speed for a minute. This saves time and gives you perfectly shredded chicken. {{image_2}} You can swap chicken thighs for other meats. Try using chicken breasts for a leaner dish. Pork is another great option. Cut pork shoulder into chunks and use it like chicken. Beef is also delicious. You can use stewing beef, which will get tender and flavorful. For a vegetarian or vegan twist, use tofu or tempeh. Press the tofu to remove excess water. Then cut it into cubes. Marinate the tofu in the sauce for extra flavor. You could also use jackfruit. This fruit has a texture similar to shredded meat. Cook it in the sauce until it soaks up the flavors. To change the heat level, you can adjust the gochujang. For less heat, use less gochujang. You can also add a bit of brown sugar to balance it out. If you want more heat, add a pinch of red pepper flakes or more gochujang. Taste the sauce before adding more spice. This way, you can find the right heat for you. To keep your sweet and spicy Korean chicken fresh, place it in an airtight container. Ensure the chicken is cool before sealing it. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you're ready to enjoy your leftovers, reheat them gently. You can use a microwave or a saucepan. If using a microwave, heat in short bursts, stirring in between. For the stovetop, warm on low heat until hot. This keeps the chicken tender and flavorful. Freezing is a smart way to save your sweet and spicy Korean chicken for later. Portion it into freezer-safe bags or containers. Label each bag with the date. It can stay in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use chicken breasts. Chicken breasts are leaner than thighs. They may dry out more, so check them closely. I recommend cooking them on low for about 5-6 hours. This helps keep them moist. If you do not have gochujang, try sriracha or chili paste. You can mix these with some sugar. This mix can mimic the sweet and spicy taste. Remember, it may not be as rich in flavor, but it will still work well! The chicken is done when it is tender and shreds easily. You can check the internal temperature, which should reach 165°F. If you can pull it apart with a fork, it is ready. Always make sure it cooks well for safety. Yes, you can prepare this dish ahead of time. You can store the sauce and chicken in the fridge for up to two days. Just reheat it in your slow cooker before serving. This makes meal prep easy and saves time! This blog post covers how to make Slow Cooker Sweet and Spicy Korean Chicken. We talked about the main ingredients and optional toppings. I shared tips for preparing the sauce, cooking times, and tricks for shredding chicken. You can also explore variations for protein and spice levels. Lastly, I provided storage tips and answered common questions. Enjoy this dish as a tasty meal that’s easy to make. Try it out and make it your own!

Slow Cooker Sweet and Spicy Korean Chicken

Discover the irresistible flavors of Slow Cooker Sweet and Spicy Korean Chicken! This easy recipe features tender chicken thighs smothered in a delicious blend of soy sauce, honey, and gochujang for the perfect mix of sweetness and heat. With just 15 minutes of prep, you'll have a satisfying meal ready to impress in just a few hours. Click through to explore this mouthwatering recipe and elevate your weeknight dinners!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1/2 cup soy sauce (low sodium)

1/4 cup honey

2 tablespoons gochujang (Korean red chili paste)

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 tablespoon sesame oil

1/2 cup green onions, chopped (plus more for garnish)

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Prepare the Sauce: In a bowl, mix together the soy sauce, honey, gochujang, minced garlic, minced ginger, and sesame oil until well combined. This will be your sweet and spicy sauce.

    Season the Chicken: Season the boneless chicken thighs with salt and pepper on both sides before placing them in the slow cooker.

      Combine Ingredients: Pour the sweet and spicy sauce over the chicken thighs, making sure they are well-coated.

        Slow Cook: Cover the slow cooker and set it to low heat for 6-7 hours or high heat for 3-4 hours. Cook until the chicken is tender and easily shredded.

          Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back to the slow cooker and stir to combine with the sauce.

            Serve: Serve the sweet and spicy Korean chicken over steamed rice or in lettuce wraps, garnished with chopped green onions and sesame seeds.

              Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 4-6