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Slow Cooker Korean BBQ Chicken is a simple and flavorful dish that delivers bold sweet and savory flavors with very little effort. As the chicken cooks slowly, it absorbs a rich Korean-style BBQ sauce made with soy sauce, chili sauce, hoisin, and sesame oil. The result is tender shredded chicken coated in a delicious sticky sauce that pairs perfectly with steamed rice and fresh toppings. This easy recipe is ideal for busy weeknights, meal prep, or casual family dinners.

Why You’ll Love This Recipe

  • Easy slow cooker meal with minimal preparation
  • Tender shredded chicken packed with bold flavor
  • Perfect for meal prep or feeding a crowd
  • Great served over rice, noodles, or in wraps

Ingredients

Chicken

  • 2 lbs boneless skinless chicken breasts
  • 1/2 cup chicken broth
  • 6 cloves garlic, crushed
  • 1/2 tablespoon chopped ginger
  • 1/4 cup chopped green onions
  • Salt and pepper, to taste

Korean BBQ Sauce

  • 1/4 cup tamari soy sauce
  • 1/4 cup sweet chili sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1/2 tablespoon minced ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

Garnish

  • Sesame seeds
  • Thinly sliced baby carrots
  • Thinly sliced shallots
  • Chopped green onions

Instructions

1. Prepare the Chicken

Season the chicken breasts lightly with salt and pepper. Place them in the slow cooker along with the crushed garlic, chopped ginger, and green onions.

2. Slow Cook

Pour the chicken broth over the chicken. Cover and cook on high for 4 hours or low for 5 hours until the chicken is tender.

3. Shred the Chicken

Remove the chicken from the slow cooker and shred it using two forks. Drain excess liquid if needed, then return the shredded chicken to the slow cooker.

4. Make the Korean BBQ Sauce

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

5. Thicken the Sauce

In a small bowl mix cornstarch and water to create a slurry. Stir the slurry into the sauce mixture until smooth.

6. Combine and Finish Cooking

Pour the sauce over the shredded chicken in the slow cooker and mix well to coat the meat. Cover and cook on high for an additional 30 minutes until the sauce thickens.

7. Serve

Serve the Korean BBQ chicken hot over steamed rice. Garnish with sesame seeds, sliced carrots, shallots, and green onions for extra flavor and texture.

Serving Ideas

This dish pairs perfectly with steamed rice, jasmine rice, or noodles. You can also use the shredded chicken for rice bowls, lettuce wraps, or Asian-style tacos.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

Helpful Tips

  • Use chicken thighs for an even juicier result.
  • Add a spoonful of gochujang for extra Korean-style heat and depth.
  • Toast sesame seeds before garnishing for a stronger nutty flavor.

Recipe Summary

Prep Time: 10 minutes
Cook Time: 5 hours 30 minutes
Total Time: 5 hours 40 minutes
Servings: 4
Category: Dinner
Cuisine: Asian-inspired

This slow cooker Korean BBQ chicken is a comforting, flavor-packed meal that’s easy to prepare and perfect for sharing with family and friends.

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