Easy Slow Cooker Korean Pulled Chicken

5 from 1 vote

By: Deborah

Try this easy slow cooker korean pulled chicken, packed with sweet and spicy flavours. A perfect hands-off recipe any day of the week.

PREP: 10

COOK: 4 15

TOTAL: 4 25

Course: Main

Cuisine: Korean

Servings: 4 people

non-stick cooking spray
30 ml (⅛ cup) gochujang
30 ml (⅛ cup) soy sauce
0.5 small red onion finely chopped
2 cloves garlic crushed
25 g (1 oz) piece of ginger peeled (or skin left on for extra warmth) and finely sliced
1.5 tbsp mirin
20 g (⅛ cups) soft light brown sugar (see Notes)
0.5 tsp sesame oil
a few grinds of freshly ground black pepper
500 g (1.1 lb) chicken breasts and/or skinless boneless chicken thighs (see Notes)
0.5 tsp cornflour
30 ml water

Spray the inside of your slow cooker bowl with non-stick cooking spray. Stir together the gochujang, soy sauce, onion, garlic, ginger, mirin, brown sugar, sesame oil, and pepper in the slow cooker bowl until fully combined. Add the chicken and stir to evenly coat.
Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, until the chicken is fully cooked. Remove the chicken to a large bowl. Using 2 forks, shred the chicken. Meanwhile, fully combine the cornflour with the water in a small bowl. Pour it into the sauce in the slow cooker, stirring to incorporate. Add the chicken back into the slow cooker and stir into the sauce. Cook for 10 to 15 more minutes.
Optional: when we had some of the chicken the first time we made it, we had it in our homemade brioche burger buns, that I toasted first and then assembled it as follows…place some salad leaves and avocado slices on the bottom of each bun, top with some chicken, spring onions and toasted sesame seeds…and enjoy!

Ingredient swap - if you'd like to use pork or beef, you'll need to adjust the cooking times as follows:
- pork shoulder steaks - cook on low for 6 to 8 hours, or high for 5 to 6 hours.
- beef shin or brisket - cook on low for 6 to 8 hours, or high for 4 to 6 hours.
Honey is a good substitute for brown sugar, or try maple syrup for a different flavour profile.
Enjoy in a bun, in quesadillas, on nachos, chips or as a pizza topping…delicious!
The recipe is easily adapted if you’re cooking for less or more people.
It freezes well in an airtight container for up to 3 months…if you’ve got any leftovers!

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chicken breasts, chicken thighs, gochujang, pulled chicken, slow cooker

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