Crockpot Korean BBQ Chicken
This crockpot Korean bbq chicken is so easy to throw together and you can enjoy so many different ways. Easiest protein prep!
I love slow cooker chicken. Just toss everything in, walk away, and you’ve got juicy delicious chicken that’s basically falling apart when it’s done. This Korean bbq version is a recent favorite flavor!
What You’ll Need
Equipment
Ingredients
- Chicken breast: Thighs or tenderloins work too.
- Soy sauce: I use reduced sodium.
- Oyster sauce
- Brown sugar: Or honey.
- Gochujang: Aka Korean chili paste.
- Rice vinegar
- Sesame oil
- Garlic
- Ginger
- Cornstarch
- Sesame seeds: Optional, for topping.
How To Make It
- Prep chicken: Trim any weird pieces off your chicken, then place in the bottom of your crockpot.
- Make the sauce: In a bowl or glass measuring cup, whisk together the soy sauce, oyster sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger and cornstarch until smooth. Pour over the chicken.
- Cook: Cook on low for 4-5 hours or high for 2 1/2 hours. Once the chicken is done cooking, shred apart with two forks. Top with sesame seeds if desired.
Love this recipe with Korean BBQ tacos!
To Store
Once cooled, store leftover chicken in an airtight container in the fridge for 3-4 days. To reheat, microwave in 30 second increments until desired warmth.
Similar Recipes
- Easy crockpot honey garlic chicken (+Instant pot instructions)
- Easy crockpot Mexican shredded chicken
- Easy crockpot buffalo ranch shredded chicken
Lastly, if you make this chicken recipe, be sure to leave a rating and review down below! And don’t forget to tag me on IG – always love hearing from you. ❤️
Crockpot Korean BBQ Chicken
Equipment
Ingredients
- 2 lbs boneless skinless chicken breast can sub thighs or tenderloins
- 1/4 cup low sodium soy sauce (60 ml)
- 1 tbsp oyster sauce (19 g)
- 1/4 cup brown sugar (48 g) packed
- 2 tbsp gochujang (36 g)
- 2 tbsp rice vinegar (30 ml)
- 1 tsp sesame oil (5 g)
- 4 cloves garlic minced
- 1/2 tbsp ginger minced
- 2 tbsp cornstarch (16 g)
- sesame seeds optional, for topping
Instructions
- Trim the chicken and place in the bottom of the crockpot.
- Whisk together all ingredients from soy sauce to cornstarch until smooth. Pour over the chicken, cover with lid and cook on low for 4-5 hours or high for 2 1/2 hours.
- Once cooked, shred chicken with two forks and toss around in the sauce. Top with sesame seeds if desired and enjoy on tacos, with rice and veggies, however you love!
Nutrition
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