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–+ servings
Korean Chicken Stew

Savory Korean Chicken Stew for Cozy Night In

This Korean Chicken Stew is a comforting dish filled with tender chicken and rich flavors, perfect for a cozy night in.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Korean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 750 g Boneless Skinless Chicken Thighs Main protein; tender and flavorful.
  • 1 Onion, Chopped Adds sweetness and depth.
  • 1 Large Carrot, Chopped Provides sweetness and texture.
  • 150 g Mushrooms, Halved Enhances umami flavor.
  • 1 Tablespoon Minced Garlic Infuses aroma and taste.
  • 2 Tablespoons Gochujang Essential Korean chili paste for spice.
  • 2 Tablespoons Soy Sauce Adds saltiness and umami.
  • 2 Tablespoons Brown Sugar Balances heat with sweetness.
  • 1 Tablespoon Sesame Oil Provides a nutty aroma.
  • 2 Cups Chicken Stock Base liquid for the stew.
  • 4 Spring Onions (Chopped Green Part) For garnish and freshness.
  • 1.5 Tablespoons Cornstarch Thickens the stew.
  • Salt Essential seasoning; adjust to taste.
  • Black Pepper Essential seasoning; adjust to taste.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions for Slow Cooker Korean Chicken Stew
  1. Prepare the Ingredients: Begin by gathering your ingredients. Chop the onion, carrot, and mushrooms, and mince the garlic.
  2. Load the Slow Cooker: Place the chicken thighs at the bottom, then add the chopped onion, carrot, halved mushrooms, and minced garlic. Pour in gochujang, soy sauce, brown sugar, sesame oil, and chicken stock.
  3. Stir and Combine: Using a spoon, stir to evenly distribute all ingredients.
  4. Set Cooking Time: Cover the slow cooker and set to cook on high for 2-3 hours or low for 4-5 hours.
  5. Thicken the Stew: About an hour before cooking ends, stir in a slurry made with cornstarch and water.
  6. Final Seasoning: Taste and adjust the seasoning with salt and black pepper as needed before serving.
  7. Serve and Garnish: Ladle into bowls and sprinkle chopped spring onions on top before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

This stew can be adapted for vegetarian diets by substituting chicken with beans and vegetables. Store leftovers for up to 3 days in the fridge or 3 months in the freezer.

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