Korean Chicken Stew (Slow Cooker)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
4
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Calories
742 kcal
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Course
Main Course
Korean Chicken Stew (Slow Cooker)
Description
Korean Chicken Stew (Slow Cooker) brings together diced chicken thighs and hearty vegetables like potatoes, carrots, and mushrooms, accompanied by onion, garlic, and fresh ginger. The slow cooking method melds these ingredients, tenderizing the meat while allowing flavors to penetrate. The sauce combines soy sauce, dark brown sugar, oyster sauce, and rice wine, providing both sweetness and depth, with optional dried chilies for subtle heat.
About 30 minutes before the end of cooking, a cornflour slurry is added to thicken the stew, giving it a rich texture that clings to the ingredients. Just prior to serving, toasted sesame oil adds a nutty aroma; garnishing with chopped spring onions and toasted sesame seeds enhances both flavor and presentation. Traditionally served with rice—approximately half a cup per person—this stew is hearty and comforting.
The recipe allows for substitutions in thickening agents, such as using flour if cornflour is unavailable. Toasting sesame seeds at home is feasible in a dry skillet, though pre-toasted seeds simplify preparation. Leftover rice can be repurposed, for example into fried rice, to avoid waste.
Ingredients
for the chicken
- 2 potato peeled and cubed (roughly an inch square
- 2 carrot peeled and chopped into chunks
- 1 onion (large), chopped
- 2 pounds chicken thighs chopped into large pieces
- 6 mushrooms quartered
- 5 garlic peeled and roughly chopped, cloves
- 1 piece ginger peeled and chopped, fresh
- 2 chilies dried & whole (purely optional)
for the sauce
- 1/3 cup soy sauce
- 4 tablespoons dark brown sugar or replace 2 with honey
- 2 tablespoons oyster sauce
- 3 tablespoons rice wine or mirin
- ¼ teaspoon black pepper
to serve
- 2 teaspoons sesame oil
- 5 spring onions (US scallions)
- 2 tablespoons sesame seeds toasted
- rice or noodles
for thickening
- 2 tablespoons cornflour mixed with a little water from the tap
Instructions
- Place the chicken, vegetables, garlic, ginger, and chilies (if using) into the slow cooker.
- Combine all of the sauce ingredients and pour over the ingredients in the pot.
- Cook for 6 hours (low) or 4 hours (high). About half an hour before the end of the cooking time, slowly stir in the cornflour and water to thicken the sauce.
- Just before serving, stir in the sesame oil.
- Sprinkle a chopped spring onion / scallion or two and some toasted sesame seedsh over every serving of chicken.
Notes
- Toasted sesame seeds add a nutty flavor; if unavailable, they can be toasted quickly in a dry pan at home.
- Rice is suggested as a side, with approximately half a cup per person; leftover rice can be used to make fried rice.
- Cornflour is preferred to thicken the sauce, but regular flour can be used if needed.
- Spring onions (scallions) finish the dish with freshness and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 742 kcal
% Daily Value*
| Calories | 742kcal | 37% |
| Carbohydrates | 43g | 14% |
| Protein | 45g | 90% |
| Fat | 42g | 65% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 222mg | 74% |
| Sodium | 1544mg | 64% |
| Potassium | 1342mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 5635IU | 113% |
| Vitamin C | 53mg | 59% |
| Calcium | 143mg | 14% |
| Iron | 6.9mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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