Slow Cooker Gochujang Chicken Sandwiches
User Reviews
5
Slow Cooker Gochujang Chicken Sandwiches
Description
Slow Cooker Gochujang Chicken Sandwiches use bone-in, skinless chicken thighs simmered in a sauce blending gochujang (a Korean chili paste), low-sodium soy sauce, toasted sesame oil, rice vinegar, brown sugar, fresh ginger, and garlic. The sauce is combined with chicken broth and thickened slightly with cornstarch. Cooking low and slow allows the chicken to become tender enough to shred easily.
Once cooked, the chicken is shredded and returned to the sauce to soak up the full flavor. Served on toasted hamburger buns, each sandwich can be topped with fresh, crunchy cucumber slices, jalapeño, cilantro, and shredded cabbage for added texture and brightness.
This recipe offers a flavorful sandwich option with a spicy, slightly sweet Korean-inspired sauce and juicy shredded chicken. It serves 4 to 6 people and can be adapted to gluten-free by substituting Sambal Oelek and gluten-free buns. The simmered sauce and shredded chicken meld to create a satisfying, layered flavor experience.
Doubling or increasing the recipe for larger groups is straightforward, and the sandwiches can also be served over rice or salad. Adjust gochujang amount to taste for spiciness.
Ingredients
- ¼ cup chicken broth low-sodium or filtered water
- ¼ cup soy sauce low sodium
- 2 to 3 tablespoons gochujang plus more to taste
- 1 tablespoon sesame oil toasted
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon ginger grated
- 3 garlic cloves, minced
- 1 teaspoon cornstarch or arrowroot starch
- 1 ½-2 pounds chicken thigh boneless, skinless
- For serving:
- 4 to 6 hamburger buns gluten free if desired
- cucumber
- jalapeño
- cilantro
- cabbage
Instructions
- In a large slow cooker, add the chicken broth, soy sauce, gochujang, sesame oil, rice vinegar, brown sugar, ginger, garlic, and cornstarch. Whisk together until well-combined.
- Place the chicken thighs on top and flip over to coat the chicken with the sauce. Cook on low for 6 hours or on high for 2 to 3 hours.
- Use a slotted spoon or a large fork to transfer the chicken to a sheet pan (this will help catch all the juices). Shred chicken with two forks and place back in the slow cooker with the sauce and stir. Serve immediately or turn the slow cooker to the warm setting and serve later.
- Once ready to serve, use a slotted spoon to add chicken to a toasted bun, top with slaw and remaining bun. You can also serve these with sliced cheddar cheese if you prefer. YUM! Serves 4 to 6.
Notes
- This recipe can be multiplied easily to feed a larger crowd.
- For a gluten-free version, use Sambal Oelek instead of gochujang and gluten-free buns.
- These sandwiches can also be served over coconut or brown rice with cucumber salad for a different meal format.
- Adjust the amount of gochujang according to preferred spice level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Serving | 1sandwich (with bun and slaw) | |
| Calories | 477cal | 24% |
| Carbohydrates | 47.8g | 16% |
| Protein | 41.3g | 83% |
| Fat | 12.6g | 19% |
| Saturated Fat | 2.8g | 14% |
| Fiber | 3.2g | 13% |
| Sugar | 18.1g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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