Crockpot Korean BBQ Chicken Thighs: Easy, Sweet-Spicy & Tender

The Crockpot Korean BBQ Chicken Thighs you’ll make on repeat delivers juicy, pull-apart chicken smothered in a glossy, sweet-spicy gochujang barbecue sauce. A fast skillet sear locks in flavor, the slow cooker does the work, and a quick garnish of sesame and green onions makes it look restaurant-ready. Pile it over rice, tuck it into lettuce cups, or serve as part of a weeknight bowl with crunchy slaw—this is set-it-and-forget-it comfort with big flavor and minimal effort.

Why You’ll Love These Crockpot Korean BBQ Chicken Thighs

• Ultra-tender and juicy: Thighs thrive in the slow cooker—no dryness, just silky shreds.
• Hands-off cooking: Sear for a few minutes, then let the crockpot take it home.
• Balanced flavor: Sweet, savory, tangy, and gently spicy—easy to scale up or down.
• Meal-prep friendly: Makes a generous batch that reheats like a dream.
• Versatile serving: Bowls, sliders, tacos, lettuce wraps, or over sautéed veggies.

What Is Crockpot Korean BBQ Chicken Thighs?

Crockpot Korean BBQ Chicken Thighs is a slow-cooker riff on the sweet-spicy, umami-rich flavors you find in Korean-inspired barbecue sauces. The hallmark ingredients are gochujang (a fermented red pepper paste with depth and mellow heat), a touch of soy, garlic, ginger, and a balancing sweetness that caramelizes beautifully as the chicken cooks. The crockpot’s gentle heat breaks down the thighs until they’re fork-tender, while the sauce reduces into a glossy coating you’ll want on everything. It’s low-effort, high-reward, and endlessly adaptable for bowls, sandwiches, and family-style dinners.

Crockpot Korean BBQ Chicken Thighs

These Crockpot Korean BBQ Chicken Thighs deliver juicy, pull-apart meat smothered in a sweet, spicy, and tangy gochujang sauce. With just a quick sear and hands-off slow cooking, this dish is perfect for busy weeknights, meal prep, or easy entertaining. Serve it over rice, in lettuce wraps, or as sliders—it’s bold, flexible, and always satisfying.

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Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Course Dinner

Cuisine Korean-Inspired

Servings 6 servings

Calories 370 kcal

Ingredients

  

Chicken

• 2.8 lb boneless skinless chicken thighs about 8–10 pieces
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 Tbsp neutral oil for searing

Korean-Style BBQ Sauce

• 0.5 cup gochujang adjust to taste
• 0.25 cup low-sodium soy sauce or tamari
• 0.33 cup brown sugar or maple syrup
• 0.25 cup rice vinegar or apple cider vinegar
• 2 Tbsp tomato paste
• 5 cloves garlic finely minced
• 2 tsp fresh ginger grated
• 1 Tbsp toasted sesame oil
• 0.25 cup low-sodium chicken broth plus more as needed

To Finish

• 1.5–2 tsp cornstarch mixed with 2 Tbsp cold water (optional)
• 2–3 green onions thinly sliced
• 1–2 tsp sesame seeds
• to serve lime or lemon wedges optional

Instructions

 

• Step 1: Pat chicken thighs dry and season with salt and pepper. Heat oil in a skillet over medium-high and sear thighs 2–3 minutes per side. Transfer to slow cooker.
• Step 2: In a bowl, whisk gochujang, soy sauce, brown sugar, vinegar, tomato paste, garlic, ginger, sesame oil, and broth until smooth. Taste and adjust flavor if needed.
• Step 3: Pour sauce over chicken in the crockpot. Add optional sliced onion, carrots, or bell pepper if using. Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours.
• Step 4: Remove chicken and shred with two forks. If thickening, stir cornstarch slurry into sauce and cook on HIGH 10–15 minutes. Return shredded chicken to pot and toss to coat.
• Step 5: Garnish with green onions, sesame seeds, and optional citrus wedges. Serve hot over rice, in lettuce wraps, or as sliders.

Notes

Customize the spice level by adjusting the gochujang. Add veggies like carrots, bell peppers, or cabbage during cooking. For a thicker sauce, use the cornstarch slurry; for a saucier result, skip it. This dish is great for meal prep, freezes well, and reheats beautifully with a splash of broth or water.

Keyword crockpot chicken, easy shredded chicken, gochujang BBQ, korean bbq chicken, slow cooker recipe

Ingredients for Crockpot Korean BBQ Chicken Thighs

Chicken

• 2½–3 lb boneless, skinless chicken thighs (about 8–10 pieces)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 Tbsp neutral oil (for searing)

Korean-Style BBQ Sauce

• ½ cup gochujang (adjust to heat preference)
• ¼ cup low-sodium soy sauce (or tamari)
• ⅓ cup brown sugar or maple syrup
• ¼ cup rice vinegar (or apple cider vinegar)
• 2 Tbsp tomato paste
• 5 cloves garlic, finely minced
• 2 tsp fresh ginger, grated
• 1 Tbsp toasted sesame oil
• ¼ cup low-sodium chicken broth (plus more as needed)

To Finish

• 1½–2 tsp cornstarch mixed with 2 Tbsp cold water (optional, for thicker sauce)
• 2–3 green onions, thinly sliced
• 1–2 tsp sesame seeds
• Lime or lemon wedges (optional brightness)

Optional Add-Ins

• 1 small onion, thinly sliced
• 1 cup matchstick carrots or bell pepper strips
• 1–2 cups cabbage (shredded) for the last hour

All ingredient amounts are flexible—this sauce is forgiving. Keep it balanced: sweet + savory + tangy + a little heat.

Step-by-Step Instructions

Step 1 — Pat dry, season, and sear

Pat the chicken thighs dry. Season both sides with salt and pepper. Heat neutral oil in a large skillet over medium-high. Sear the thighs in batches 2–3 minutes per side until lightly browned (they won’t be cooked through). Transfer to the slow cooker.

Why sear? Browning creates fond—those savory bits that translate to deeper flavor in the finished sauce.

Step 2 — Whisk the sauce

In a bowl, whisk gochujang, soy, brown sugar, vinegar, tomato paste, garlic, ginger, sesame oil, and broth until smooth. Taste and adjust: add a splash more vinegar if you want it brighter, a spoon of sugar for sweeter, or a bit more gochujang for extra kick.

Step 3 — Slow cook

Pour the sauce over the chicken. Add optional onion and carrots/peppers if using. Cover and cook on LOW for 5–6 hours (or HIGH for 2½–3 hours) until the thighs are tender and shred easily.

Step 4 — Shred and thicken (optional)

Transfer thighs to a board and shred with two forks. If you want a thicker, glossy sauce, whisk the cornstarch slurry into the liquid in the crockpot, cover, and cook on HIGH 10–15 minutes until lightly thickened. Return chicken to the cooker, toss to coat, and keep warm.

Step 5 — Garnish and serve

Top with green onions and sesame seeds. Serve hot with your favorite sides (ideas below). A squeeze of citrus adds fresh brightness right at the table.

Yield & Timing: Serves 6. Active time ~15 minutes; cook time 5–6 hours on LOW.

Ingredient Notes & Smart Substitutions

• Chicken thighs vs. breasts: Thighs stay juicy; if using breasts, reduce time slightly (LOW 3½–4½ hours) and avoid overcooking.
• Gochujang: Heat levels vary by brand. Start with ⅓ cup for mild-medium, then adjust to taste.
• Sweetener: Brown sugar gives molasses notes; maple adds a round, clean sweetness.
• Tomato paste: Adds body and umami without turning this into a tomato sauce.
• Vinegar: Rice vinegar is soft and balanced. Apple cider vinegar works in a pinch; start with a bit less and taste.
• Soy or tamari: Use low-sodium and season at the end.
• Sesame oil: Add to the sauce (and a few drops at the end) for toasty aroma—don’t cook it at high heat on the stove.
• Gluten-aware: Use tamari and verify your gochujang is gluten-free (some contain wheat).
• No sear option: You can skip searing in a time pinch; flavor is still great, just slightly less deep.

How to Serve It (Endless Bowl & Plate Ideas)

• Rice bowls: Spoon chicken over steamed jasmine or brown rice with cucumber slices, pickled veggies, and a drizzle of sauce.
• Lettuce wraps: Wrap in crisp romaine or butter lettuce with shredded carrot, scallions, and a spoon of rice.
• Noodle bowls: Toss with udon or rice noodles, quick-sautéed veggies, and extra sauce.
• Tacos or sliders: Tuck shreds into warm tortillas or mini rolls with slaw and scallions.
• Veg-forward plate: Serve with garlic-seared green beans, roasted broccoli, or a simple cabbage slaw.

Make-Ahead, Storage & Reheating

• Make-ahead: Whisk the sauce up to 3 days in advance; keep refrigerated. Sear chicken the night before if you like, then dump-and-go in the morning.
• Fridge: Store cooked chicken with sauce in an airtight container 3–4 days.
• Freeze: Cools completely, then freeze in meal-size containers up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop until hot; add a splash of broth or water if the sauce tightened in the fridge.
• Meal prep: Portion into bowls with rice and veg; top with scallions after reheating for freshness.

Pro Tips for Success

1. Season in layers: Salt the chicken lightly first; adjust final seasoning once the sauce reduces.
2. Don’t drown the pot: The thighs release juices. Start with the listed broth; add more only if needed.
3. Shred big, not stringy: Larger shreds keep texture and soak sauce without turning mushy.
4. Thicken with intention: Use the cornstarch slurry only if you want a clingy glaze; otherwise, enjoy the natural pan juices as-is.
5. Fresh finish matters: Scallions + sesame + a squeeze of citrus wake up slow-cooked richness.
6. Heat control: For milder eaters, reduce gochujang to ¼ cup and skip red-pepper garnish; for heat lovers, serve with chili flakes on the side.

Flavor Variations

• Honey-Garlic Gochujang: Swap half the brown sugar for honey and add an extra clove of garlic.
• Ginger-Scallion Lift: Double the ginger and finish with a handful of thinly sliced scallions and a drizzle of sesame oil.
• Citrus-Sesame Pop: Add 1 tsp lemon zest to the sauce and finish with a small squeeze of citrus at the table.
• Sticky Pineapple Twist: Replace half the broth with unsweetened pineapple juice; simmer to a glossy, tangy-sweet glaze.
• Veg Boost: Add shredded cabbage for the final hour or fold in steamed broccoli right before serving.

Step-By-Step Visual Cues (What “Done” Looks Like)

• After sear: Thighs should be spot-golden with no raw exterior; inside still uncooked.
• Mid-cook (3 hours on LOW): Sauce is looser; thighs look plump and opaque.
• Finish (5–6 hours on LOW): A fork slides in easily and meat pulls apart with gentle pressure. Sauce deepens in color and aroma.
• Post-slurry: Sauce turns shiny and coats the back of a spoon.

Nutrition Facts (Per Serving)

Estimated for 6 servings using 2.8 lb boneless thighs and sauce as written. Values vary by brand and exact portions.

Troubleshooting Guide

• Too salty: Add a splash of water or unsalted broth and a squeeze of citrus; serve over plain rice to balance. Next time, use low-sodium soy and season later.
• Too sweet: Increase vinegar 1–2 teaspoons, or add more gochujang for depth.
• Too thick: Whisk in warm broth 1 Tbsp at a time; toss to coat.
• Too thin: Reduce lid-off on HIGH 15 minutes, or add a cornstarch slurry and simmer to thicken.
• Not enough heat: Stir in an extra spoon of gochujang or pinch of chili flakes at the end.
• Dry chicken: Overcooked or using very lean cuts. Shred and fold back into sauce, then add a splash of broth to moisten.

FAQ About Crockpot Korean BBQ Chicken Thighs

TastyInspo Notes

• Season simply, finish boldly: Keep the thigh seasoning minimal. Let gochujang + sesame oil carry the dish, then brighten with scallions and citrus.
• Batch smarter: Double the sauce and freeze half for an even faster dinner next time.
• Texture play: Reserve a small portion of sauce; drizzle over just before serving so you get both glaze and fresh sheen.
• Shred timing: Pull the chicken when it’s barely fork-tender; over-shredding can make the texture stringy.
• Color signals flavor: A deeper, brick-red sauce usually means the sugars have reduced just right.
• Leftover magic: Spoon onto rice bowls, fold into wraps with slaw, or top baked potatoes for an effortless second meal.

Final Thoughts

These Crockpot Korean BBQ Chicken Thighs are the definition of practical flavor: a quick sear, a whisked sauce, and hours of hands-off simmering that end in glossy, tender shreds. The balance—sweet, savory, tangy, and gently spicy—makes it a reliable favorite for busy nights, weekend meal prep, or casual gatherings. Once you’ve got the rhythm—sear, slow-cook, shred, thicken—you can riff endlessly with citrus, extra ginger, or veggie add-ins. Serve with something simple to soak up the sauce, scatter on fresh scallions and sesame, and enjoy the easiest “wow” you’ll cook all week.