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Slow Cooker Korean Gochujang Chicken and Cabbage Stew
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Course Soup
Cuisine Korean
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 6 cups chopped green cabbage
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 3 tablespoons gochujang
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 4 cups low-sodium chicken broth
  • 1 tablespoon grated fresh ginger
  • 2 green onions, sliced
  • 1 teaspoon sesame seeds

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker.
  • Add the chopped cabbage, sliced onion, minced garlic, and grated ginger on top of the chicken.
  • In a bowl, whisk together the gochujang, soy sauce, honey, and chicken broth until smooth.
  • Pour the broth mixture over the ingredients in the slow cooker.
  • Cover and cook on low for 6 to 7 hours, until the chicken is tender and the cabbage has softened.
  • Remove the chicken, shred it with two forks, then return it to the slow cooker and stir to combine.
  • Serve the stew in bowls topped with sliced green onions and sesame seeds.

Notes

Taste the broth after cooking and add a splash more soy sauce if you prefer it saltier. The cabbage releases liquid as it cooks, so the finished stew stays brothy rather than thick. Leftovers reheat well on the stovetop with a little extra broth to loosen the texture.
Course: Soup
Cuisine: Korean
Equipment: Slow Cooker, Knife, Mixing Bowl