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- 2 lbs boneless, skinless chicken thighs - 1/2 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons gochujang (Korean red chili paste) - 3 cloves garlic, finely minced - 1 tablespoon fresh ginger, finely minced - 1 tablespoon sesame oil - 1/2 cup green onions, chopped (plus extra for garnish) - 1 tablespoon sesame seeds (for garnish) - Salt and pepper to taste - Boneless, skinless chicken thighs: They stay moist and tender during cooking. - Low-sodium soy sauce: It adds a salty depth without overwhelming the dish. - Honey: This brings sweetness and balances the heat. - Gochujang: This is the heart of the dish, adding spice and flavor. - Garlic and ginger: They enhance the aroma and add warmth. - Sesame oil: This adds a nutty flavor that rounds out the dish. - Green onions: They offer freshness and crunch as a garnish. - Sesame seeds: They provide a nice texture and visual appeal. - Soy Sauce: Kikkoman is a trusted brand for low-sodium soy sauce. - Honey: Local raw honey often has the best flavor and quality. - Gochujang: Look for brands like Chung Jung One for authentic taste. - Sesame Oil: Kadoya sesame oil delivers great flavor for your dishes. - Fresh Ingredients: Try to source organic garlic and ginger for the best taste. These ingredients come together to create a dish that’s packed with flavor. Enjoy exploring this recipe! First, grab a medium mixing bowl. Add 1/2 cup of soy sauce, 1/4 cup of honey, and 2 tablespoons of gochujang. Gochujang is a Korean chili paste that brings heat. Then, add 3 cloves of minced garlic and 1 tablespoon of minced ginger. Finally, mix in 1 tablespoon of sesame oil. Whisk these ingredients together until they blend well. This sauce will give your chicken that sweet and spicy kick. Now, take 2 pounds of boneless, skinless chicken thighs. Place them on a clean cutting board. Generously season both sides with salt and pepper. This step is key to making the chicken taste great. Next, transfer the seasoned chicken to your slow cooker. Pour the sauce over the chicken, making sure each piece gets coated. This ensures the chicken absorbs all that amazing flavor. Cover your slow cooker with its lid. Set it to low heat for 6-7 hours or high heat for 3-4 hours. Cooking it low and slow makes the chicken tender. The chicken should be easy to shred when it’s done. After cooking, remove the chicken and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker. Stir it well to mix with the sauce. Now, it’s ready to serve! To get the best shredded chicken, use boneless, skinless thighs. They stay moist and tender. After cooking, let the chicken sit for a few minutes. This step keeps the juices locked in. Use two forks to shred the chicken. Pull apart the meat gently for nice, even pieces. Mix the shredded chicken back in the sauce. This adds flavor to every bite. If you want less heat, cut the gochujang in half. You can also add more honey to balance the spice. For extra kick, try adding a pinch of cayenne pepper. Taste as you go to find your perfect heat level. Remember, you can always add more spice, but it’s hard to take it out! Serve the chicken over fluffy steamed rice for a filling meal. You can also spoon it into fresh lettuce wraps for a fun twist. Garnish each plate with chopped green onions and a sprinkle of sesame seeds. For a pop of color, add lime wedges on the side. This adds a zesty flavor that brightens the dish. Use colorful veggies around the chicken on the platter for a beautiful display. {{image_4}} You can easily switch the chicken for other meats. Try using pork or beef. Both work well with the sweet and spicy sauce. If you prefer seafood, shrimp is a great option too. Just adjust the cooking time. Shrimp cooks much faster than chicken. Aim for 1 to 2 hours on low heat. To make this dish vegan, replace the chicken with tofu. Firm tofu holds up well in the slow cooker. First, press the tofu to remove extra water. Then cut it into cubes. Use the same sauce to coat the tofu. Cook it for 4 to 5 hours on low. You can also try tempeh for a nutty flavor. This dish is very versatile. You can serve it in many ways. One option is to make lettuce wraps. Use large leaves to hold the chicken and toppings. Another fun way is to make rice bowls. Layer the chicken over steamed rice. Add your favorite veggies for color and crunch. Don't forget to top with green onions and sesame seeds! To store leftovers, first let the chicken cool down. Place it in an airtight container. Make sure to cover it well. The chicken will stay fresh for about three to four days in the fridge. This way, you can enjoy it later without losing flavor. When you are ready to eat the leftovers, reheating is easy. You can use the microwave or the stove. If using a microwave, heat in 30-second bursts. Stir between each burst to heat evenly. If using the stove, place the chicken in a pan over low heat. Add a splash of water to keep it moist. Heat until warm, then serve! You can also freeze the sweet and spicy Korean chicken. Use a freezer-safe container or freezer bags. Make sure to remove as much air as possible. The chicken can last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Then, reheat as mentioned above. This way, you can enjoy a tasty meal anytime! Yes, you can use chicken breasts. They cook faster than thighs. The meat may dry out more easily. Thighs stay juicy and tender. If using breasts, check for doneness early. You might need to reduce cooking time by 30 minutes. Gochujang is a Korean red chili paste. It adds a deep, sweet heat to dishes. You can find it in Asian markets. Many grocery stores also carry it. Look in the international aisle. It often comes in a red tub. This recipe has a mild to medium spice level. Gochujang provides heat but also sweetness. You can adjust the spice by using less gochujang. If you want it spicier, add more. Everyone’s taste is different, so find what works for you. This blog post covered all you need for a successful dish. You learned about the complete ingredient list and the roles of key ingredients. We explored step-by-step instructions for preparing the sauce and cooking. I shared tips to perfect your shredded chicken and adjust spice levels. You saw fun variations, including vegetarian options, and ways to serve. Lastly, we discussed how to store leftovers properly. With this knowledge, you can cook with confidence and creativity. Enjoy your cooking journey!

Slow Cooker Sweet and Spicy Korean Chicken

Enjoy a culinary adventure with this Slow Cooker Sweet and Spicy Korean Chicken recipe! This easy dish features tender chicken thighs coated in a delightful blend of soy sauce, honey, and gochujang for a perfect balance of flavors. With just 15 minutes of prep, let your slow cooker do the work while you savor the aroma. Click to explore the full recipe and transform your dinner into a flavorful feast that will impress everyone!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1/2 cup low-sodium soy sauce

1/4 cup honey

2 tablespoons gochujang (Korean red chili paste)

3 cloves garlic, finely minced

1 tablespoon fresh ginger, finely minced

1 tablespoon sesame oil

1/2 cup green onions, chopped (plus extra for garnish)

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Prepare the Sauce: In a medium mixing bowl, whisk together the low-sodium soy sauce, honey, gochujang, minced garlic, minced ginger, and sesame oil until the mixture is smooth and well combined. This flavorful blend will create the sweet and spicy sauce for your chicken.

    Season the Chicken: Place the boneless chicken thighs on a clean cutting board. Season both sides generously with salt and pepper to enhance the flavor before placing them into the slow cooker.

      Combine Ingredients: Pour the prepared sweet and spicy sauce over the seasoned chicken thighs in the slow cooker, ensuring that each piece is thoroughly coated with the sauce for optimal flavor infusion.

        Slow Cook: Cover the slow cooker with its lid and choose the low heat setting for 6-7 hours or the high heat setting for 3-4 hours. Cook until the chicken is incredibly tender and can be easily shredded with a fork.

          Shred the Chicken: Once the cooking time is up, carefully remove the chicken from the slow cooker and place it onto a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it well to mix with the delicious sauce.

            Serve: To serve, ladle the sweet and spicy Korean chicken over a bed of fluffy steamed rice or spoon it into fresh lettuce wraps. Garnish each serving with chopped green onions and a sprinkle of sesame seeds for added texture and visual appeal.

              Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 4-6

                - Presentation Tips: For an eye-catching presentation, serve the chicken on a platter surrounded by vibrant, colorful vegetables or lettuce leaves. Consider adding a few lime wedges on the side for a zesty twist that guests can squeeze over their meal!