Ingredients
Gathering your ingredients is the first step to creating something magical. Here’s what you’ll need:
- 2 pounds boneless, skinless chicken thighs
- 1 cup Korean BBQ sauce (store-bought or homemade)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
If you’re in a pinch, chicken breasts can be used instead of thighs, but remember, thighs add that extra juiciness that makes this dish irresistible.
Instructions
Let’s get cooking! These steps will guide you through creating a dish that’s as delightful as it is simple.
- Start by placing the chicken thighs in your slow cooker. I find that layering them evenly helps ensure thorough cooking.
- In a bowl, whisk together the Korean BBQ sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes. Pour this mixture over the chicken in the slow cooker.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours. The chicken should be tender and easily shreddable.
- Once cooked, remove the chicken and set aside. Mix the cornstarch with water and stir it into the sauce in the slow cooker to thicken. Cook on high for another 10-15 minutes.
- Shred the chicken using two forks and return it to the thickened sauce. Stir well to ensure the chicken is well-coated.
- Garnish with sliced green onions and sesame seeds before serving.
One of my favorite memories is watching my abuela work her magic in the kitchen, and this recipe brings back that same sense of wonder and creativity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International