We're loving gochujang right now and fancied making something different, so David googled ‘korean pulled chicken’ to see if there was recipes…this recipe for slow cooker korean pulled chicken was the 2nd one from the search results on Shared Appetite's website. It looked really appetising and the fact it was made in the slow cooker really appealed too…we weren’t disappointed!
The first time we made it, we had some in a couple of our brioche burger buns and the next day used up the leftovers in quesadillas. See the tips below for other suggestions on what to use this slow cooker korean pulled chicken in.
Tips
- Ingredient swap - if you'd like to use pork or beef, you'll need to adjust the cooking times as follows:
- pork shoulder steaks - cook on low for 6 to 8 hours, or high for 5 to 6 hours.
- beef shin or brisket - cook on low for 6 to 8 hours, or high for 4 to 6 hours.
- Honey is a good substitute for brown sugar, or try maple syrup for a different flavour profile.
- Enjoy in a bun, in quesadillas, on nachos, chips or as a pizza topping…delicious!
- The recipe is easily adapted if you’re cooking for less or more people.
- It freezes well in an airtight container for up to 3 months…if you’ve got any leftovers!
Featured Comment
"Absolutely delicious, very tasty and so easy to make."
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Frequently Asked Questions
Gochujang is a Korean fermented chilli paste that adds a sweet, spicy, and savoury flavour to the dish. If you can’t find it, you can substitute it with a mixture of sriracha and brown sugar to mimic the sweet-spicy profile, though the flavour won’t be as complex.
Yes - pork shoulders, beef shin or brisket can be used instead of chicken. The cooking time will need to be adjusted (see Tips above), but they'll shred beautifully once cooked in the slow cooker.
To add more heat, you can increase the amount of gochujang or add fresh chillies or chilli flakes. Taste the sauce at step 2 before adding more heat to balance the flavours.
Yes - this recipe is perfect for meal prep. You can make it ahead and store it in the fridge for up to 3 days, or freeze it for up to 3 months. Reheat on the hob or in the microwave.
To serve this dish for a crowd, you can double the recipe and keep it warm in the slow cooker. Serve it with toppings like sliced spring onions, sesame seeds, and pickled vegetables so guests can customise their own servings.
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HOW TO MAKE THIS EASY SLOW COOKER KOREAN PULLED CHICKEN
Ingredients
- non-stick cooking spray
- 30ml gochujang (use less or more to adjust the heat level)
- 30ml soy sauce
- 0.5 small red onion, finely chopped
- 2 cloves garlic, crushed
- 25g piece of ginger, peeled (or skin left on for extra warmth) and finely sliced
- 1.5 tbsp mirin
- 20g soft light brown sugar (see Tips)
- 0.5 tsp sesame oil
- a few grinds of freshly ground black pepper
- 500g chicken breasts and/or skinless boneless chicken thighs (see Tips)
- 0.5 tsp cornflour
- 30ml water
Optional...for enjoying in a bun (see step 3):
- shop bought or homemade brioche burger buns
- salad leaves
- 1 avocado, thinly sliced
- 2 spring onions, chopped
- toasted sesame seeds
Instructions
- Spray the inside of your slow cooker bowl with non-stick cooking spray. Stir together the gochujang, soy sauce, onion, garlic, ginger, mirin, brown sugar, sesame oil, and pepper in the slow cooker bowl until fully combined. Add the chicken and stir to evenly coat.
- Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, until the chicken is fully cooked. Remove the chicken to a large bowl. Using 2 forks, shred the chicken. Meanwhile, fully combine the cornflour with the water in a small bowl. Pour it into the sauce in the slow cooker, stirring to incorporate. Add the chicken back into the slow cooker and stir into the sauce. Cook for 10 to 15 more minutes.
- Optional: when we had some of the chicken the first time we made it, we had it in our homemade brioche burger buns, that I toasted first and then assembled it as follows…place some salad leaves and avocado slices on the bottom of each bun, top with some chicken, spring onions and toasted sesame seeds…and enjoy!
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Easy Slow Cooker Korean Pulled Chicken
Equipment
Ingredients
- non-stick cooking spray
- 30 ml (⅛ cup) gochujang
- 30 ml (⅛ cup) soy sauce
- 0.5 small red onion finely chopped
- 2 cloves garlic crushed
- 25 g (1 oz) piece of ginger peeled (or skin left on for extra warmth) and finely sliced
- 1.5 tbsp mirin
- 20 g (⅛ cups) soft light brown sugar (see Notes)
- 0.5 tsp sesame oil
- a few grinds of freshly ground black pepper
- 500 g (1.1 lb) chicken breasts and/or skinless boneless chicken thighs (see Notes)
- 0.5 tsp cornflour
- 30 ml water
Optional...for enjoying in a bun (see step 3):
- shop bought or homemade brioche burger buns
- salad leaves
- 1 avocado thinly sliced
- 2 spring onions chopped
- toasted sesame seeds
Instructions
- Spray the inside of your slow cooker bowl with non-stick cooking spray. Stir together the gochujang, soy sauce, onion, garlic, ginger, mirin, brown sugar, sesame oil, and pepper in the slow cooker bowl until fully combined. Add the chicken and stir to evenly coat.
- Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, until the chicken is fully cooked. Remove the chicken to a large bowl. Using 2 forks, shred the chicken. Meanwhile, fully combine the cornflour with the water in a small bowl. Pour it into the sauce in the slow cooker, stirring to incorporate. Add the chicken back into the slow cooker and stir into the sauce. Cook for 10 to 15 more minutes.
- Optional: when we had some of the chicken the first time we made it, we had it in our homemade brioche burger buns, that I toasted first and then assembled it as follows…place some salad leaves and avocado slices on the bottom of each bun, top with some chicken, spring onions and toasted sesame seeds…and enjoy!
Notes
- Ingredient swap - if you'd like to use pork or beef, you'll need to adjust the cooking times as follows:
- pork shoulder steaks - cook on low for 6 to 8 hours, or high for 5 to 6 hours.
- beef shin or brisket - cook on low for 6 to 8 hours, or high for 4 to 6 hours.
- Honey is a good substitute for brown sugar, or try maple syrup for a different flavour profile.
- Enjoy in a bun, in quesadillas, on nachos, chips or as a pizza topping…delicious!
- The recipe is easily adapted if you’re cooking for less or more people.
- It freezes well in an airtight container for up to 3 months…if you’ve got any leftovers!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Debbie H says
Absolutely delicious, very tasty and so easy to make.
Deborah says
Your comment and rating is much appreciated, thank you! I think i'll make it again soon😊