Slow-Cooker Korean Pulled Chicken
Enjoy in a bun, in quesadillas, on nachos, chips or as a pizza topping…it's delicious!
Ingredients
- non-stick cooking spray
- 30ml gochujang
- 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
- 0.5 tsp sesame oil
- a few grinds of freshly ground black pepper
- 500g 500g chicken breasts and/or skinless boneless chicken thighs
- 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 slow cooker and cook on low for about 4 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
- 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…if you’ve got any leftovers.