Slow Cooker Korean Style Spicy Soy Sauce Chicken

Printable Version (Recipe Only)

This recipe is part of my 30 Day Grocery Budget Diary. To see all the posts of this series in reverse chron order, click HERE.

I'd hoped to post this recipe on Friday before I headed out for the beerfest, but I spent most of that time getting other things in order before I left the house...

You know, I'm just going to stop myself from trying to write anything too coherent this morning because Izz is a crank, and Dora keeps invading my brain, and I'm frankly a little tired of discovering the run-ons, misspellings, awful phrasing and word choices, and general discombobulation of writing while parenting, after I've already published.

One upside, however, is that the exhaustion has a way of mitigating the kind of horror the pre-parenting of small child(ren) you would have experienced at having been so imperfect and potentially miscommunicated. I guess that's one way our little ones teach us not to sweat the small stuff. ;)

And on to the recipe...

Slow Cooker Korean Style Spicy Soy Sauce Chicken
Serves 4 to 6
Time: 15 to 20 minutes active
Printable Version

Because there is minimal liquid in the recipe so as to prevent a soupy flavor, it would be ideal to be able to give everything a stir and re-position/-distribute the chicken at between 2 and 4 hours before eating. If you can't manage that because of your schedule, then doing it right when you get home and hopefully at least 30 minutes to an hour before you eat will help.

- 3 pounds bone-in, skin-on chicken pieces (I think drums and thighs are best)
- 1/2 a medium onion, cut into 1-inch pieces
- 2 large carrots, peeled and cut into 1-inch thick pieces (straight or on the bias, though I prefer on the bias)
- 1/2 a bell pepper, cut into 1-inch pieces
- 1/4 cup soy sauce to start
- 1/4 cup gochujang (Korean red chili paste) Sriracha is an imperfect but also delicious substitute
- 3 to 5 Tablespoons sugar, depending on how sweet you like your food
- 1/2 cup white wine if you've got some laying around (sweet, dry, doesn't matter, though if sweet, you might want to adjust the sugar down just a little bit, depending on how sweet)
- 1/2 cup water (if you don't have the wine, then it's 1 cup water)

1) Dump everything into your slow cooker and, with your hands, give everything a gentle turn and massage so you mix and distribute your seasonings mostly evenly.

If you have up to an hour to let everything sit before turning on the slow cooker, great. That'll help the flavors absorb into the chicken.

2) Cook on low for 8 to 10 hours, high for 5 to 7, keeping in mind the note at the top of the recipe. 

An hour or two before eating is a good time to adjust the seasoning so the added flavors can absorb - more soy sauce if you want it saltier, a little more sugar if you'd like it sweeter, more gochujang if you want it hotter (though the gochujang is also a salty flavoring element, so you might want to add some fresh or dried chilies if you want to increase heat without increasing the salt.

We had ours over steamed rice with some of the sauce spooned over the rice (YUMS) and kimchi on the side.

I made the chicken on Monday or Tuesday, and we ate it at the end of the week. As you can see, it doesn't look as pretty reheated, but it was still pretty tasty. ;)

Enjoy. :)




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