Description
These Slow Cooker Gochujang Chicken Sandwiches are a flavorful and easy-to-make meal perfect for a busy day. Tender chicken thighs are slow-cooked in a spicy, savory, and slightly sweet Korean-inspired sauce featuring gochujang, soy sauce, and sesame oil. Served on toasted buns with a refreshing cucumber jalapeño cilantro cabbage slaw, these sandwiches are packed with bold flavors and comforting texture. They make a fantastic lunch or dinner option, especially when you want hands-off cooking and delicious results.
Ingredients
Sauce and Chicken
- ¼ cup low-sodium chicken broth or filtered water
- ¼ cup low sodium soy sauce
- 2 to 3 tablespoons gochujang, plus more to taste
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar (or coconut sugar)
- 1 tablespoon grated ginger
- 3 garlic cloves, minced
- 1 teaspoon cornstarch or arrowroot starch
- 1 ½-2 pounds boneless skinless chicken thighs
For Serving
- 4 to 6 hamburger buns, gluten free if desired
- Cucumber Jalapeno Cilantro Cabbage Slaw
- Optional: sliced cheddar cheese
Instructions
- Prepare the Sauce: In a large slow cooker, combine the chicken broth, low-sodium soy sauce, gochujang, toasted sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic, and cornstarch. Whisk together until the mixture is well blended and smooth.
- Add and Coat the Chicken: Place the boneless skinless chicken thighs on top of the sauce in the slow cooker. Flip the chicken over to ensure it is evenly coated with the sauce on all sides, allowing the flavors to penetrate the meat during cooking.
- Slow Cook the Chicken: Cook the chicken on the low setting for 6 hours, or on high for 2 to 3 hours, until the chicken is fully cooked and tender enough to shred easily with forks.
- Shred the Chicken: Use a slotted spoon or large fork to transfer the cooked chicken to a sheet pan, which will also catch the juices. Shred the chicken into bite-sized pieces using two forks, then return the shredded chicken to the slow cooker, stirring it into the sauce to absorb all the flavors.
- Serve the Sandwiches: Toast the hamburger buns to your liking. Using a slotted spoon, add a generous portion of the shredded gochujang chicken onto the bottom half of each bun. Top with the cucumber jalapeño cilantro cabbage slaw, add sliced cheddar cheese if desired, then cover with the top bun and serve immediately. Alternatively, keep the slow cooker on the warm setting to serve later.
Notes
- Adjust the amount of gochujang according to your preferred spice level.
- Use gluten-free buns if you need to keep the recipe gluten-free.
- To make the cabbage slaw, combine shredded cabbage with thinly sliced cucumber, jalapeño, fresh cilantro, and dress with lime juice and a pinch of salt.
- This chicken can be stored in the refrigerator for up to 3 days and reheated gently in the slow cooker or microwave.
- Optional cheddar cheese adds a creamy contrast, but you can omit it for a dairy-free sandwich.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 2.5 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean-American Fusion