Recipe: Slow Cooker Korean Chicken & Kimchee Bowls

I adore Korean and Korean-inspired food. Whilst my Super Saucy Korean Steak, Pepper & Broccoli Stir Fry and my Korean Prawn Rice Bowls with Sesame Pak Choi are both super speedy weeknight recipes I like to throw together at the last minute (no, seriously, I make the steak one at least a couple of evenings a month!) if I have a bit more time I like to use the slow cooker to make these super tender, slightly spicy, Korean-inspired chicken thighs, delicious served with a mountain of fluffy and aromatic Jasmine rice, some of my sesame pak choi and lots of delicious kimchee. I’ve adapted the recipe for these chicken thighs from Williams-Sonoma’s brilliant The Slow Cooker Cookbook (ad) which really helped get me started learning how to develop my own slow cooker recipes.

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Slow Cooker Korean Chicken & Kimchee Bowls

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 2-4 hours
  • Total Time: 2-4 hours
  • Yield: Serves 23 1x
  • Method: Slow Cooker
  • Cuisine: Korean


This delicious Korean-style slow cooker chicken is perfect served with a mountain of fluffy and aromatic Jasmine rice, sesame pak choi and lots of kimchee.



For the Korean Slow Cooker Chicken

  • 46 skinless boneless chicken thighs
  • 2 tbsp freshly squeezed orange juice
  • 2 tbsp soy sauce
  • 1 1/2 tbsp gouchjang 
  • 1 tbsp soft light brown sugar
  • 1/2 tbsp mirin
  • 1/2 tsp toasted sesame oil
  • 1 large banana shallot
  • 1 large garlic clove 

For the Rice Bowls

  • 140g (5 oz) jasmine rice
  • large handful kimchee
  • 2 large spring onions
  • 1 x quantity sesame pak choi


  1. To make the chicken, blitz together the shallot and garlic, peeled and roughly chopped, the brown sugar, sesame oil, orange juice, mirin, gochujang and soy sauce in a high powered blender or mini chopper to create a smooth paste. Combine with the chicken thighs in the slow cooker and cook for 2 hours on high, or 4 hours on low until the chicken is tender.
  2. Cook the Jasmine rice for 12-15 minutes in a pan of boiling water over a high heat. Meanwhile, blanch the pak choi for the sesame pak choi and thinly slice the spring onions.
  3. To assemble the bowls, divide the chicken and some of the cooking liquid over the jasmine rice, and serve the sesame pak choi and a generous amount of kimchee alongside. Sprinkle the spring onion – topped, tailed and thinly sliced – over the chicken and serve immediately. 


In the recipe I’ve linked to above for my sesame pak choi I’ve used black sesame seeds. If you prefer and for extra flavour – as I have done here – substitute furikake instead.