Description
Delicious Sweet and Savory Slow Cooker Korean BBQ Chicken Bowls that are easy to prepare and packed with flavor.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes (optional)
- 1 cup chicken broth
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced green onions
- 1 tablespoon sesame seeds
Instructions
- In a slow cooker, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Stir until well mixed.
- Add the chicken thighs to the slow cooker, ensuring they are well coated with the sauce. Pour in the chicken broth.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Once cooked, shred the chicken using two forks and stir it back into the sauce.
- Serve the shredded chicken over cooked jasmine rice. Top with shredded carrots, sliced green onions, and sesame seeds.
Notes
- For added flavor, marinate the chicken in the sauce overnight before cooking.
- You can substitute the chicken thighs with chicken breasts for a leaner option.
- For a vegetarian version, replace the chicken with cubed tofu and adjust the cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 20g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg