Slow Cooker Gochujang Chicken Sandwiches Recipe
These Slow Cooker Gochujang Chicken Sandwiches feature tender, flavorful chicken thighs slow-cooked in a spicy and savory Korean-inspired sauce. The chicken is shredded and served on toasted hamburger buns with a refreshing cucumber jalapeno cilantro cabbage slaw, making a perfect, fuss-free meal full of bold tastes and satisfying textures.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 2.5 hours (high)
- Total Time: 6 hours 15 minutes (low) or 2 hours 45 minutes (high)
- Yield: 4 to 6 servings
- Category: Sandwiches
- Method: Slow Cooking
- Cuisine: Korean-American Fusion
- Diet: Gluten Free
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, whisk together chicken broth, soy sauce, gochujang, toasted sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic, and cornstarch until well combined to create a flavorful sauce base.
- Add the chicken: Place boneless skinless chicken thighs on top of the sauce in the slow cooker. Flip the chicken to coat well with the sauce on all sides to infuse flavor throughout the meat.
- Slow cook the chicken: Cook on low for 6 hours or on high for 2 to 3 hours, allowing the chicken to become tender and absorb the spicy gochujang sauce.
- Shred the chicken: Using a slotted spoon or large fork, transfer the cooked chicken to a sheet pan to catch any juices. Shred the chicken with two forks into bite-sized pieces.
- Combine shredded chicken and sauce: Place the shredded chicken back into the slow cooker with the sauce. Stir to fully coat the chicken with the sauce and keep warm until ready to serve.
- Assemble the sandwiches: Toast the hamburger buns lightly. Using a slotted spoon, add a generous portion of the shredded chicken onto the bottom bun, top with cucumber jalapeno cilantro cabbage slaw, add optional sliced cheddar cheese if desired, and crown with the top bun.
- Serve and enjoy: Serve immediately while warm or keep in the slow cooker on the warm setting to serve later. These sandwiches serve 4 to 6 people and offer a delicious, easy meal packed with Korean-inspired flavors.
Notes
- For a spicier sandwich, add extra gochujang to the sauce or as a topping.
- Use gluten-free buns to accommodate gluten sensitivities.
- The cucumber jalapeno cilantro cabbage slaw adds a refreshing crunch and balances the rich spice of the chicken.
- Chicken thighs provide juicier, more flavorful meat than chicken breasts in slow cooking.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- Optional sliced cheddar cheese adds a creamy, melty texture if desired.
- You can prepare the slaw in advance to save time.
