Slow Cooker Korean BBQ Chicken

About This Recipe

Slow cooked chicken thighs in a homemade Korean BBQ sauce served with low calorie rice, creamy blended kimchi sauce, and pickled vegetables.

Ingredients

• 3 pounds Boneless Skinless Chicken Thighs
• 1/3 cup 80g Soy Sauce
• 1/3 cup 80g Maple Syrup
• 1/4 cup 60g Mirin
• 3/4 cup 180g Apple Sauce (or pureed kiwi fruit or Asian pear)
• 1 Tablespoon 16g Toasted Sesame Oil
• 2-3 Scallions (thinly sliced, green and white separated (white for slow cooking - reserve green for serving))
• 8 cloves Garlic (crushed or minced)
• 1 Tablespoon Ginger (crushed or minced)
• 1 Tablespoon Korean Chile Flakes (gochugaru)
• Pickled Cucumbers
• Pickled Carrots
• Creamy Kimchi Sauce
• Low Calorie Rice Blend
• Toasted Sesame Seeds

Instructions

1. Mix all the sauce ingredients together in a slow cooker before adding the chicken thighs and tossing everything together.
2. Cover and cook on low heat for 4-5 hours until the chicken shreds easily with a fork.
3. Transfer the chicken to a separate bowl to pull apart, being careful to avoid over-shredding the chicken.
4. Place the shredded chicken back in the slow cooker with the remaining sauce and let everything hang out together for 20-30 minutes using your slow cooker's keep warm function before serving.
5. Serve over rice with pickled veggies, toasted sesame seeds or sesame garlic crunch, and creamy kimchi sauce.