Korean honey chicken uses rice syrup, not honey—real honey burns at slow cooker temperatures and turns bitter.
Slow Cooker Honey Korean Chicken Noodles
Savor the mouthwatering flavors of our Slow Cooker Honey Korean Chicken Noodles, where tender chicken meets a sweet and spicy glaze of honey, soy sauce, and a kick of gochujang. Let your slow cooker work its magic as it transforms these simple ingredients into a hearty, protein-packed meal that’s perfect for busy weeknights. Dive into a bowl of comfort and enjoy a taste of Korea right at home!
Prep
15
min
Cook
180
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 tsps garlic puree (10 ml)
🥩Meat & Seafood(2)
- 500g chicken breast (1.1 lbs)
- 100ml chicken stock (3.38 fl oz)
🫙Pantry Staples(2)
- 50g honey (1.76 oz)
- 200g uncooked noodles (7.06 oz)
🍯Sauces & Condiments(2)
- 50-70g gochujang paste (1.76-2.47 oz)
- 100ml soy sauce (3.38 fl oz)
📦Other(1)
- a couple of handfuls of bean sproutsoptional
👨🍳 Instructions
- 1
Add 500g chicken breast to the slow cooker along with 2 tsps garlic puree, 100ml soy sauce, 50-70g gochujang paste, 50g honey and 100ml chicken stock. Cover and cook for 3 hours on high or 5-6 hours on low.
- 2
After about 1-1.5 hours add a couple of handfuls of bean sprouts.
- 3
Just before the chicken is finished, put 200g uncooked noodles on to cook.
- 4
Once cooked pull chicken apart using two forks then add the cooked noodles and mix well.
- 5
Serve with some extra veg and enjoy!
💡 Pro Tips
- ✓Cook chicken breast in the slow cooker for exactly 3 hours on high (not longer) because chicken breast reaches optimal shredding texture at 165-170°F internal temp, but overcooking beyond this point causes protein fibers to tighten and become stringy.timing3 hours maximum, 165-170°F
- ✓Add bean sprouts during the last 90 minutes of cooking to maintain their crisp texture, as their high water content (90%) causes them to become mushy if cooked longer than 2 hours.timing90 minutes maximum
- ✓Use a 2:1 ratio of soy sauce to gochujang (100ml:50g) because gochujang's capsaicin compounds intensify during slow cooking, and this ratio prevents the dish from becoming overwhelmingly spicy while maintaining umami depth.ingredient2:1 ratio
- ✓Cook noodles separately and add them in the final step because slow cooker temperatures (180-200°F) will overcook noodles, breaking down their gluten structure and creating a mushy texture that absorbs too much liquid.technique180-200°F slow cooker temp
- ✓Let the honey caramelize for the first 30 minutes before adding bean sprouts, as honey's fructose content creates Maillard reactions even at low slow cooker temperatures, developing deeper flavor compounds.timing30 minutes caramelization
Share this recipe
Prep
15
min
Cook
180
min
Serves
4
people
Level
beginner
Share this recipe
Korean honey chicken uses rice syrup, not honey—real honey burns at slow cooker temperatures and turns bitter.
Slow Cooker Honey Korean Chicken Noodles
Savor the mouthwatering flavors of our Slow Cooker Honey Korean Chicken Noodles, where tender chicken meets a sweet and spicy glaze of honey, soy sauce, and a kick of gochujang. Let your slow cooker work its magic as it transforms these simple ingredients into a hearty, protein-packed meal that’s perfect for busy weeknights. Dive into a bowl of comfort and enjoy a taste of Korea right at home!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 tsps garlic puree (10 ml)
🥩Meat & Seafood(2)
- 500g chicken breast (1.1 lbs)
- 100ml chicken stock (3.38 fl oz)
🫙Pantry Staples(2)
- 50g honey (1.76 oz)
- 200g uncooked noodles (7.06 oz)
🍯Sauces & Condiments(2)
- 50-70g gochujang paste (1.76-2.47 oz)
- 100ml soy sauce (3.38 fl oz)
📦Other(1)
- a couple of handfuls of bean sproutsoptional
👨🍳 Instructions
- 1
Add 500g chicken breast to the slow cooker along with 2 tsps garlic puree, 100ml soy sauce, 50-70g gochujang paste, 50g honey and 100ml chicken stock. Cover and cook for 3 hours on high or 5-6 hours on low.
- 2
After about 1-1.5 hours add a couple of handfuls of bean sprouts.
- 3
Just before the chicken is finished, put 200g uncooked noodles on to cook.
- 4
Once cooked pull chicken apart using two forks then add the cooked noodles and mix well.
- 5
Serve with some extra veg and enjoy!
💡 Pro Tips
- ✓Cook chicken breast in the slow cooker for exactly 3 hours on high (not longer) because chicken breast reaches optimal shredding texture at 165-170°F internal temp, but overcooking beyond this point causes protein fibers to tighten and become stringy.timing3 hours maximum, 165-170°F
- ✓Add bean sprouts during the last 90 minutes of cooking to maintain their crisp texture, as their high water content (90%) causes them to become mushy if cooked longer than 2 hours.timing90 minutes maximum
- ✓Use a 2:1 ratio of soy sauce to gochujang (100ml:50g) because gochujang's capsaicin compounds intensify during slow cooking, and this ratio prevents the dish from becoming overwhelmingly spicy while maintaining umami depth.ingredient2:1 ratio
- ✓Cook noodles separately and add them in the final step because slow cooker temperatures (180-200°F) will overcook noodles, breaking down their gluten structure and creating a mushy texture that absorbs too much liquid.technique180-200°F slow cooker temp
- ✓Let the honey caramelize for the first 30 minutes before adding bean sprouts, as honey's fructose content creates Maillard reactions even at low slow cooker temperatures, developing deeper flavor compounds.timing30 minutes caramelization