Creamy Gochujang Chicken
Dive into a bowl of our luscious Creamy Gochujang Chicken, where savory meets a delightful kick! Infused with rich coconut milk, zesty garlic, and aromatic lemongrass, this dish is pure comfort food bliss. Just toss it all in your slow cooker and let the flavors meld into a mouthwatering masterpiece!
Prep
15
min
Cook
180
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Sliced chives or parsleyoptional
- 2 tablespoons garlic, minced (30 ml)
- 3 tablespoons shallot, finely diced (45 ml)
🥩Meat & Seafood(1)
- 4 large boneless, skinless chicken thighs, about 1½–2 pounds (1.81 kg)
🫙Pantry Staples(3)
- 1 can (13.5 ounces) full-fat coconut milk (383 g)
- Plain panko breadcrumbsoptional
- 1 tablespoon tomato paste (15 ml)
🧂Spices & Seasonings(3)
- 1 teaspoon garlic powder (5 ml)
- 1 teaspoon onion powder (5 ml)
- 1 teaspoon smoked paprika (5 ml)
🍯Sauces & Condiments(1)
- 2 tablespoons gochujang (30 ml)
📦Other(2)
- 1 teaspoon gochugaru (5 ml)
- 1 stalk lemongrass, bruised
👨🍳 Instructions
- 1
Pat the chicken thighs dry then lightly season with the chicken thighs with garlic powder, onion powder, smoked paprika, and gochugaru; or your favorite seasoning for extra color and flavor when we brown in a skillet. Heat the butter in a skillet and sear the chicken for 2–3 minutes per side. The chicken does not need to be fully cooked.
- 2
Add the chicken to the crockpot along with the garlic, shallot, gochujang, tomato paste, coconut milk, and bruised lemongrass. Stir the sauce ingredients around the chicken.
- 3
Cover and cook on HIGH for 2½–3 hours or LOW for 3–4 hours, until the chicken is tender and reaches at least 165°F.
- 4
Remove the lemongrass and stir the sauce well. If you want it thicker, mix 1 teaspoon cornstarch with 1 teaspoon cold water, stir it into the sauce, and cook uncovered on HIGH for another 10–15 minutes.
- 5
Serve the chicken over rice, spoon that creamy gochujang sauce over everything, and finish with plain panko breadcrumbs straight from the box and sliced chives.
Share this recipe
Prep
15
min
Cook
180
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Gochujang Chicken
Dive into a bowl of our luscious Creamy Gochujang Chicken, where savory meets a delightful kick! Infused with rich coconut milk, zesty garlic, and aromatic lemongrass, this dish is pure comfort food bliss. Just toss it all in your slow cooker and let the flavors meld into a mouthwatering masterpiece!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Sliced chives or parsleyoptional
- 2 tablespoons garlic, minced (30 ml)
- 3 tablespoons shallot, finely diced (45 ml)
🥩Meat & Seafood(1)
- 4 large boneless, skinless chicken thighs, about 1½–2 pounds (1.81 kg)
🫙Pantry Staples(3)
- 1 can (13.5 ounces) full-fat coconut milk (383 g)
- Plain panko breadcrumbsoptional
- 1 tablespoon tomato paste (15 ml)
🧂Spices & Seasonings(3)
- 1 teaspoon garlic powder (5 ml)
- 1 teaspoon onion powder (5 ml)
- 1 teaspoon smoked paprika (5 ml)
🍯Sauces & Condiments(1)
- 2 tablespoons gochujang (30 ml)
📦Other(2)
- 1 teaspoon gochugaru (5 ml)
- 1 stalk lemongrass, bruised
👨🍳 Instructions
- 1
Pat the chicken thighs dry then lightly season with the chicken thighs with garlic powder, onion powder, smoked paprika, and gochugaru; or your favorite seasoning for extra color and flavor when we brown in a skillet. Heat the butter in a skillet and sear the chicken for 2–3 minutes per side. The chicken does not need to be fully cooked.
- 2
Add the chicken to the crockpot along with the garlic, shallot, gochujang, tomato paste, coconut milk, and bruised lemongrass. Stir the sauce ingredients around the chicken.
- 3
Cover and cook on HIGH for 2½–3 hours or LOW for 3–4 hours, until the chicken is tender and reaches at least 165°F.
- 4
Remove the lemongrass and stir the sauce well. If you want it thicker, mix 1 teaspoon cornstarch with 1 teaspoon cold water, stir it into the sauce, and cook uncovered on HIGH for another 10–15 minutes.
- 5
Serve the chicken over rice, spoon that creamy gochujang sauce over everything, and finish with plain panko breadcrumbs straight from the box and sliced chives.