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Slow Cooker Korean Spicy Braised Chicken

Korean spicy braised chicken and potatoes (Dakdoritang) made in a slow cooker! Super easy and so comforting!

Slow Cooker Korean Spicy Braised Chicken and Potatoes (Dakdoritang) | MyKoreanKitchen.com

Do you like chicken? I do. I love it. Chicken is my favourite source of protein. And, I particularly love spicy chicken.

When I am busy and don’t know what to cook for the day, I often turn to one of my favourite spicy chicken recipes – Korean spicy braised chicken and potatoes (aka Dakdoritang, 닭도리탕 or Dakbokkeumtang, 닭볶음탕).

Typically it is cooked in a deep sauce pan or a braising pot on the stove. (check the recipe here!) However, in today’s recipe I used a slow cooker instead to ease my labor. But obviously, this method will take longer.

Though, it’s very simple to prepare and the stew is very comforting when the days are colder. I’ve been secretly enjoying this every weekend for the last couple of weeks and now I’m ready to share my recipe with you.

I hope you try this recipe soon and let me know what you think of it!

Ingredients for Spicy Braised Chicken (Serves 6)

Preparation time: 20 mins

Cooking time: 4 hrs on low heat (Check the doneness of the chicken and the vegetables before you serve and cook longer when necessary.)

Main

  • 1kg (2.2 pounds) chicken thigh – washed and cut into small to medium pieces
  • 6 medium sized potatoes (685g, 1.5 pounds) – cleaned, peeled and cut into medium pieces
  • 1 medium sized carrots (180g, 0.4 pound) – cleaned, peeled and cut into medium pieces
  • 1 large onion (230g, 0.5 pound)  – cleaned, peeled and cut into medium pieces

Sauce (mix all sauce ingredients in a bowl.)

  • 3 Tbsp Gochujang (Korean chili paste)
  • 2 Tbsp Gochugaru (Korean chili flakes)
  • 2 Tbsp Soy sauce
  • 2 Tbsp Rice wine
  • 1 Tbsp Raw sugar
  • 1 Tbsp Minced garlic
  • 1/4 tsp Ground black pepper
  • 1/2 tsp Ginger powder

Finishing touch

* 1 Tbsp = 15 ml

**If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!

How to Make Spicy Braised Chicken and Potatoes in a Slow Cooker

1. Prepare the chicken and the vegetables as listed in the main ingredients section. Make the marinade sauce by mixing all the sauce ingredients in a bowl. Put the chicken and vegetables into a large mixing bowl and pour the sauce on top. Mix them well. Cover the bowl with food wrap and marinate in the fridge for three hours. (You can marinate it for overnight to enhance the flavour even more.)

Slow Cooker Korean Spicy Braised Chicken and Potatoes (Dakdoritang) | MyKoreanKitchen.com
2. Put the marinated vegetables and chicken in a slow cooker. (Lay the potato and carrot in the bottom of the slow cooker followed by the chicken and onion if possible. This is to ensure that the potatoes and carrots cook properly.) Close the lid. Cook it on a low heat setting for 4 hrs.

Slow Cooker Korean Spicy Braised Chicken and Potatoes (Dakdoritang) | MyKoreanKitchen.com3. Check the doneness of the chicken and the vegetables and mix them thoroughly but gently with a large spoon. Splash some juice over the meat and the vegetable. (The chicken should be cooked just right and potatoes and carrots well cooked but will have a firm but not mushy texture. If you prefer a mushy texture of potatoes and carrots, you might have to cook a little longer.)

4. Serve it in a soup bowl and garnish with green onion and sesame seeds.  Slow Cooker Korean Spicy Braised Chicken and Potatoes (Dakdoritang) | MyKoreanKitchen.com

Note

  • You could use other parts of chicken but I don’t recommend using chicken breast as they tend to get drier. Also, if you are using the chicken with bones, you might need to cook a bit longer.


Slow Cooker Korean Spicy Braised Chicken and Potatoes (Dakdoritang) | MyKoreanKitchen.com

Slow Cooker Korean Spicy Braised Chicken and Potatoes

Korean style spicy braised chicken and potatoes (Dakdoritang) recipe.
4.5 from 4 votes
Print Pin Rate
Course: Main
Cuisine: Korean
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6
Calories: 538kcal
Author: Sue | My Korean Kitchen

Ingredients

Main

  • 1 kg chicken thigh (2.2 pounds), washed and cut into small to medium pieces
  • 6 medium sized potatoes (685 g / 1.5 pounds), cleaned, peeled and cut into medium pieces
  • 1 medium sized carrots (180 g / 0.4 pound), cleaned, peeled and cut into medium pieces
  • 1 large onion (230 g / 0.5 pound), cleaned, peeled and cut into medium pieces

For sauce (mix all sauce ingredients in a bowl.)

  • 3 Tbsp Gochujang (Korean chili paste)
  • 2 Tbsp Gochugaru (Korean chili flakes)
  • 2 Tbsp Soy sauce
  • 2 Tbsp Rice wine
  • 1 Tbsp Raw sugar
  • 1 Tbsp Minced garlic
  • 1/4 tsp Ground black pepper
  • 1/2 tsp Ginger powder

For the finishing touch

Instructions

  • Prepare the chicken and the vegetables as listed in the main ingredients section. Make the marinade sauce by mixing all the sauce ingredients in a bowl. Put the chicken and vegetables into a large mixing bowl and pour the sauce on top. Mix them well. Cover the bowl with food wrap and marinate in the fridge for three hours. (You can marinate it for overnight to enhance the flavour even more.)
  • Put the marinated vegetables and chicken in a slow cooker. (Lay the potato and carrot in the bottom of the slow cooker followed by the chicken and onion if possible. This is to ensure that the potatoes and carrots cook properly.) Close the lid. Cook it on a low heat setting for 4 hrs.
  • Check the doneness of the chicken and the vegetables and mix them thoroughly but gently with a large spoon. Splash some juice over the meat and the vegetable. (The chicken should be cooked just right and potatoes and carrots well cooked but will have a firm but not mushy texture. If you prefer a mushy texture of potatoes and carrots, you might have to cook a little longer.)
  • Serve it in a soup bowl and garnish with spring onion and sesame seeds.

Notes

1 Tbsp = 15 ml

Nutrition

Calories: 538kcal | Carbohydrates: 36g | Protein: 34g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 163mg | Sodium: 539mg | Potassium: 1387mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2675IU | Vitamin C: 28.8mg | Calcium: 101mg | Iron: 8.8mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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22 thoughts on “Slow Cooker Korean Spicy Braised Chicken”

  1. Made this tonight and it was so good! I love gochujang and am always looking for things to add it to, this was great. I was worried from the comments that it would be too dry, but it turned out perfectly, right amount of sauce after cooking at the bottom of the crockpot. Thank you, Sue! I am adding this to favorite winter time meals!

  2. Made this last night, was great!! I had to cook it a bit longer on the stove to soften the potatoes (I used new potatoes). Will definitely be cooking this often. Thank you!

  3. I’m in love with Gochujang and also love to use my slow cooker at least once a week so looking forward to trying this.

  4. Hi i tried this in the slow cooker but it came out extremely dry. I even added a 1/2 cup of water to the pot before turning on.

    • Hi Maria, That’s unfortunate. I wonder why… Did you add also more ingredients (other than the water you mentioned) than mine? I will try to make this soon again and see whether I need to clarify more in the recipe. Thanks!

      • Hi Maria, I just made this today. All ingredients were exactly same as the above recipe (no added water), but I decided to cook it for only 4 hrs on low heat instead of 8 hrs. It wasn’t dry! Though it looked dry from the top but there was lots of juice hidden underneath of the meat. (I think chicken breast or thigh has a tendency to look dry).

        I’m still in the process of improving this recipe. – I want it to be spicier! Anyway, I will let you know once I update this recipe again. Thanks!

    • Hi AB, you can make it more saucy by adding some water (1 cup) or chicken broth (1 cup). However if you want to maintain similar level of spiciness as original recipe, you will have to add more sauce as well. Though it won’t be double amount. Maybe add between 15% to 25% more. You will have to experiment a bit until you get your preference right. 🙂

  5. Is this a pretty dry dish? It doesnt look like it has a lot of liquid left over since the stuff looks a bit dry… just asking, cause it sounds good but just making sure.

    • I don’t think it’s very dry dish. It had enough sauce underneath of the cooker to pour a few scoops to each person. It probably looks dry because of the bad photography. Will re-take one in the future. 🙂 Thanks Mike

  6. Hi Sue! Thanks for the recipe. Are there any recommendations for modifying the recipe to suit kids that aren’t huge fans of spicy dishes? Just lessen the Gochujang?

    • Hi DLEE, Yes, I would decrease the gochujang but also slightly increase the soy sauce to balance the overall taste. I hope your kids like it. I’m hoping to introduce more kids friendly recipes in the future. So stay tuned! 🙂

  7. I love dakdoritang! I’ve never thought about doing it in the slow cooker, though it makes total sense. Your recipe looks really similar to the one that I do from inside-my-head, haha. Will def try to adapt some of my Korean recipes to the slow cooker!

    • 🙂 I’m trying to use a slow cooker for Korean meal as much as possible. It’s super convenient. I would love to see your version of Korean recipes in a slow cooker!

  8. I read your post but just like you busy life….haha I have 3 over here on Spring break! Thankfully it’s last day today so I can focus more of work. Looks like your baby is growing up beautifully, and keeping you busy hehe…welcome to motherhood, it is pretty overwhelming from time to time!
    Love your slow cooked chicken and potatoes…the best combo! Total yumminess and my kind of dish!

    I hope you have great Spring!

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