I make this when the day runs long and the house needs a warm, kind smell. Tender chicken sits in a deep red sauce with gochujang, soy, garlic, and a soft hint of sesame. The slow simmer keeps the broth clean and bright. I spoon it over sticky rice and the bowl goes quiet. Low Calorie Chicken Recipes fit my week and this one keeps me full without fuss. It lands in the space I call calm dinner. We all crave easy wins. On busy days I lean on 3 hour crockpot recipes and the plan stays simple. Some nights I use my little trick from 3 ingredient crockpot recipes and keep the prep light. Friends swap ideas for Bbq chicken legs crockpot and we laugh while the pot does the heavy lift. I check my notes for 300 Calorie Meals and smile when this stew fits right in. I like clear structure and Calorie Controlled Meals help me stay steady. I built this bowl for balance. Strong flavor meets a gentle finish. You taste heat, then sweet, then a mellow nutty note. The sauce clings to each bite and the steam carries a soft kick. It works for Calorie Deficit Recipes and for anyone who just wants dinner to feel kind. We cook, we eat, we feel better, and that simple rhythm holds.
Table of Contents
- 1) Key Takeaways
- 2) Easy Slow Cooker Korean Chicken Stew Recipe
- 3) Ingredients for Slow Cooker Korean Chicken Stew
- 4) How to Make Slow Cooker Korean Chicken Stew
- 5) Tips for Making Slow Cooker Korean Chicken Stew
- 6) Making Slow Cooker Korean Chicken Stew Ahead of Time
- 7) Storing Leftover Slow Cooker Korean Chicken Stew
- 8) Try these Main Course ideas next
- 9) Slow Cooker Korean Chicken Stew
- 10) Nutrition
1) Key Takeaways
This stew cooks low and slow and gives bold flavor with very little work. The pot holds tender chicken and a clean spicy sauce. The bowl eats light and warm.
Kathy from Simply Cooked Recipes shares a weeknight plan that fits real life. We keep prep short and we keep taste high. The kitchen stays calm and the table fills fast.
The method fits Low Calorie Chicken Recipes and fits a steady routine. Leftovers reheat well and the sauce stays bright. The recipe scales for family or for meal prep.
2) Easy Slow Cooker Korean Chicken Stew Recipe
I reach for Low Calorie Chicken Recipes when the day runs long. I reach for Low Calorie Chicken Recipes when I want comfort that still feels light. This stew answers both asks and it does it without stress.
We use a slow cooker and we let time do the work. The sauce leans on gochujang, soy, garlic, and a soft nutty note. Steam rises and the room smells kind. I set rice on the side and call everyone in.
Simply Cooked Recipes lives to make home food simple and good. I test, I tweak, I taste. When a pot like this lands right, I share it with a grin and a spoon. Find more at the home page of Simply Cooked Recipes at https://www.simplycookedrecipes.com.
3) Ingredients for Slow Cooker Korean Chicken Stew
Chicken thighs juicy and steady and perfect for a low calorie chicken dinner that still eats rich
Onion sweet bite that melts down and rounds the sauce
Carrot soft color and a gentle sweet note
Mushrooms earthy body that soaks the sauce
Garlic sharp lift that wakes each sip
Gochujang deep chili heat and a touch of sweet
Soy sauce salty depth that ties things together
Brown sugar small balance that tames the heat
Sesame oil nutty finish that lingers
Chicken stock clean base that carries flavor
Spring onions fresh snap at the end
Cornstarch quick thickener for a glossy coat
Salt and black pepper quiet control that sets balance
4) How to Make Slow Cooker Korean Chicken Stew
Step one place chicken onion carrot and mushrooms in the pot and scatter garlic on top
Step two whisk gochujang soy brown sugar sesame oil and stock then pour over the mix and stir well
Step three cover and cook on high for three hours for those three hour crockpot recipes or on low for five hours until the chicken turns tender
Step four blend cornstarch with cool water and stir it in for the last hour on high or the last two on low so the sauce gains body
Step five taste and season with salt and pepper then finish with spring onions and serve with rice
5) Tips for Making Slow Cooker Korean Chicken Stew
Use thighs for soft bite and steady flavor. Breast can dry and thin the sauce. Thighs keep this low calorie chicken meal both juicy and tidy.
Lean on pantry power. Gochujang drives the tone so pick a brand you like. If you want more heat add a small spoon. If you want less add a splash of stock.
Plan smart. This fits Calorie Controlled Meals and sits well next to rice or crisp cucumber. For Calorie Deficit Recipes go heavy on steamed greens and light on rice.
6) Making Slow Cooker Korean Chicken Stew Ahead of Time
Stew rests well. Flavor grows on day two. I chill it in shallow containers so it cools fast and clean. The sauce sets a bit and coats each bite.
For a workweek plan cook on a quiet night and pack four bowls. This helps with 300 Calorie Meals when portions stay clear. Mark lids and grab and go.
If you crave speed keep a batch of shredded chicken on hand from one of your three ingredient crockpot recipes then finish the sauce on the stovetop and simmer until it hugs the meat.
7) Storing Leftover Slow Cooker Korean Chicken Stew
Store in air tight containers for three days in the fridge. Reheat on the stovetop with a splash of stock. The heat should be low and steady.
Freeze for three months. Thaw in the fridge. Warm until it steams and stir now and then so the sauce turns smooth again. This low calorie chicken dish stays friendly to the freezer.
For fresh nights add quick sides. A small bowl of kimchi wakes the plate. Rice or cauliflower rice makes a neat base. All of it stays easy and calm.
8) Try these Main Course ideas next
9) Slow Cooker Korean Chicken Stew
Slow Cooker Korean Chicken Stew for Low Calorie Chicken Recipes
Ingredients
- 750 g boneless skinless chicken thighs
- 1 onion chopped
- 1 large carrot chopped
- 150 g mushrooms halved
- 1 tablespoon minced garlic
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 2 level tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cups chicken stock
- 4 spring onions green part chopped
- 1 and 1 half tablespoons cornstarch
- salt and black pepper
Instructions
- Add all items except spring onions cornstarch salt and pepper to the slow cooker.
- Stir well so the sauce coats the chicken and vegetables.
- Cover and cook on high for three hours or on low for five hours.
- Mix cornstarch with a little cold water to make a smooth slurry then stir it into the pot during the last hour on high or last two hours on low.
- Taste and season with salt and black pepper.
- Finish with chopped spring onions and serve.
10) Nutrition
Serving size one bowl with rice on the side if you like. Calories about three hundred seventy per serving. Protein sits high and the sauce keeps sugar modest. Sodium depends on soy so taste and adjust with water if needed.
This guide comes from Kathy at Simply Cooked Recipes and the full site stays open for you at https://www.simplycookedrecipes.com. We cook with ease and we keep flavor first.
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