I’ve been obsessed with cooking things in a slow cooker lately. I’ve had a slow cooker for quite some time, but it was something I’ve shoved in the deep end of the kitchen cabinet and kind of forgot about. I don’t know what happened, but I decided to make slow cooked pulled beef tacos one day. Oh man, they were so good! I was sold and totally fell in love with the slow cooker. Since that day, I’ve made many things including seafood stew, chana masala and lamb vindaloo. Excuse me while I wipe my drool…
I was clearly too busy stuffing my face with these slow cooked goodies to take photos for blog posts (oink, oink). Hey, winter is coming and my body is getting ready for hibernation! But I finally managed to Instagram the pyrex full of pulled Korean BBQ chicken when I made Korean tacos for dinner the other night. My foodie neighbor/friend saw it and wanted the recipe, so I decided to do a blog post. They’re easy to make and freakin’ delicious! They’re amazing in Korean tacos and I think sandwich would be a great idea, too! Or f*ck it, you can wrap it in lettuce like the Korean BBQ beef! You can make a big batch, shred them, portion them and freeze them for pre-made meal.
Slow Cooked Korean BBQ Pulled Chicken
4 boneless, skinless chicken breasts
For the sauce:
4 tbsp tamari (or soy sauce for gluten warriors)
4 tbsp agave (or cane sugar for sugar monsters)
4 tbsp water
1 tsp sesame oil
1/2 – 1 tsp garlic powder
1/2 – 1 tsp ginger powder
1/2 – 1 tsp onion powder
1 tbsp gochujang (Korean hot pepper paste)
Juice of a wedge of lemon (about 1/8 lemon)
- Mix all the sauce ingredients from tamari to onion powder in a small sauce pan. Simmer for 5 minutes.
- Turn off heat. dissolve the gochujang and mix in the lemon juice. I can’t have gluten, so I modified this recipe to make my own homemade gochujang, but if you’re ok with gluten, you can buy a tub from H-Mart or other Asian supermarkets.
- Place the chicken breasts in the slow cooker. Pour the sauce over and lightly mix to make sure all the breasts are covered in sauce.
- Cook on high for 4-5 hours, or on low for 7-8 hours.
- Turn off the slow cooker. Shred the meat with forks.
- Make sure to mix the meat and leftover juice well so every part of the meat is well seasoned. If you need more flavor, you can make extra sauce and mix it in.