Slow Cooker Korean Chicken Sliders Recipe
These Slow Cooker Korean Chicken Sliders feature tender, flavorful shredded chicken simmered in a savory-sweet gochujang sauce, served on slider buns or lettuce wraps with kimchi, avocado, lightly pickled bean sprouts, and spicy gochujang aioli. Perfect for an easy, crowd-pleasing meal with vibrant Korean-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8-10 sliders 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Korean
Ingredients
Scale
Chicken and Sauce
- 2 pounds boneless, skinless chicken breasts and/or thighs
- 1/4 cup gochujang
- 1/4 cup soy sauce
- 1 small red onion, grated
- 4 cloves garlic, grated
- 1” piece of ginger, peeled and grated
- 3 tablespoons mirin
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon pepper
- 1 teaspoon arrowroot powder or cornstarch
- 1/4 cup water
Slider Assembly
- Slider buns and/or Bibb lettuce
- Kimchi
- Avocado, thinly sliced
- Lightly pickled bean sprouts (see below)
- Gochujang Aioli (see below)
- 1 bunch scallions, chopped
- Sesame seeds
Lightly Pickled Bean Sprouts
- 1 cup bean sprouts
- 3 tablespoons rice vinegar
- 1/2 cup warm water
- 1/2 scant tablespoon sugar
- 1/2 teaspoon kosher salt
Gochujang Aioli
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 tablespoons gochujang
- 1 clove garlic, grated with microzester
- 1/4 teaspoon salt
- Pinch of garlic powder
- Pinch of onion powder
Instructions
- Prepare Sauce and Chicken: Spray the inside of your slow cooker bowl with nonstick cooking spray. Stir together gochujang, soy sauce, grated red onion, grated garlic, grated ginger, mirin, brown sugar, sesame oil, and pepper until fully combined. Add chicken breasts and/or thighs to the slow cooker and stir well to evenly coat the chicken with the sauce mixture.
- Slow Cook Chicken: Cover the slow cooker and cook on low for about 4 hours, or until the chicken is fully cooked and tender. Remove the chicken to a large bowl.
- Shred Chicken and Thicken Sauce: Using two forks, shred the cooked chicken into bite-sized pieces. Meanwhile, fully combine arrowroot powder or cornstarch with water in a small bowl to make a slurry. Pour the slurry into the slow cooker and stir to incorporate it into the sauce. Add the shredded chicken back into the slow cooker, stirring to coat it evenly. Cook for an additional 10-15 minutes to thicken the sauce around the chicken.
- Lightly Pickle Bean Sprouts: In a small bowl, combine rice vinegar, warm water, sugar, and kosher salt until fully dissolved. Pour the mixture over the bean sprouts and let them sit at room temperature for 30 minutes to lightly pickle.
- Prepare Gochujang Aioli: In a small bowl, combine sour cream, mayonnaise, gochujang, grated garlic, salt, garlic powder, and onion powder until fully incorporated. This aioli can be made ahead and refrigerated.
- Assemble Sliders or Lettuce Wraps: Place a generous scoop of the shredded Korean chicken on each slider bun or Bibb lettuce leaf. Top with kimchi, thinly sliced avocado, lightly pickled bean sprouts, a dollop of gochujang aioli, chopped scallions, and a sprinkle of sesame seeds.
- Serve Immediately: Serve the sliders immediately while warm and enjoy the burst of spicy, sweet, and tangy Korean flavors.
Notes
- You can use either chicken breasts, thighs, or a combination depending on your preference for lean or more flavorful meat.
- The gochujang paste can be substituted with another chili paste, but it will alter the flavor authenticity.
- The lightly pickled bean sprouts add a crunchy, tangy contrast — don’t skip them!
- Gochujang aioli can be prepared a day ahead and refrigerated to develop flavors further.
- If you prefer gluten-free, ensure your soy sauce is tamari or a gluten-free variant.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently before serving.
Keywords: slow cooker korean chicken, korean chicken sliders, gochujang chicken, slow cooker sliders, korean recipe, shredded chicken sliders
