This Korean chicken thigh crockpot recipe is the perfect solution for a weeknight meal. It’s easy, delicious and offers sweet and spicy flavors. The Gochujang (Korean chili paste) gives it that extra kick!
I’ve said it before and I’ll say it again. There are few things better than walking into the house after a long day and smelling food that is nearly ready to eat. I don’t know about the rest of you, but I don’t want to wrangle kids, get prepared for the next day AND cook over the stove after a day at work.
The chicken thighs are so tender when you go to shred. Serve them over Basmati rice (cook according to package directions) or serve them in a lettuce wrap. This would also be a great idea for meal prepping lunches for the week. You can easily warm up some stir fry vegetables to pair with the rice and chicken. Enjoy!
