Spicy Korean Chicken in Slow Cooker

I have no idea why I never thought to make Korean food in slow cooker until last night… I didn’t feel too energetic yesterday and I really didn’t feel like getting up and doing a lot of work for dinner so I decided to pull out my slow cooker. After staring at the slow cooker for good two minutes, trying to think of what to make. Then I found some leftover Korean sauce in the fridge, then I knew what I wanted to make.

The sauce is a premade sauce made by CJ (or Bibigo is CJ’s American name) — It is is reputable Korean food company that I absolutely love. I never use any other brands’ bottled sauces. You should be able to find them at any Asian or Korean grocery stores but if you don’t have them nearby, you can order them on Amazon. It is definitely worth buying if you love spicy Korean food!

I usually use this sauce for thin sliced pork, but I decided to use it for chicken this time, in slow cooker. The sauce is thick so you will have stir the sauce every once in a while so that it doesn’t burn. If it burns a little, no worries, it’s still delicious. {Warning though: The sauce is pretty spicy. If you don’t handle the heat like I do, then you might have to add a little less sauce and add a little bit of water.}


Defrost 4 large chicken breasts (or 8 chicken tenders) and place them in the slow cooker. Pour about 1 – 1 1/2 cups of the sauce over the chicken and set your slow cooker to low. Cover the slow cooker and cook for 6-8 hours, stirring occasionally.


When it’s done, shred the chicken and stir well in the sauce.

It turned out pretty well. And boy, it was SPICY but since I wanted something spicy, it definitely satisfied my craving! It’s great with rice or in warm tortilla!

Spicy Korean Chicken in Slow Cooker

prep time: 5 cook

time: 6-8 HOURS

total time: 6-8 HOURS


  • 4 large chicken breasts, thawed (or 8 chicken tenders)
  • 1 – 1 1/2 cups CJ hot and spicy marinade*
  • 1 green onions, chopped
  • steamed rice or tortilla


In slow cooked, place chicken and the sauce. Cook on low for 6-8 hours. When it’s done, shred the chicken using forks. Serve it over a bed of rice and sprinkle with chopped green onions. Or make soft tacos according to your liking.

*The CJ Hot and Spicy sauce is spicy, just like the name says. If you can’t handle the heat very well, you might want to mix the sauce with some water to tone down the heat.

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