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Sunday Slow Cooker:  Korean Chicken

One of my favorite recipes is for Korean beef tacos. They are a bit spicy and a bit sweet – a perfect combo in my book. I was craving them this week but didn’t have any beef on hand so decided to give the recipe a try with chicken. I combined a pound of chicken thighs (for moisture) and a pound of chicken breast and it came out great. The recipe makes a great base for tacos or burritos, can be served over rice, and also works perfectly for lettuce wraps. It also gets better over time so plan on using the leftovers for lunches or quick dinners during the week.

Crockpot Korean Chicken
Servings: 8 servings
Serving Size: 3/4 cup
Nutritional Info: 225.3 calories, 6.2g of fat, 15.7g of carbohydrates, .7g of fiber, 16.7g of protein
Weight Watchers® PointsPlus®: 6 *

Ingredients

  • 1 lb. boneless skinless chicken thighs
  • 1 lb. boneless skinless chicken breast
  • 1/3 cup brown sugar
  • 1/3 cup soy sauce
  • 10 cloves of intact garlic
  • 1/2 red onion, diced
  • 2 jalapenos, diced
  • 1 inch fresh ginger root, peeled and grated
  • 2 tablespoons seasoned rice wine vinegar
  • 2 tbsp sesame seeds

Instructions

  1. Combine the sugar, soy sauce, red onion, jalapenos, ginger, rice vinegar, sesame seeds in a small bowl.
  2. Add the chicken to the crock pot and cover with the sauce.
  3. Cook for 6-8 hours on low. When it has 30 minutes left to cook and the chicken can be easily shredded with a fork, break it into larger pieces. Continue cooking without the lid on so the sauce thickens up.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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5 Response to Sunday Slow Cooker: Korean Chicken

  1. Teresa Shockley on February 17, 2013

    Looking at the recipe, the salt must be coming from the soy sauce – I think if you use low sodium soy sauce, it might taste better. I made this with the beef and my whole family liked it.

    Reply
  2. Chris on July 10, 2013

    I usually add water when I make Korean chicken to make it less salty

    Reply
  3. Rachel on December 30, 2013

    This is going to be a new staple. I only used chicken breasts and subbed truvia for the brown sugar, used less soy sauce, and added cinnamon, roasted red peppers and cumin. Have served over salad and in a wrap with an Asian cucumber salad. The BF loves it!

    Reply
  4. kate on May 1, 2014

    thanks for sharing the recipe! 6-8 hrs is a wide range…what’s preferred?? this is my first attempt in cooking with a slow cooker!

    Reply
    • Kristen on May 1, 2014

      Slow cookers vary greatly in cooking temperature which is why I suggest a range. Check it at 6 hours and if the chicken easily shreds then you can take it out then. If not, let it go a little longer.

      Reply

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