A new way to use gochujang? In a saucy, spicy, sweet, absolutely delicious sandwich made right in your slow cooker? SAY LESS.
I’ve been finding fun ways to add gochujang to unique, savory recipes for a few months now and dreamed up these sandwiches when I was brainstorming a new main dish for you to make for your BBQs, parties, and weeknight dinners this summer. These easy slow cooker gochujang chicken sandwiches are a hot new take on my famous Slow Cooker BBQ Pulled Chicken Sandwiches and let me just say, they are out-of-this-world delicious.
I love a good slow cooker recipe especially in the summer because it means there’s no need to heat up your house with the oven or even the stove! Add everything to your crockpot, let it do it’s thang, then pile these high with my BRAND NEW cucumber jalapeño cabbage slaw on your favorite hamburger buns. I’ve included some other great ways to serve the chicken as well, plus plenty of side dishes to pair that I know you’re going to love.
Everything you’ll need to make these gochujang chicken sandwiches
I LOVE a good, easy slow cooker protein that can be served many different ways. You’ll cook chicken directly in a delicious, sweet and spicy sauce until it’s tender and easy to shred. Here’s what you’ll need:
What is gochujang?
I’ve been loving adding gochujang to recipes lately because it adds an incredible depth of flavor, unlike any other condiment. Gochujang is a Korean red chili paste that’s sweet, spicy, and savory all at the same time. It’s perfect for sauces, marinades, and more! Use it in these sandwiches and in my:
Make these sandwiches gluten-free
Yes, you can easily make this recipe gluten free by using your favorite gluten free hamburger buns and swapping the gochujang for a gluten free sambal oelek. Gochujang typically isn’t gluten free!
How to make gochujang chicken sandwiches in your slow cooker
- Mix the sauce. Start by whisking all of your sauce ingredients together in your slow cooker so everything is well combined.
- Add your chicken. Place your chicken thighs in the sauce, turn them over to coat them, then place the lid over the slow cooker and cook on high for 2-3 hours or on low for 6 hours.
- Shred the chicken. Once the chicken is cooked, remove the thighs from your slow cooker with a slotted spoon and transfer them to a cutting board. Use two forks to shred the chicken, then stir the shredded chicken back in with the sauce and turn the slow cooker to the “warm” setting.
- Make & serve the sandwiches. I like to toast my hamburger buns, then top with the chicken and this fresh slaw! You could also add a slice of cheddar cheese for an extra savory sandwich. SO GOOD.
More ways to serve the gochujang chicken
The sandwiches, of course, are absolutely delicious, but the slow cooked chicken would also be delicious:
Storing & freezing tips
- To store: If you have leftover gochujang chicken, simply store it in an airtight bag or container and keep it in the refrigerator for up to 4 days.
- To freeze: allow the chicken to cool completely before transferring it to a freezer-safe bag or airtight glass container. It will stay good in the freezer for up to 3 months. Allow the chicken to thaw in the refrigerator before fully reheating or using it.
- To reheat: for a hands-off option, you can add the leftover chicken to your crock pot and place it on “warm” to warm it back up. Otherwise, you can simply reheat it in the microwave or on the stovetop.
More summer mains you’ll love
Get all of my summer BBQ recipes here!
I hope you love these slow cooker gochujang chicken sandwiches! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Slow Cooker Gochujang Chicken Sandwiches
Delicious slow cooker gochujang chicken sandwiches packed with sweet and spicy flavor and topped with a fresh, crunchy cucumber jalapeño cabbage slaw. These easy gochujang pulled chicken sandwiches are the perfect “set it and forget it” meal to serve at parties and BBQs with your favorite side dishes!
Ingredients
- ¼ cup low-sodium chicken broth or filtered water
- ¼ cup low sodium soy sauce
- 2 to 3 tablespoons gochujang, plus more to taste
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar (or coconut sugar)
- 1 tablespoon grated ginger
- 3 garlic cloves, minced
- 1 teaspoon cornstarch or arrowroot starch
- 1 ½-2 pounds boneless skinless chicken thighs
- For serving:
- 4 to 6 hamburger buns, gluten free if desired
- Cucumber Jalapeno Cilantro Cabbage Slaw
Instructions
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In a large slow cooker, add the chicken broth, soy sauce, gochujang, sesame oil, rice vinegar, brown sugar, ginger and garlic. Whisk together until well-combined.
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Place the chicken thighs on top and flip over to coat the chicken with the sauce. Cook on low for 6 hours or on high for 2 to 3 hours.
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Use a slotted spoon or a large fork to transfer the chicken to a sheet pan (this will help catch all the juices). Shred chicken with two forks and place back in the slow cooker with the sauce and stir. Serve immediately or turn the slow cooker to the warm setting and serve later.
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Once ready to serve, use a slotted spoon to add chicken to a toasted bun, top with slaw and remaining bun. You can also serve these with sliced cheddar cheese if you prefer. YUM! Serves 4 to 6.
Recipe Notes
To make gluten free: Gochujang isn’t typically gluten free so I suggest swapping in Sambal Oelek (making sure it is gluten free) and using gluten free buns.
This recipe is also delicious over coconut rice or brown rice and a cucumber salad.
Nutrition
Serving: 1sandwich (with bun and slaw)Calories: 477calCarbohydrates: 47.8gProtein: 41.3gFat: 12.6gSaturated Fat: 2.8gFiber: 3.2gSugar: 18.1g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
