Korean Spicy Chicken and Potatoes

Korean Spicy Chicken and Potatoes


  • 2 Ibs boneless, skinless chicken thighs and breasts, fat trimmed & cut into small pieces
  • 8 ounces of potatoes, cut into large chunks
  • 2 large carrots, cut into large chunks
  • 1 large onion, cut into large chunks
  • 3 Tbs Korean chili flakes
  • 2 Tbs Korean chili paste
  • 4 Tbs low-sodium soy sauce
  • 2 Tbs mirin
  • 2 Tbs honey or corn syrup
  • 1 Tbs sesame oil
  • 4 garlic cloves, minced
  • sesame seeds
  • green onion, chopped


  1. In a small bowl, combine all the sauce ingredients and mix well.
  2. Add prepared chicken and vegetables to crockpot. Stir in sauce and mix well until evenly incorporated.
  3. Cover and cook for 4 hours on low or 2 hours on high until the chicken is fully cooked. Once done, stir in chopped green onion. Top with sesame seeds and serve with rice.

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