Savory Korean Chicken Rice Bowls Made Easy in the Crock Pot

Delight your senses with these Korean Chicken Rice Bowls, a weeknight dinner featuring savory Gochujang, garlic, and fluffy rice.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 4 bowls

Course: Dinner

Cuisine: Korean

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 medium Onion Provides a sweet and aromatic base for the chicken; substitute with shallots for a milder flavor.
2 pounds Boneless, Skinless Chicken Breasts The main protein that absorbs the marinade flavors; thighs can be used for a juicier texture.
0.5 cups Soy Sauce Adds umami and saltiness; opt for a low-sodium variety for a lighter dish.
0.33 cups Gochujang Chili Paste Gives heat and depth of flavor; easily found in the Asian section of stores.
1.5 tablespoons Garlic Paste Adds richness and spice; fresh minced garlic enhances flavor but may require more prep time.
1.5 tablespoons Ginger Paste Aids in flavor complexity and digestion; fresh ginger is a good alternative but adds prep time.
1.5 tablespoons Honey Balances the heat with sweetness; maple syrup is a great vegan substitute.

For the Rice

4 8.5 oz bags Uncle Ben's Jasmine Ready Rice Quickly delivers a fluffy base for the dish; any rice variety can be used, including brown rice or cauliflower rice for a low-carb option.

For the Spicy Mayo

0.75 cups Mayo Forms the base for the spicy mayo, providing creaminess; Greek yogurt can be a lighter option.
1-2 tablespoons Gochujang Chili Paste For the spicy mayo, adjust to taste for an extra kick.
1 tablespoon Soy Sauce Enhances the flavor of the mayo, adding an extra layer of umami.

Equipment

Slow Cooker

Method

Step-by-Step Instructions

Start by dicing one onion into small pieces and place the diced onion evenly at the bottom of your slow cooker.
Season the 2 pounds of chicken breasts with a pinch of salt and pepper, then place them on top of the onions in the slow cooker.
In a mixing bowl, whisk together the soy sauce, Gochujang chili paste, garlic paste, ginger paste, and honey. Pour this mixture over the chicken and onions.
Cover your slow cooker and set it to low heat. Allow the chicken to cook for 6 to 8 hours.
Once cooking is complete, shred the chicken directly in the slow cooker using two forks, stirring in the juices and onions.
Prepare the rice according to the package instructions while the chicken is cooking.
To serve, divide the fluffy rice among bowls and top each bowl with the shredded chicken.
In a small bowl, mix together mayo, Gochujang, and soy sauce to create the spicy mayo.
Drizzle the spicy mayo over the chicken-filled rice bowls and serve warm.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 65gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 1200mgPotassium: 650mgFiber: 2gSugar: 6gVitamin A: 150IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

For best results, use fresh ingredients and adjust spices to taste.

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