This Slow Cooker Kimchi Chicken & Potatoes is everything you want from a one-pot meal. It is bold, tangy, spicy, and takes almost zero effort. Tender chicken, buttery potatoes, spicy gochujang, and kimchi all meld together through the magic of your crockpot.
If you are a kimchi fan (like me) this dish will win you over at the first bite! Just like Kimchi Sloppy Joes, the unmistakable spicy, fermented flavor really shines through in this dump-and-go recipe.
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📝Ingredient shopping list
This is a list of the ingredients you'll need to make this savory one-pot wonder. For quantities and full preparation instructions, please see the recipe card at the bottom of this page.
Protein
- Chicken thighs (or breasts). Boneless, skinless, and cut into bite-sized chunks
Produce
- Baby potatoes - tiny ones can be left whole. Larger ones should be cut into bite-sized chunks that are about the same size as your chicken bites
- Green onions - sliced
- Garlic - minced
- Ginger - minced
- Kimchi - your favorite kind. Store-bought and homemade are both great!
Pantry items
- Tomato paste
- Gochujang - for spice
- Sesame oil - for a nice toasty kick
- Fish sauce - adds umami richness
- Rice Vinegar - for some extra tang
Why you will 💜 your slow cooker for this recipe
- Huge flavor with minimal effort. The hardest part of this recipe is cutting up the chicken. Everything else is as easy as opening up a jar!
- Better for you! This dish is high in fiber, low in calories, low in sugar, and a good source of protein, yet remains beyond delicious!
- Meal prep friendly - it is even more delicious the next day!
- No babysitting required - No splattering, stirring, or cooktop clean up. AND - only one pot to wash!
Tools I love
Preparing Your Slow Cooker
Prepare your slow cooker by coating it with a nonstick agent. Any nonstick cooking spray or oil will work. Olive oil and avocado oil are my go-to coatings for this easy Korean-inspired chicken dish.
NOTE: Some slow cooker inserts come with a nonstick surface. Use of a non-stick agent is still suggested. However, oil is sometimes recommended rather than spray to protect the longevity of the non-stick surface. Check your slow cooker's manual if you have any concerns.
Alternatively, you can choose to use a slow cooker liner.
Get Cooking
Step 1
Add cut up chicken to a well greased slow cooker
Step 2
Add the remaining ingredient to your slow cooker
Step 3
Stir all ingredients to fully combine. Then cover and cook
Step 4
When chicken is cooked through and potatoes are soft in the middle, your dish is ready to serve!
🍽Serving suggestions
This dish is great served with:
- Rice or cauliflower rice
- Soba or udon noodles
- Stir-fried veggies
- A soft-boiled egg (highly recommend!)
🔁Substitutions
- To reduce carbs, swap potatoes with chunks of daikon radish or carrots.
- Mild, spicy, or radish kimchi all work in this recipe
- Use Soy sauce or coconut aminos in place of fish sauce in a pinch
- Full-sized potatoes, cut into bite-sized chunks, can be used in place of baby potatoes
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Storing
Store leftovers of your kimchi braised chicken in airtight containers or bags for up to 4 days (the flavors will deepen overnight and get even better!)
This dish also freezes well. Store your frozen chicken kimchi for up to 3 months. Be sure to defrost your kimchi chicken stew overnight in the refrigerator before gently reheating in the microwave.
🍗A note about slow-cooked chicken
Chicken in the slow cooker can be a bit tricky. Boneless chicken breast meat can dry out and get tough if overcooked. Skinless chicken thighs are more forgiving and flexible and won't dry out as quickly.
Using a meat thermometer is the best way to ensure slow cooker chicken is juicy and tender every time. Near the end of the cooking time, use a thermometer to check the internal temperature of larger chicken pieces. Chicken is safe to eat once it reaches an internal temperature of 165℉.
😉Hints & hacks
- Use a silicone or wooden spoon when mixing in your slow cooker to avoid scratching.
- This easy recipe works with breasts, thighs, or even a combination of both, depending on your preference. Keep in mind that breasts will always come out drier than thighs.
- I always recommend using a slow cooker liner. Of course, this is an optional step. I prefer to purchase my liners in bulk for a lower per-piece price.
- If you love Asian-inspired dishes, you will love Slow Cooker Beef Bulgogi, Slow Cooker Beef Teriyaki, Slow Cooker Asian Steak & Potatoes, and Slow Cooker Asian Chicken Spring Rolls.
- In the market for a new slow cooker? I love mine!
- Double-check that your slow cooker is plugged in and turned on! Nothing is worse than a cold crockpot and uncooked food when you are ready to eat! 🤪
FAQs
Nope! Both the kimchi and all of its juices should go right into your slow cooker along with the other ingredients
Traditional Napa cabbage kimchi is my favorite with this recipe. Radish kimchi works well too. Mild or spicy kimchi is great, depending on your personal preference.
It's not recommended to use frozen chicken in a slow cooker due to food safety concerns. Always thaw chicken fully before cooking.
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📖 Recipe
Slow Cooker Kimchi Chicken & Potatoes Recipe
(Click on the stars to leave a rating)
Print Pin Rate SaveAll nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Equipment
- Knife and cutting board
Ingredients
- 2-3 lbs Boneless, skinless chicken thighs cut into bite sized pieces
- 2 cups Baby potatoes To keep the cooking time of the potatoes equal to that of the chicken, use small potatoes, or cut larger ones into smaller pieces
- 2 cups Kimchi
- 6 oz Tomato paste
- 6 Green onions thickly sliced
- 2 tbsps Gochujang
- 1 tablespoon Sesame oil
- 1 tablespoon Fish sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Garlic minced
- 1 tablespoon Ginger minced
Instructions
- To a greased slow cooker add: 2-3 lbs Boneless, skinless chicken thighs , 2 cups Baby potatoes , 2 cups Kimchi, 6 oz Tomato paste, 6 Green onions, 2 tbsps Gochujang, 1 tablespoon Sesame oil, 1 tablespoon Fish sauce, 1 tablespoon Rice vinegar, 1 tablespoon Garlic, and 1 tablespoon Ginger
- Stir to fully combine
- Cover and cook on high for 2½ - 3 hours or low for 5 - 6 hours
- Your dish is ready to serve when the potatoes are soft in the middle and the chicken reaches an internal temperature of 165℉
Final Step
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Notes
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
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Joey says
Loved it!!!
Susan says
So glad to hear that! Thank you for sharing.