Crockpot Creamy Gochujang Chicken Breasts Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality gochujang that lists fermented soybeans and rice as primary ingredients. The paste should be thick and dark red. If your gochujang is very spicy, reduce the amount to 2 tablespoons and add more to taste. You can also add a splash of rice vinegar or soy sauce to brighten the sauce.

To make the dish even more substantial, add sliced mushrooms or zucchini along with the peppers.

For a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker during the last 15 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Variations

• Spicy Gochujang Chicken Tacos: Shred the cooked chicken and serve in warm corn tortillas with shredded cabbage, pickled onions, and a dollop of sour cream. The creamy sauce doubles as a taco sauce.
• Gochujang Chicken Lettuce Wraps: Serve the chicken in crisp lettuce cups with julienned carrots, cucumber, and fresh mint. Drizzle with extra sauce and a squeeze of lime for a fresh, light meal.
• Creamy Gochujang Chicken Pasta: Toss the shredded chicken and sauce with cooked pasta, such as penne or fettuccine. Add a splash of pasta water to thin the sauce and coat the noodles evenly. Top with Parmesan.
• Gochujang Chicken Rice Bowl: Build a bowl with steamed rice, the creamy chicken, sautéed spinach, kimchi, and a soft-cooked egg. Drizzle with sesame oil and sprinkle with nori strips for a Korean-inspired feast.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Or microwave in 30-second intervals, stirring between, until heated through.

Store leftover chicken in an airtight container in the refrigerator within 2 hours of cooking. It will keep for up to 3 days. The sauce may thicken as it cools; add a splash of chicken broth or water when reheating to loosen it. Reheat gently on the stovetop or in the microwave until warmed through.

This dish is ideal for meal prep. Prepare the ingredients the night before: slice the peppers, mix the gochujang and honey, and cube the cream cheese. Store them separately in the refrigerator.

In the morning, layer everything in the slow cooker and cook as directed. You can also cook the chicken fully and refrigerate it, then reheat gently before serving.

Serving ideas

Serve the creamy gochujang chicken over steamed jasmine rice or brown rice to soak up the sauce. It also pairs wonderfully with noodles, such as udon or soba.

For a low-carb option, serve over cauliflower rice or alongside roasted vegetables. A simple side of steamed broccoli or a crisp green salad balances the richness.

Garnish with sliced green onions, toasted sesame seeds, or fresh cilantro for a pop of color and freshness. For extra heat, drizzle with additional gochujang or sriracha.

This dish also makes a delicious filling for tacos or lettuce wraps. Enjoy it warm, and don't forget a fork to capture every bit of the creamy sauce.

Frequently asked questions

Recipe card

Crockpot Creamy Gochujang Chicken Breasts

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 2 red bell peppers, thinly sliced
• 1 tsp garlic powder
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp honey
• 8 oz cream cheese, softened and cubed

Instructions

1. Place the chicken breasts in a single layer in the bottom of the slow cooker. Arrange the sliced red bell peppers evenly over the top of the chicken. Sprinkle with garlic powder, ensuring even coverage.
2. In a small bowl, whisk together the gochujang and honey until smooth. The mixture will be thick and sticky. Spoon the sauce over the chicken and peppers, using a spatula to spread it into an even layer.
3. Place the cubed cream cheese in the center of the slow cooker, nestling it into the sauce. Do not stir; the cream cheese will melt and blend during cooking.
4. Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken reaches an internal temperature of 165°F (74°C). Avoid opening the lid during cooking to maintain steady heat.
5. Once the chicken is fully cooked, remove it to a cutting board. Use two forks to shred the chicken into bite-sized pieces, or slice it into thick strips. Return the chicken to the slow cooker and stir gently to coat with the sauce.
6. Stir the sauce well to ensure the cream cheese is fully incorporated and the sauce is smooth. If the sauce seems thin, leave the slow cooker on low with the lid off for 10-15 minutes to thicken slightly.
7. Spoon the creamy gochujang chicken onto plates or into bowls. Garnish with additional sliced red peppers or fresh herbs if desired. Serve immediately.

Contains: milk, soy

Estimated nutrition per serving

Calories

380

Protein

35 g

Carbohydrates

18 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.