Slow Cooker Gochujang Peach Chicken Thighs Step-by-step instructions

Before you start

Before starting, make sure the chicken thighs are trimmed of excess fat and patted dry with paper towels. If using frozen peach slices, thaw them in the refrigerator overnight or at room temperature for about 30 minutes.

Measure out the gochujang, garlic powder, and water. Have the slow cooker insert ready. No need to preheat the slow cooker. The prep takes about 10 minutes, and then the slow cooker does the rest.

Instructions

Layer and Sauce

1. 1Layer the chicken and peaches
   Place the chicken thighs in the slow cooker insert in a single layer, overlapping slightly if needed. Scatter the peach slices evenly over the chicken. Sprinkle the garlic powder over the top.
   Look for The chicken should cover the bottom of the slow cooker; the peaches and garlic powder are distributed evenly.
   Tip If using frozen peach slices, no need to thaw—just scatter them frozen.
2. 2Spoon over the gochujang sauce
   In a small bowl, stir together the gochujang and water until smooth. Spoon the sauce evenly over the chicken and peaches. Spread it gently with the back of the spoon to coat as much of the surface as possible.
   Look for The sauce forms a thick red layer over the chicken and peaches.
   Tip Don't worry if some chicken is not fully coated—it will cook into the sauce.

At the end of this phase, the slow cooker insert holds a single layer of chicken thighs with peach slices scattered on top and a dusting of garlic powder. The gochujang and water mixture is spooned over, creating a thick, brick-red coating.

Some chicken may be exposed, but that's fine. The raw chicken should look evenly coated with the sauce, and the peaches should be nestled between the thighs.

Slow Cook

3. 3Slow cook until tender
   Cover the slow cooker and cook on LOW for 4 hours or on HIGH for 2 1/2 to 3 hours, until the chicken is cooked through and tender. The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part.
   Look for The chicken is fork-tender and the sauce has darkened slightly and thickened.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For the most tender result, cook on LOW. Resist the urge to open the lid during cooking—it releases heat.

After 4 hours on LOW, the kitchen smells sweet and spicy. The chicken is visibly cooked through, with the sauce bubbling gently around the edges. The peaches have softened and released their juices, which have mixed with the gochujang to form a glossy, deep-red sauce. The chicken is fork-tender and easily pulls apart. The sauce should be thick enough to coat the back of a spoon, not watery.

Serve

4. 4Serve with the sauce
   Once the chicken is done, transfer it to a platter or serving plate. Spoon the peach slices and sauce from the slow cooker over the top. Serve hot.
   Look for The sauce is thick, glossy, and pourable; the peaches have softened and melded into the sauce.
   Tip For a smoother sauce, blend the sauce and peaches with an immersion blender before serving—but the video shows it chunky.

The chicken is transferred to a serving plate, and the sauce and peaches are spooned over the top. The sauce is thick, glossy, and pourable, with soft peach slices that have melted into the sauce. The dish looks rich and appetizing, with a deep red color and a glistening sheen. Serve immediately with rice or crusty bread to soak up the sauce.

Common mistakes

One common mistake is overcooking the chicken until it becomes stringy and dry. While thighs are forgiving, they can still dry out if cooked too long—stick to the suggested times. Another mistake is using too much water, which dilutes the sauce.

Start with 1/4 cup and add more only if the sauce looks too thick. Also, avoid opening the slow cooker lid frequently, as each opening releases heat and extends the cooking time. Finally, don't skip the garlic powder—it adds a subtle savory depth that balances the sweetness of the peaches.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, measured with an instant-read thermometer. Because the chicken cooks in a moist environment, it will be very tender and easily shred with a fork.

The sauce should be thick enough to coat the back of a spoon, and the peaches should be soft and translucent. If the sauce seems too thin, remove the chicken and simmer the sauce on the stovetop for a few minutes to reduce it, or leave the slow cooker uncovered on HIGH for 20 minutes.

• Poultry: 165°F (74°C) in the thickest part