Korean BBQ Slow Cooker Chicken with Rice and Cucumber Salad
Saucy slow cooker chicken thighs, shredded and served over rice with a crisp cucumber salad, enough for four. Korean BBQ's sweet heat and ginger soak into the chicken as it cooks, and the cool, tangy cucumbers balance every bite.
Ingredients
- 2 lb Boneless, skinless chicken thighs
- 1 Onion
- 3 cloves Garlic
- ¼ cup Soy sauce
- 2 tbsp Brown sugar
- 1 tbsp Cornstarch
- 1 English cucumber
- 1 tbsp Rice vinegar
- 2 Green onions
- 1½ cups Short-grain rice
- Salt
- 6 scoops Korean BBQ FLAVRBOMBS™
You will need
- Slow cooker
- Saucepan
- Two forks
- Mixing bowl
- Knife
- Cutting board
Method
Load the slow cooker
- Slice the onion and spread it over the bottom of the slow cooker with the smashed garlic.
- Rub the chicken with 3 scoops of Korean BBQ and lay it on top.
- Stir together the soy sauce, brown sugar and ¼ cup of water and pour it over.
Slow cook
- Cook on low for 4 hours, until the chicken is tender and reaches 74°C (165°F).
- Lift out the chicken and shred it with two forks. Whisk the cornstarch with 1 tbsp of water, stir it into the sauce, cover and cook on high for 10 minutes to thicken, then return the chicken.
Cook the rice and salad
- Rinse the rice and cook it in 1¾ cups of water with a pinch of salt and 1 scoop of Korean BBQ: bring to a boil, cover and simmer on low for 15 minutes, then rest for 5.
- Thinly slice the cucumber and toss with the rice vinegar, a pinch of salt and 2 scoops of Korean BBQ.
Plate and enjoy
- Spoon the chicken and sauce over the rice with the cucumber salad alongside, and scatter sliced green onion over the top.
- Allergen note: Korean BBQ FLAVRBOMBS™ contains sesame.
Korean BBQ is in the Family Favourites 6-pack.
Shop the bundle: Family Favourites 6-pack
