Slow Cooker Gochujang Chicken and Tomatoes
Updated August 6, 2025
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- About 6 hours
- Prep Time
- 5 minutes
- Cook Time
- 6 hours
- Rating
- Comments
- Read comments
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Ingredients
1½ to 2 pounds boneless, skinless chicken thighs, patted dry
Salt
1½ pounds cherry tomatoes
1 (3-inch) piece of ginger, halved lengthwise and smashed with a knife
1 to 3 tablespoons gochujang, depending on heat preference
2 tablespoons low-sodium soy sauce, plus more as needed
1 tablespoon toasted sesame oil
1 tablespoon honey, plus more as needed
Nutritional analysis per serving (4 servings)
14 grams carbs; 187 milligrams cholesterol; 341 calories; 4 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 3 grams fiber; 924 milligrams sodium; 42 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 6- to 8-quart slow cooker, lightly sprinkle the chicken all over with salt. Stir in the cherry tomatoes, ginger, gochujang, soy sauce, sesame oil and honey until coated. Cover and cook on low until the chicken is very tender and most of the tomatoes have burst, 5 to 6 hours. Taste the broth and season accordingly with more honey (if too tart, salty or spicy) and soy sauce (if too sweet or muted).
Private Notes
Comments
I can't say how it compares to the slow cooked version, but 12 minutes in a pressure cooker worked for me. I added a 1/4 cup water at the start.
Yum! Used maple syrup in place of honey 1 heaping Tbsp of Trader Joe’s gochujang. Served over ramen noodles. Lime juice to finish was key. Looking forward to trying over sweet potatoes, and maybe topped with chopped peanuts for texture.
I made this in a slow cooker today as described in the recipe. Used 3T of gochujang, because we like it, and 2 pints of cherry tomatoes. It was very easy and (we found it to be) tasty. I will make it again when I need something waiting for us in the evening. Served with udon noodles and garnished with scallions and sliced fresh jalapeños.
I used canned diced tomatoes because it was what I had. I also added garlic and used chopped ginger. It came out delicious! I saw someone asked about leaving on warm... we did for a couple hours and it was still delicious and so easy!
Highly recommend cheese grits for this
We loved this and have had it several times and shared the recipe with others who have loved it. especially appealing is that I can recommend the one tablespoon of Gochujang for the heat sensitive while we jump it to five for our spicy heat loving palate. We have served over both Udon and rice and garnished with scads of scallions. With a side of cold sliced melon it's perfection.