Slow Cooker Gochujang Chicken and Tomatoes

By Ali Slagle

Updated Aug. 6, 2025

Slow Cooker Gochujang Chicken and Tomatoes
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
5(1,088)
Comments
Read comments

In this straightforward slow cooker recipe inspired by dakdori tang, you’ll be rewarded with a tomato-braised chicken that’s light enough for summer but hearty enough for winter. The balance comes from the interplay of cherry tomatoes and gochujang: The tomatoes burst into a tart, light broth that’s deepened with warming heat and fermented savoriness from the chile paste. Serve the chicken with plenty of the sauce and tomatoes over rice, rice cakes, udon or ramen noodles, roasted sweet potatoes or grits. Garnish with any combination of toasted sesame seeds, lime wedges, cilantro or thinly sliced scallions or serrano chiles.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings
  • 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 3tablespoons gochujang, depending on heat preference
  • 2tablespoons low-sodium soy sauce, plus more as needed
  • 1tablespoon toasted sesame oil
  • 1tablespoon honey, plus more as needed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

341 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 42 grams protein; 922 milligrams sodium

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.

Powered by

Preparation

  1. 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

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,088 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

WeeknightCook

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.

MmeFab

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.

J

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.

GreenLight

This was a perfect weeknight dinner. So easy and hands free. Made it in the instapot - 15 min on high w 10 min natural release. Added a jalapeño. Family loved it. Served w rice bc there will never be a day that my family accepts sweet potatoes, sigh. This one is going into the standard rotation

Maria B

I made this in the instant pot. Just put in all the ingredients with an additional 1/4 cup water and cooked for 10 minutes and natural release for 10. Then I removed the chicken and sautéed the sauce for maybe another 8 minutes to reduce it so it wasn’t so brothy. I had made udon while it was cooking and added it the pot along with the chicken to warm it all together. Topped with chopped green onion and cilantro. Really good! Truly an under 30 minute, very easy dinner.

Maggie

Very good and so easy! It reminds me of chicken cacciatore, so much so that next time I might add some green peppers!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.