Equipment
* optional
Ingredients
Sauce Base
- 45 g gochujang
- 30 ml soy sauce
- 15 g brown sugar, packed
- 15 ml sesame oil
- 4 garlic, minced
- 1 fresh ginger, grated
Main Ingredients
- 800 g boneless skinless chicken thighs
- 500 g cherry tomatoes, whole
Finishing
- 15 ml rice vinegar
- 2 green onions, thinly sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 360 kcal
- Protein
- 43 g
- Carbohydrates
- 18 g
- Fat
- 12 g
- Fiber
- 2 g
- Sugar
- 12 g
- Sodium
- 969 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 188 mg
- Potassium
- 552 mg
- Calcium
- 28 mg
- Iron
- 1.9 mg
- Magnesium
- 54 mg
- Phosphorus
- 389 mg
- Zinc
- 3.3 mg
- Vitamin A
- 29 mcg
- Vitamin C
- 2 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.42 mg
- Niacin
- 11.3 mg
- Folate
- 9 mcg
- Water
- 162 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium mixing bowl, whisk together the gochujang, soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger until a smooth paste forms.
Arrange the raw chicken thighs in an even layer at the bottom of the slow cooker. Scatter the whole cherry tomatoes evenly over the chicken, then pour the gochujang sauce over the top. Wash hands and any surfaces that contacted the raw poultry thoroughly to prevent cross-contamination.
Cover the slow cooker and cook on the low setting for 6 hours, or until the chicken is extremely tender and reaches a safe internal temperature of 74°C/165°F.
Carefully remove the lid. Stir the rice vinegar into the braising liquid to balance the rich flavors. The collapsed cherry tomatoes will integrate into the sauce as you stir.
Portion the chicken and tomato sauce into shallow bowls. Garnish evenly with the sliced green onions and serve immediately alongside rice or crusty bread.
Chef's Notes
- Slow cooking whole cherry tomatoes allows them to act as little flavor bombs; they slowly collapse and release their sweet, tart juices directly into the spicy gochujang environment.
- If you prefer a caramelized exterior and deeper flavor profile, sear the chicken thighs in a hot skillet with a little neutral oil for 3 minutes per side before adding them to the slow cooker.
- The residual heat and enzymes from the gochujang act as a fantastic tenderizer for poultry, making the dark meat of the chicken thighs practically melt in your mouth.
- Do not skip the rice vinegar at the very end. An acidic finish is absolutely crucial for cutting through the rich, heavy notes of slow-cooked meat and fermented chili paste.
Storage
Refrigerator: 4 days — Store in an airtight container. The sauce will thicken slightly as it cools.
Freezer: 3 months — Freeze in individual portions. The cherry tomato skins may alter slightly in texture upon thawing.
Reheating: Gently reheat on the stovetop over medium-low heat or in the microwave until the chicken reaches 74°C/165°F.
Troubleshooting
Sauce is too thin and watery after cooking
Cause: Cherry tomatoes released excess water during the slow cooking process and the slow cooker trapped all the condensation
Fix: Transfer the cooking liquid to a stovetop saucepan and simmer aggressively for 10 minutes to reduce and thicken before pouring back over the chicken
Prevention: Ensure chicken is patted completely dry before cooking to minimize excess moisture
Chicken is dry or stringy
Cause: Chicken cooked for too long or the slow cooker runs exceptionally hot
Fix: Shred the chicken completely and toss it thoroughly in the braising liquid to rehydrate
Prevention: Check the chicken at the 5-hour mark on the low setting
Cultural Context
Gochujang is a fundamental fermented chili paste in Korean cuisine, prized for its complex balance of sweetness, savoriness, and moderate heat. In this fusion context, it pairs intuitively with the natural umami and acidity of tomatoes, mirroring the way it traditionally harmonizes with sour fermented ingredients like mature kimchi. Braising in a slow cooker adapts these deep, traditional flavors for a convenient, hands-off weeknight meal.
