Gather all your ingredients for the Slow Cooker Korean Chicken Stew. Chop the onion, slice the carrots, and prepare the mushrooms. Cut the chicken thighs into bite-sized pieces.

Add the chicken, onion, carrots, mushrooms, minced garlic, gochujang, soy sauce, brown sugar, sesame oil, and chicken stock into your slow cooker. Stir thoroughly to combine.

Cover the slow cooker and cook on high for 2–3 hours or on low for 4–5 hours, until chicken is tender.

In the last hour of cooking, prepare a cornstarch slurry and stir it into the stew to thicken.

Taste the stew and adjust seasoning with salt and black pepper before serving.

Ladle the stew into bowls and garnish with freshly chopped spring onions. Serve with steamed rice or noodles.