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Korean Chicken Rice Bowls
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Korean Chicken Rice Bowls
Prep Time
10 mins
Cook Time
6 hrs
 

Korean Chicken Rice Bowls start out with Korean chicken in the slow cooker and can be served over rice or cauliflower rice and a Spicy Korean Mayo!

Course: Main Course
Cuisine: Korean American
Keyword: Chicken, Crock Pot, Easy, Easy Meals, Gochujang, Korean Recipes, Recipe, Rice Bowls, Slow Cooker, TikTok
Servings: 6
Calories: 380 kcal
Author: Cheri Renee
Ingredients
Korean Chicken Rice Bowls
  • 1 onion diced
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2/3 cup soy sauce
  • 1/3 cup Gochujang chili paste (Asian section of grocery store)
  • 1 1/2 Tbsps garlic paste or minced garlic
  • 1 1/2 Tbsps ginger paste or minced ginger
  • 1 1/2 Tbsps honey
  • 1 Tbsp sesame oil or vegetable oil
  • 4 8.5 oz bags Uncle Ben's Jasmine Ready Rice (or rice or cauliflower rice of choice)
Spicy Korean Mayo
  • 3/4 cup mayo
  • 1 to 2 Tbsps Gochujang chili paste
  • 1 Tbsp soy sauce
Instructions
Korean Chicken Rice Bowls

  1. Put the diced onions in the slow cooker and place the chicken breasts on top of the onions.

  2. Whisk together the soy sauce, Gochujang Chili Paste, garlic, ginger, honey, and oil together in a bowl until evenly mixed. Pour over top of the chicken and onions.

  3. Turn the slow cooker on low for 6 to 8 hours.

  4. Shred with two forks right in the slow cooker.

  5. Cook the rice according to package directions (the Ready Rice cooks in 90 seconds in the microwave).

  6. Divide the rice up between six bowls or containers, top each rice bowl with some Korean chicken and drizzle with Spicy Korean Mayo.

Spicy Korean Mayo

  1. Mix all ingredients together in a bowl and serve drizzled over the Korean Chicken Rice Bowls.