Dump & Go Slow Cooker Honey Lemon Chicken — bright, comforting, and perfect for busy days

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Dump & Go Korean Spicy Chicken Dakdoritang – A Bold, Comforting Slow Cooker Classic

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Deeply savoury, gently sweet, and beautifully spicy, this dump-and-go slow cooker Korean spicy chicken (Dakdoritang) is pure comfort with a fiery kick. Made with tender chicken, hearty potatoes, carrots, and a rich gochujang-based sauce, this easy slow cooker version delivers all the bold flavours of traditional Korean braised chicken — with barely any effort. If you're craving an authentic Korean-style meal without standing over the stove, this recipe is your answer.

Dakdoritang (also known as dakbokkeumtang) is a beloved Korean braised chicken stew traditionally simmered slowly on the stovetop until the meat becomes fall-apart tender and the sauce thickens into a glossy, spicy gravy. This slow cooker adaptation keeps the soul of the dish intact while offering true hands-off convenience. The flavour profile is layered and addictive: spicy from gochugaru, umami-rich from soy sauce, gently sweet from sugar and mirin, and aromatic from garlic and ginger. Potatoes soak up the sauce beautifully, while carrots add natural sweetness and balance. Nutritionally, this dish is high in protein and packed with immune-supporting ingredients like garlic and ginger. For best results, choose bone-in chicken for deeper flavour, waxy potatoes that hold their shape, and fresh spring onions for a clean finishing bite. Dakdoritang stores extremely well, making it ideal for meal prep and freezer-friendly cooking.

Key Ingredients & Their Roles

  • Chicken → The heart of the dish, becoming juicy and tender as it slowly braises in the spicy sauce.
  • Gochujang → Adds deep fermented umami, heat, and signature Korean flavour.
  • Gochugaru (Korean chilli flakes) → Provides adjustable spice and vibrant colour.
  • Garlic & Ginger → Build the aromatic base and balance the richness of the sauce.
  • Soy Sauce → Delivers saltiness and depth.
  • Potatoes → Absorb the sauce and become soft, creamy, and flavour-packed.
  • Carrots → Add natural sweetness and colour contrast.
  • Mirin → Subtle sweetness and mild acidity for balance.
  • Spring Onion → Fresh garnish that lifts the entire dish.


Dump & Go Korean Spicy Chicken Dakdoritang Recipe Details

Prep Time: 15 minutes |Cook Time: 4–5 hours (High) or 7–8 hours (Low) |Total Time: Up to 8 hours |Cuisine Type: Korean |Calories (Estimate): 480–550 kcal per serving |Serving Size: Serves 4–6

๐Ÿ“ Ingredients

Main

  • 1–1.5 kg (2.2–3.3 lb) chicken pieces (bone-in recommended)
  • 2 onions, sliced
  • 2 carrots, thickly sliced
  • 6 potatoes, peeled and cut into large chunks
  • 1 spring onion, sliced (for garnish)

Sauce

  • 1 Tbsp minced garlic
  • 1 Tbsp minced ginger
  • 2 Tbsp gochugaru (Korean chilli flakes)
  • 4 Tbsp soy sauce
  • 1½ Tbsp gochujang (Korean chilli paste)
  • 2 Tbsp sugar
  • 1 Tbsp mirin
  • ½ tsp black pepper

๐Ÿ‘จ‍๐Ÿณ Instructions 

  1. Prepare the Vegetables
    • Peel and chop potatoes into large chunks.
    • Slice onions and carrots thickly so they don’t turn mushy during slow cooking. 

  2. Make the Sauce
    • In a small bowl, combine:
      • Garlic
      • Ginger
      • Gochugaru
      • Soy sauce
      • Gochujang
      • Sugar
      • Mirin
      • Black pepper
    • Mix well until smooth. 

  3. Layer the Slow Cooker
    • Place chopped onions, carrots, and potatoes into the bottom of the slow cooker.
    • Add the chicken pieces on top of the vegetables.
  4. Add the Sauce
    • Pour the prepared sauce evenly over the chicken. 

    • Gently toss everything so the chicken and vegetables are well coated. 

  5. Cook
    • Cover with the lid.
    • Cook on:
      • HIGH for 4–5 hours (about 95–98°C / 203–208°F)
      • LOW for 7–8 hours (about 85–90°C / 185–194°F)
    • The chicken should be very tender and the potatoes soft.
  6. Finish & Serve
    • Sprinkle spring onion on top just before serving. 

    • Serve hot with freshly steamed rice.

Tips & Ingredient Substitutions

  • Less Spicy: Reduce gochugaru by half for a milder flavour.
  • Extra Spicy: Add fresh sliced chilli or extra gochujang.
  • Gluten-Free: Use gluten-free soy sauce or tamari.
  • Vegetable Swap: Add cabbage, zucchini, or mushrooms for variation.
  • Time-Saving Tip: Use pre-chopped frozen vegetables for ultra-fast prep.
  • Richer Sauce: Stir in 1 teaspoon sesame oil at the end for extra aroma.

Frequently Asked Questions (FAQ)

Q1. Can I make Dakdoritang ahead of time?
Yes. It actually tastes even better the next day as the flavours deepen.

Q2. Can I freeze this dish?
Yes. Freeze in airtight containers for up to 3 months.

Q3. What cut of chicken is best?
Bone-in thighs, drumsticks, or a whole cut-up chicken work best for flavour and tenderness.

Q4. Can I use chicken breast?
Yes, but reduce the cooking time to prevent it from drying out. Cook on HIGH for 2.5–3 hours or LOW for 5–6 hours, until just tender.

Q5. How do I store leftovers?
Store in the fridge for up to 4 days in a sealed container.

Wrap-Up 

This dump-and-go slow cooker Korean spicy chicken Dakdoritang proves that bold, authentic flavours don’t need complicated steps. With minimal prep and maximum flavour payoff, it’s perfect for busy days, cosy nights, or make-ahead meal planning.

If you try this recipe, drop a comment and tell me how spicy you made yours! What side dish would you pair with this stew?

✨ You may also love:  Best Spicy Pork Bulgogi  — another bold, flavour-packed favourite from my blog!

Keywords (ํ‚ค์›Œ๋“œ)

Korean spicy chicken, dakdoritang recipe, slow cooker Korean chicken, dump and go Korean chicken, spicy chicken stew,
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