Slow Cooker Gochujang Chicken and Tomatoes

By Ali Slagle

Updated Aug. 7, 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
4(6)
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.

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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.

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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).

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Ratings

4 out of 5
6 user ratings
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Comments

Ami

Any pressure cooker adaptation?

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.

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.

Theresa

Would this suffer if kept warm for a couple of hours after the original cooking time?

Ami

Any pressure cooker adaptation?

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