Mild, sweet and savory slow cooker gochujang chicken sandwiches made with tender, shredded chicken. Easy to prepare, family friendly, great taste.
There is something deeply satisfying about walking in the door after a long day and smelling dinner already finished. If you love that feeling as much as I do, you’ll also want to check out my comforting slow cooker recipes for busy parents.
As a foodie, nutritionist, and mom, I’m always looking for ways to get an easy, nutritious, delicious meal on the table without making things complicated or too spicy (because two of my three kids wouldn’t eat it!).
These slow cooker gochujang chicken sandwiches are just that. Tasty, salty, slightly sweet and very mildly spicy. The kind of flavor that feels bold but is still totally manageable for kids. And the best part? It takes about 10 minutes to prepare and then you set it and forget it in the slow cooker.
What exactly is Gochujang?
If you’ve never used it before, gochujang is a fermented Korean chili paste made from red chili powder, rice, and soybeans. It is thick, rich and slightly sweet with a gentle heat.
Spice levels vary by brand, but in this recipe the sweetness and slow cooking spice everything up beautifully. My kids happily eat this version, especially when it’s sandwiched in a soft bun with something crunchy on top. YUM.
If your crew is particularly sensitive to spice, you can always reduce the amount slightly. But don’t skip it entirely – it’s what gives this dish its personality.
Materials you will need
For the slow cooker chicken
- Tamari or low-sodium soy sauce
- Gochujang paste
- Honey or brown sugar
- Toasted sesame oil
- Ground or fresh ginger
- Garlic
- Boneless, skinless chicken thighs or breasts
For the Tangy Gochujang Mayo (optional but delicious)
- Mayonnaise
- Some more gochujang
- Rice vinegar
- Pinch of salt
to serve
- Soft sandwich buns
- Packed Asian salad or sliced cucumber and spring onion
That’s all. No long list of ingredients. No special grocery service required (most big stores like Superstore now carry gochujang).
How to make it
This is a true leave and go situation. Whisk the sauce ingredients directly into the slow cooker. Add the chicken and cover it well. Cook on low for 6-7 hours or on high for 3-4 hours.
When ready, shred the chicken directly in the pot using two forks. Keep warm until ready to serve. it continues to absorb that flavor and gets even better.
If you are making the heavy mayo (highly recommended), simply mix the ingredients together in a small bowl while the chicken finishes cooking.
When assembling, use a slotted spoon to transfer the chicken to the buns to keep things from getting soggy. Add salad or cucumbers for crunch and you’re good to go.
Dinner, handling.
Make this Slow Cooker Gochujang Chicken Sandwich your own
One of my favorite things about this recipe is how adaptable it is.
Gluten free?
- Choose gluten-free gochujang, tamari and buns.
Soy free?
- Look for a soy-free gochujang and swap the tamari for coconut aminos.
Very sensitive to the spices they eat?
- Reduce the gochujang slightly and omit the spicy mayo.
But the best part of this recipe? It’s fantastic repurposed as leftovers! The shredded chicken mix is fantastic:
- Over rice
- In lettuce wraps
- In tacos
- Stuffed in baked sweet potato
- Poured into a bowl of cereal
Leftovers keep well in the fridge for 3-4 days and freeze beautifully.
For your picky eater
If you have a picky eater on your table, the beauty of this recipe is that it’s completely versatile. This recipe is already mildly sweet and slightly spicy, but if spicy foods make your child’s nose run, I’ve got you. The thing about these gochujang chicken sandwiches is that you can tweak the spice level to your child’s liking.
Here are some tips:
- Reduce the gochujang sauce a bit or mix some mayo right into your kid’s portion before serving to take the heat down a few notches.
- The spicy mayo sauce? Serve it on the side.
- Serve it with a familiar food like their favorite bun.
If you don’t care about spice, but eating meat does, you’ll want to check out my top tips for when your child won’t eat meat.
One of my biggest picky tips for making it easier for your child to explore a variety of foods? Served deconstructed. So serve the chopped chicken plain, along with a bun, vegetables and seasonings. Let your child have at ‘er and make their own sandwich!
Some Useful Tips
- Chicken thighs remain slightly juicier, but breasts work perfectly too.
- Do not overcook on high, low and slow gives the best texture.
- Lightly toasting the breads adds structure and prevents soggyness.
- If you’re not sure about the spices, start with a little less gochujang. You can always mix a little more into the finished chicken.
If you’re looking for a low-effort dinner that feels different than your usual rotation, but still keeps everyone happy, this is worth a try. Ten minutes to prepare. Great flavor output. Dinner is ready when you walk through the door. That’s my kind of win night.
Slow Cooker Gochujang Chicken Sandwich (Mild and Family Friendly)
This dietitian mom knows that adding lots of delicious flavor to favorite simple foods (like the chicken in these sandwiches) by changing the seasonings is a great way to expand your kids’ palates. Gochujang is a Korean spice that adds a subtle heat and rich flavor. I made it with a sweet and very lightly spicy sauce and slow-cooked, protein-rich, favorite chicken in the slow cooker for a meal that takes only minutes to prepare and is ready to eat when we get home after our busy days.
For the sandwiches:
- 1/4 cup low-sodium tamari or soy sauce
- 3 tablespoons gochujang paste
- 2 tablespoons honey or brown sugar
- 1 tablespoon toasted sesame oil
- 1 1/4 teaspoons dried ground ginger or 2 teaspoons grated fresh ginger root
- 2 cloves garlic minced meat
- 1 1/2 pounds boneless chicken thighs or breasts;
For Tangy Gochujang Mayo
- 1/4 cup mayonnaise
- 1 to 2 teaspoons gochujang paste for taste
- 1/2 teaspoon rice vinegar
- Pinch of salt
To serve:
- 4 to 6 buns
- Gochujang mayo or regular mayo
- A handful of packed Asian salad OR sliced cucumber and spring onion
In a slow cooker, whisk together tamari or soy sauce, gochujang paste, honey or brown sugar, oil, ginger and garlic. Add the chicken pieces and cover them with the sauce. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
When the chicken is done, use two forks to shred it right in the slow cooker. Leave in the pot on the warm setting until serving, it will continue to absorb that delicious gochujang flavor.
Make Tangy Gochujang Mayo, if using: In a small bowl, whisk together mayonnaise, gochujang paste, vinegar, and salt. Grab the Asian salad or prepare the cucumber and onions.
Assemble the sandwiches: Add Tangy Gochujang Mayo or plain mayonnaise to the buns. Using a slotted spoon to drain excess cooking liquid, add chicken to buns. Fill each sandwich with the vegetables and serve hot.
Soy Free: Choose a soy-free gochujang paste and replace the tamari or soy sauce with soy-free seasoning sauce (also called coconut aminos).
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She is its founder Central Collective Nutrition and has nearly 20 years of experience helping families feel confident about feeding their children.
