Slow Cooker Gochujang Chicken and Tomatoes

By Ali Slagle

Updated August 6, 2025

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
About 6 hours
Prep Time
5 minutes
Cook Time
6 hours
Rating
5(1,154)
Comments
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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 3 tablespoons gochujang, depending on heat preference

  • 2 tablespoons low-sodium soy sauce, plus more as needed

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon honey, plus more as needed

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 187 milligrams cholesterol; 341 calories; 4 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 3 grams fiber; 924 milligrams sodium; 42 grams protein; 9 grams sugar

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

5 out of 5
1,154 user ratings
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Comments

WeeknightCook

I can't say how it compares to the slow cooked version, but 12 minutes in a pressure cooker worked for me. I added a 1/4 cup water at the start.

MmeFab

Yum! Used maple syrup in place of honey 1 heaping Tbsp of Trader Joe’s gochujang. Served over ramen noodles. Lime juice to finish was key. Looking forward to trying over sweet potatoes, and maybe topped with chopped peanuts for texture.

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.

Susanna

I’ve made this many times since first seeing this recipe, and it is so versatile and satisfying. I tend to buy the ‘extra hot’ gochujang paste, and 3 tablespoons of that holds up very nicely to the cherry or grape tomatoes. I smash and chop the ginger root, then I fish the pieces out before serving. I’ve used either soy sauce or fish sauce and both are delicious. I also like the lime juice at the end but it’s not necessary. At this point, I think adding green oshiitake mushrooms and chopped Napa are indispensable

Allison

Cooked in Dutch Oven for 1 hour and chicken came out very moist! Served over udon noodles. Will add extra veggies like green peppers and mushrooms next time!

Susan McSherry

3 heaping tbs gochujang. Large can peeled tomatoes. Added a little hoisin for sweetness. Small amount oyster sauce. 4 to 5 hours.

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