Crockpot Kimchi Chicken With Forbidden Rice
Slow-cooked bone-in chicken thighs braised in a savory-sweet gochujang sauce with tangy kimchi, served over nutty black rice. The skin crisps in a hot skillet before the thighs braise low and slow until fork-tender, while umami-rich sake and stock meld with spicy gochujang and floral honey. Ideal for weeknight dinners when you need hands-off cooking, or meal prep for the week ahead. This version uses crockpot braising to intensify flavors while keeping the chicken impossibly moist.
Ingredients
- 3 pounds bone-in skin-on chicken thighs
- 3 teaspoons kosher salt, divided
- ½ teaspoon black pepper
- 1 large shallot, minced
- 2 large cloves garlic, minced
- 2 tablespoons ginger, minced
- 1 cup sake
- 1 cup chicken stock
- 2 tablespoons gochujangmiso paste + sriracha1 tbsp miso + 0.5 tsp sriracha per tbsp gochujangspice-swapadds soy
none needed
Full guide → - ¼ cup honey
- 3 cups cabbage kimchisauerkraut or pickled vegetables3 cupsfermented swap
removes umami depth
- 1 ½ cups black or forbidden riceshort-grain brown rice or jasmine rice1.5 cupsgrain
none needed
- 3 cups water
- 1 tablespoon coconut oil
Instructions
- 1
Rinse and pat chicken thighs dry, season both sides with salt and pepper.
- 2
Heat a large skillet over medium-high heat, place chicken skin-side down and sear until deeply golden, about 8-10 minutes.
- 3
Flip thighs and cook the other side for 5 minutes, then transfer to a plate.
- 4
Add shallot, garlic, and ginger to the rendered fat, reduce heat to medium-low and cook until golden, stirring often, about 3 minutes.
- 5
Increase heat to high, add sake and cook until liquid reduces by half, about 2 minutes.
- 6
Transfer shallot mixture and chicken to a slow cooker on low setting.
- 7
Pour chicken stock around the thighs, top with gochujang and honey, then layer kimchi evenly on top.
- 8
Cover and cook on low for about 4 hours until meat falls easily from bones.
- 9
Meanwhile, rinse rice in a fine mesh strainer.
- 10
Combine rice, water, coconut oil, and remaining salt in a saucepan and bring to a boil.
- 11
Reduce heat to low, cover and cook until liquid is mostly absorbed and rice is tender, 45-50 minutes.
- 12
Turn off heat and let rice steam covered for 5 minutes.
- 13
Serve rice topped with chicken, kimchi, and braising liquid.
Tips
Searing the chicken skin before braising renders fat and creates flavor depth; don't skip this step even though the crockpot will finish cooking.
Toast the rice in dry pan before adding liquid for nuttier flavor, or use a 1:2 rice-to-water ratio if your crockpot's moisture differs.
Reserve some braising liquid to drizzle over rice and chicken at serving; the gochujang-honey glaze becomes more concentrated and flavorful.
Good to Know
Cover and refrigerate up to 4 days. Chicken and braising liquid keep better than rice; store rice separately if meal-prepping.
Prepare through step 5 (sear chicken and aromatics) up to 8 hours ahead. Refrigerate components separately, then combine in crockpot and cook as directed. Rice is best made day-of.
Serve in shallow bowls with rice as base, chicken thigh on top, kimchi alongside, and braising liquid spooned over. Garnish with scallions, sesame seeds, or toasted nori if desired.
Common Mistakes
Skip searing to avoid losing the flavorful browned crust that creates depth in the braising liquid.
Don't add kimchi until the last layer to avoid over-cooking its fresh bite and turning it mushy.
Avoid opening the slow cooker lid repeatedly; each opening extends cooking time and releases steam needed for tender chicken.
Substitutions
none needed
Full guide →none needed
removes umami depth
FAQ
Can I use boneless skinless chicken breasts instead?
Yes, but reduce slow-cooking time to 2-3 hours since breasts dry out faster than thighs. Sear them for only 3-4 minutes per side. You'll lose the rendered fat and skin's texture, affecting overall richness.
What if my crockpot runs hot or cold?
Check chicken at 3 hours; if meat shreds easily, it's done. If still firm at 4 hours, cook longer. Adjust by testing internal temperature (165F/74C) with a meat thermometer rather than relying on time alone.
Can I freeze this dish and for how long?
Yes, cool completely before freezing. Chicken and sauce keep 3 months; store rice separately and make fresh after thawing, as frozen-thawed rice becomes mushy. Thaw overnight in fridge, reheat gently on stovetop.