Spicy Hawaiian Slow Cooker Chicken Bulgogi

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A fabulous accidental creation and my most-requested dish. Super easy and great for those who like it simultaneously spicy, sweet, and aromatic. Beautiful orange color. Serve with steamed rice and garnish with fresh cilantro and/or sesame seeds.

Submitted by Marquis Mark

Published on August 31, 2018

Prep Time:

10 mins

Cook Time:

4 hrs 15 mins

Total Time:

4 hrs 25 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1 onion, chopped
1 (20 ounce) can pineapple tidbits with juice
1 (10 ounce) bottle Korean bulgogi marinade
½ cup gochujang (Korean hot pepper paste), or to taste
1 (8 ounce) package shredded carrots
1 (8 ounce) package shredded broccoli stalks
½ bunch fresh cilantro, chopped

Directions

Place chicken and onion in a slow cooker. Stir in pineapple, bulgogi marinade, and gochujang.
Cook on High for 3 hours.
Mix shredded carrots and broccoli into the slow cooker and continue cooking for 1 hour.
Stir in cilantro and cook 15 minutes more. Serve.

Cook's Notes:

You can use all carrots or all broccoli if you prefer.

Add more red pepper paste if you like.

Nutrition Facts (per serving)

239	Calories
3g	Fat
27g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 239
% Daily Value *
Total Fat 3g	4%
Saturated Fat 1g	4%
Cholesterol 65mg	22%
Sodium 315mg	14%
Total Carbohydrate 27g	10%
Dietary Fiber 3g	10%
Total Sugars 16g
Protein 25g	50%
Vitamin C 23mg	25%
Calcium 46mg	4%
Iron 1mg	8%
Potassium 448mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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