This delicious slow cooker recipe brings together tender chicken thighs with a rich, flavoursome sauce made with Korean staples like gochujang and gochugaru, lifted with sesame oil, soy sauce and a touch of maple syrup for gentle sweetness against the heat. As it cooks, everything melds into a bold, comforting flavour that tastes wonderfully layered without any real effort.
The real beauty of this dish is how easy it is. Most of the ingredients go straight into the slow cooker and happily get on with the job. Once the chicken is perfectly tender, you stir in the coconut milk for that silky finish, add the noodles and let the cook and soak up all that gorgeous sauce. Then it is ready to serve. So much flavour for such a simple, hands off meal.
Calories in Slow Cooker Coconut Gochujang Chicken Noodles
This recipe serves 4 and is 472 calories per serving.
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If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Boneless skinless chicken thighs: tender, flavourful and stays juicy in the slow cooker.
- Garlic: adds savoury depth.
- Ginger: fresh, slightly spicy lift.
- Salt and pepper: basic seasoning to enhance flavours.
- Gochujang: Korean fermented chilli paste, thick and slightly sweet, adds rich, spicy depth to the sauce.
- Gochugaru: Korean chilli flakes, mild to medium heat, bright red colour and subtle smokiness.
- Sesame oil: nutty and fragrant. A little goes a long way, but that little makes a world of difference.
- Maple syrup: balances heat with subtle sweetness.
- Chicken Stock: builds a savoury base to the sauce. I like to use better than bouillon paste stock paste (you use 1 teaspoon per 1 cup (240ml of liquid). It's crucial to use the right ratio of stock cubes, powder or paste for the required amount of stock. Not all stocks are the same, and using the wrong amount can result in either a bland and watery broth or an overly salty stock.
- Soy sauce: Adds saltiness, depth and that lovely umami note that ties the whole thing together.
- Red bell pepper: sweetness and colour.
- Carrot: mild sweetness and texture.
- Egg noodles: add body and texture to the dish.
- Light coconut milk: adds the creamy silkiness to the sauce.
- Spring onions (garnish): adds a fresh, vibrant finish to the dish.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions
Variations and Substitutes
You can swap the chicken for pork if you prefer. Pork shoulder (remove fat) or pork tenderloin work best, as they stay tender in the slow cooker and soak up the sauce beautifully. Chicken breast can also be used, but it won't give quite the same depth of flavour as thighs.
Gochujang is unique in flavour, so there isn't a real substitute, if you leave it out, the sauce will lose its signature Korean character. Gochugaru can be swapped for a milder chilli powder or crushed red pepper flakes, though it won't give the same subtle smokiness.
For vegetables, feel free to mix it up. Red bell pepper and carrot are classic, but zucchini, baby corn, snap peas, mushrooms or bok choy all work well. Just add firmer vegetables earlier in the cooking and more delicate ones towards the end so everything cooks evenly.
If you prefer to have the dish over rice, simply omit the noodles and stir in a tablespoon of cornstarch to thicken up the sauce. This gives you a rich, saucy finish without losing any of the flavour.
Tips for Slow Cooker Coconut Gochujang Chicken Noodles
- Use chicken thighs for best flavour - Boneless, skinless thighs stay tender and soak up the sauce. Chicken breast works in a pinch but won't give the same depth of flavour.
- Add most ingredients at the start - Garlic, ginger, gochujang, gochugaru, soy sauce, sesame oil, maple syrup, stock and vegetables (like carrots and red bell pepper) all go in at the beginning. This allows the flavours to meld and the chicken to cook perfectly.
- Don't lift the lid unnecessarily - Every time you remove the lid, heat and moisture escape, which can extend cooking time and thin the sauce. Only open it when you need to add the coconut milk, noodles, or delicate vegetables.
- Add coconut milk and noodles for the last 15 minutes - This keeps the sauce creamy and ensures the noodles cook just right. Different brands of egg noodles may cook at slightly different speeds. If they are still firm after 15 minutes, continue cooking until tender.
- Finish with spring onions - Scatter chopped spring onions over the top just before serving for a fresh, bright contrast.
Side Suggestions
Honestly, this recipe is so full of flavour you don't really need sides. The chicken, sauce, noodles and vegetables make a complete, satisfying meal on their own.
If you want to add a bit more veg, stir‑fried or lightly steamed options work beautifully. Think broccoli, bok choy, Chinese cabbage, mushrooms, snap peas or baby corn.
For an extra touch, topping each bowl with a perfectly cooked soft‑boiled egg adds richness and makes it feel even more indulgent.
Storing, Freezing and Reheating
This dish keeps well in the fridge for up to 3 days in an airtight container. To reheat, warm gently on the stove or in the microwave until piping hot, stirring occasionally to keep the sauce smooth.
It can also be frozen for up to 2 months. Cool completely before transferring to a freezer-safe container, leaving a little space for expansion. Thaw overnight in the fridge before reheating gently on the stove, adding a splash of stock or water if the sauce has thickened too much.
Noodles can sometimes soak up extra liquid when stored, so you may need to loosen the sauce slightly when reheating to bring it back to a creamy consistency.
More Slow Cooker Recipes
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Recipe Card
Slow Cooker Coconut Gochujang Chicken Noodles
Tender chicken thighs cooked in a creamy, spicy coconut gochujang sauce with noodles and vegetables make this slow cooker recipe full of bold, comforting flavour.
Ingredients
- 455g (1lb) Boneless Skinless Chicken Thighs
- salt and pepper
- 4 cloves of garlic, crushed
- 2 teaspoons of grated ginger root
- 3 tablespoons of gochujang
- 2 tablespoons of soy sauce
- 1 teaspoon of gochugaru
- 1 tablespoon of maple syrup
- 2 teaspoons of toasted sesame oil
- 400ml of chicken stock
- 1 carrot, sliced into thin sticks
- 1 red bell pepper, sliced
- 400ml can of light coconut milk
- 180g of egg noodles
- 4 spring onions, thinly sliced (to garnish)
Instructions
- Add the chicken thighs to the slow cooker and season well with salt and black pepper.
- Stir in the garlic, ginger, gochujang, soy sauce, gochugaru, maple syrup, sesame oil and stock until everything is combined.
- Add the carrot and bell pepper, then cook on high for 3 hours.
- Stir in the light coconut milk and add the noodles, pushing them down into the sauce. Continue to cook for 15 minutes. Some brands of noodles may need slightly longer; if they are still a little firm after 15 minutes, cook for around 5 more minutes until tender.
- Stir everything together and garnish with the chopped spring onions.
- Serve and enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Dairy Free Friendly
- ❄️ Freezer Friendly - - see freezing and reheating section.
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 472Total Fat 16gSaturated Fat 7gUnsaturated Fat 10gCholesterol 136mgSodium 955mgCarbohydrates 55gFiber 4gSugar 15gProtein 33g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Angie says
Could rice noodles be used instead of egg noodles? (Coeliac).
Siobhan (Slimming Eats) says
The texture might end up a bit weird cooked in slow cooker, I would cook separately and then add them in, might be a bit more soup like though unless you add some starch to thicken the sauce
Gemma Stephen says
Hello! Can this be cooked on low and how long for?
Siobhan (Slimming Eats) says
For the noodles to cook it needs to be on high, you could probably cook on low if not adding noodles but you would need to at a starch to thicken once cooked
Carol Bellham says
This is very tasty. A Saturday night meal with very little effort. This has become a firm favorite
Aurelius Wright says
Absolutely stunning meal, I’ve made it every week since coming across it, both my kids have the recipe now as they also loved it.