Begin by gathering all your ingredients for the Slow Cooker Korean Chicken Stew. Chop the onion, carrots, and mushrooms into bite-sized pieces, and mince the garlic.

Place the chicken thighs at the bottom of your slow cooker, followed by the chopped onion, carrots, mushrooms, and minced garlic. Pour in the gochujang, soy sauce, brown sugar, sesame oil, and chicken stock.

With all the ingredients loaded into the slow cooker, use a spatula to gently stir everything until well combined.

Cover the slow cooker with its lid and set it to cook on high for 2-3 hours or on low for 4-5 hours.

In the last hour of cooking on high, or the last two hours on low, prepare a cornstarch slurry by mixing cornstarch with a small amount of water. Stir this mixture into the stew.

As your Slow Cooker Korean Chicken Stew nears completion, taste the stew and adjust the seasoning by adding salt and freshly ground black pepper as needed.

Once done, ladle the warm stew into bowls and garnish with chopped spring onions.