01 -
Place the diced onions in the slow cooker and put the chicken breasts on top of the onions.
02 -
In a bowl, whisk together soy sauce, Gochujang chili paste, garlic, ginger, and honey until evenly mixed. Pour the sauce over the chicken and onions.
03 -
Turn the slow cooker on low and cook for 6 to 8 hours.
04 -
Once cooked, shred the chicken with two forks directly in the slow cooker.
05 -
Cook the rice according to the package directions (the Ready Rice cooks in 90 seconds in the microwave).
06 -
Divide the rice among six bowls or containers. Top each bowl with some Korean chicken and drizzle with Spicy Korean Mayo.
07 -
In a bowl, mix mayo, Gochujang chili paste, and soy sauce until smooth. Serve drizzled over the Korean Chicken Rice Bowls.