Easy Korean Chicken Bowls (Printer-Friendly Version)

# What You'll Need:

→ Korean Chicken

01 - 1 onion, diced
02 - 2 pounds boneless, skinless chicken breasts
03 - 1/2 cup soy sauce
04 - 1/3 cup Gochujang chili paste (found in the Asian section of grocery stores)
05 - 1 1/2 tablespoons garlic paste or minced garlic
06 - 1 1/2 tablespoons ginger paste or minced ginger
07 - 1 1/2 tablespoons honey

→ Rice

08 - 4 (8.5 oz) bags Uncle Ben's Jasmine Ready Rice (or rice/cauliflower rice of choice)

→ Spicy Korean Mayo

09 - 3/4 cup mayo
10 - 1 to 2 tablespoons Gochujang chili paste
11 - 1 tablespoon soy sauce

# Let's Cook!:

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.

# Cook's Notes:

01 - Prep Time: 10 minutes
02 - Cook Time: 6 hours
03 - Total Time: 6 hours 10 minutes
04 - Servings: 6
05 - Calories: 380 kcal per serving