Begin by chopping your onion, carrot, and mushrooms into bite-sized pieces while mincing the garlic. Place the boneless skinless chicken thighs into your slow cooker, then add the chopped vegetables.

In a separate bowl, mix together the gochujang, soy sauce, brown sugar, sesame oil, and chicken stock until well combined. Pour this sauce over the chicken and vegetables in the slow cooker.

Cover the slow cooker and set it to cook on high for 2-3 hours or on low for 4-5 hours, until the chicken is tender.

About one hour before cooking ends, mix cornstarch with a little water to create a slurry and stir it into the stew to thicken the sauce.

Once the cooking time is up, taste the stew and adjust seasoning as needed with salt and freshly ground black pepper.

Chop the spring onions and sprinkle them over the top of the stew before serving. Ladle the stew into bowls and enjoy!