Spicy Hawaiian Slow Cooker Chicken Bulgogi - cooking recipe

Ingredients

2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1 onion, chopped
1 (20 ounce) can pineapple tidbits with juice
1 (10 ounce) bottle Korean bulgogi marinade
1/2 cup gochujang (Korean hot pepper paste), or to taste
1 (8 ounce) package shredded carrots
1 (8 ounce) package shredded broccoli stalks
1/2 bunch fresh cilantro, chopped

Preparation

Place chicken and onion in a slow cooker. Stir in pineapple, bulgogi marinade, and gochujang.
Cook on High for 3 hours.
Mix shredded carrots and broccoli into the slow cooker and continue cooking for 1 hour.
Stir in cilantro and cook 15 minutes more. Serve.