Gather ingredients: Place the chicken thighs, onion, carrot, mushrooms, minced garlic, gochujang, soy sauce, brown sugar, sesame oil, and chicken stock into your slow cooker. This delicious combination serves as the flavorful foundation for your stew.

Mix together: Stir the ingredients gently, ensuring everything is combined well. This step is crucial to bring all those mouthwatering flavors to life.

Cook slowly: Cover the slow cooker and set it to low heat. Allow it to cook for about 5 hours, or until the chicken is tender and easily pulls apart with a fork.

Prepare the slurry: In a separate bowl, mix the cornstarch with a couple of tablespoons of water to create a smooth slurry. This will help thicken the stew for that perfect, hearty consistency.

Thicken the stew: Add the cornstarch slurry into the slow cooker, stirring to combine. Let it cook for another 15-20 minutes until the stew has thickened to your liking.

Season well: Taste your stew and season with salt and black pepper to suit your preference. Adjusting the seasoning is key to making each bite unforgettable.

Garnish before serving: Just before you serve, garnish your stew with chopped spring onions. Not only does this add a pop of color, but it also enhances the flavors beautifully.