Gather and dice the onion, chop the carrots, slice the mushrooms, and mince the garlic.

Load the chicken thighs, diced onion, sliced mushrooms, chopped carrots, and minced garlic into the slow cooker.

Add chicken stock, soy sauce, gochujang, brown sugar, and sesame oil to the slow cooker.

Stir thoroughly to combine all ingredients.

Cover and cook on high for 2 to 3 hours or low for 4 to 5 hours.

Prepare a cornstarch slurry during the last cooking hour on high or last two hours on low.

Stir the cornstarch slurry into the stew to thicken.

Adjust seasoning with salt and pepper after cooking.

Ladle into bowls, garnish with chopped spring onions, and serve.

Pair with steamed rice or quinoa, if desired.