Easy & Healthy Slow Cooker Korean Braised Chicken (Dakjjim) – Weight Watchers Friendly Recipe

Embark on a culinary journey to Korea right from your kitchen with this exceptional Slow Cooker Korean Braised Chicken, affectionately known as Dakjjim. This comforting and incredibly flavorful stew offers a symphony of tastes, blending tender chicken with an array of wholesome vegetables, all enveloped in a rich, savory-sweet sauce with just the right amount of spice. What makes this particular recipe stand out is its commitment to health and wellness: sweetened with Splenda, it’s a fantastic Weight Watchers-friendly dish that delivers all the authentic, bold Korean flavors you crave without accumulating extra points.

Dakjjim masterfully balances sweet, salty, and spicy notes, creating a meal that is both hearty and surprisingly light. This makes it a truly satisfying 1-Point meal, perfect for any day of the week, from a quick weeknight dinner to a cozy weekend gathering. Forget complicated culinary techniques; this dish is ready in under an hour of active preparation and cook time, making it incredibly easy to prepare while ensuring every bite is packed with incredible flavor. If you’re looking for more delicious and mindful meal options, be sure to explore our collection of Weight Watchers dinner recipes for further inspiration!

Why You Need to Try This Korean Braised Chicken (Dakjjim) Recipe

There are countless reasons to add this Slow Cooker Korean Braised Chicken to your regular meal rotation. It’s more than just a dish; it’s an experience that combines convenience, health, and exceptional taste.

1. Simple Ingredients, Extraordinary Flavor: At first glance, the ingredient list for Korean Braised Chicken features familiar stew components: chicken, potatoes, carrots, and onions. However, the magic truly happens with the thoughtful addition of ingredients like earthy mushrooms, pungent ginger, fresh scallions, and a customizable hint of spice. These elements transform common produce into an extraordinary culinary delight. Mirin, a sweet rice wine, is key to the dish’s sweet-tangy depth, but don’t fret if you don’t have it on hand; a splash of vinegar can serve as a suitable substitute, offering a similar acidic lift to the sauce. This recipe proves that you don’t need exotic ingredients to create something truly special.
2. Healthy, Low-Calorie, and Weight Watchers-Friendly: In today’s health-conscious world, finding a meal that tastes indulgent but aligns with your dietary goals is a win. This Dakjjim recipe is specifically designed with health in mind. By replacing traditional sugar with Splenda, we maintain the essential sweetness without adding unnecessary calories or points. This makes it an ideal choice for anyone following the Weight Watchers program or simply looking for a wholesome, comforting dish that supports a balanced lifestyle. Enjoy a hearty, flavorful meal without compromising your wellness journey.
3. Perfect Balance of Sweet, Savory, and Spicy: Korean cuisine is renowned globally for its intricate and harmonious flavor profiles, and Dakjjim is a stellar example. This stew perfectly marries the sweet, savory, and spicy elements that are characteristic of Korean cooking. The deep umami from soy sauce, the sweetness from Splenda and mirin, and the warmth from ginger and chili peppers create a multi-layered taste sensation that is truly addictive. The best part? The spice level is entirely adjustable. Whether you prefer a mild and gentle warmth or a fiery kick that awakens your palate, you can tailor the heat with Korean chili peppers to suit your personal preference.

Cuisine: Korean

Course: Main Course

Preparation Time: 15 minutes

Cooking Time: 30-35 minutes (stove-top/pressure cooker method, though the slow cooker detailed below will vary)

Total Time: 45-50 minutes (for quicker methods) / 2.5-4.5 hours (for slow cooker method)

Servings: 4

Serving Size: About 1.5 cups (350 g)

1 WW Point Per Serving. This incredible meal is designed to fit seamlessly into your Weight Watchers plan, offering maximum flavor for minimal points. You can view the recipe on the WW Apphere. (WW login required.)

Essential Ingredients for Your Dakjjim

Gathering your ingredients is the first step to creating this delicious Korean Braised Chicken. Each component plays a vital role in building the layered flavors that make this dish so special. Opting for fresh, high-quality ingredients will elevate your Dakjjim to new heights.

• Chicken Breast: 1 lb (450 g) boneless, skinless chicken breast, cut into large chunks. Using boneless, skinless breast keeps the dish lean, while large chunks prevent it from drying out during the slow cooking process.
• Carrots: 3 medium carrots, cut into large cubes (approximately 1 1/2 cup, 200 g). Large cubes ensure they maintain their texture and don’t become mushy.
• Potatoes: 1 medium potato, cut into large cubes (approximately 3/4 cups, 120 g). Potatoes add a comforting starchiness and help thicken the stew. Russet or Yukon Gold work well.
• Onion: 1 large onion, cut into chunks (approximately 1.5 cups, 200 g). Onions provide a foundational sweetness and aromatic depth.
• Green Onions (Scallions): 2 green onions, chopped (reserve half for cooking, half for fresh garnish). These add a fresh, pungent finish.
• Mushrooms: 1 cup (150 g) mushrooms (shiitake, cremini, or button), halved. Mushrooms contribute a rich umami flavor that is essential to the dish.
• Ginger: 1-inch piece of ginger, grated (approximately 1 tablespoon, 15 g). Fresh ginger provides a warm, spicy, and aromatic kick.
• Korean Chili Peppers (Optional): 2 Korean chili peppers, sliced for spice. Adjust quantity based on your desired heat level. For less heat, you can omit or deseed them.
• Soy Sauce: 2 tablespoons (30 ml). This is the primary source of savory, umami, and salty flavor. Use a low-sodium variety if preferred.
• Mirin: 1 tablespoon (15 ml) sweet rice wine. Mirin adds a subtle sweetness and a touch of tang, enhancing the overall depth. If unavailable, a tiny splash of rice vinegar with a pinch of Splenda can be an alternative.
• Oil: 1 teaspoon (5 ml) vegetable or neutral oil. Just a small amount is needed for the sauce base.
• Salt: 1/2 teaspoon (3 g) salt, or to taste. Remember to taste the sauce before adding additional salt, as soy sauce contributes significant salinity.
• Black Pepper: 1/4 teaspoon (1 g). Adds a subtle warmth and balances the other flavors.
• Splenda (Sugar Substitute): 2 packets (2 g). This allows for the traditional sweetness of Dakjjim without the added calories or sugar content, keeping the recipe Weight Watchers friendly.

Step-by-Step Instructions for Slow Cooker Korean Braised Chicken

Preparing this Slow Cooker Korean Braised Chicken is a straightforward process, making it an excellent choice for busy days when you want a delicious and healthy meal with minimal fuss. Follow these steps for perfect results every time:

1. Prepare Your Ingredients

• Begin by cutting the boneless, skinless chicken breasts into large, even chunks. Aim for pieces roughly 1.5 to 2 inches in size. This uniform cutting ensures that the chicken cooks evenly and remains incredibly tender and moist throughout the slow-cooking process, preventing smaller pieces from overcooking and becoming dry.
• Chop the carrots and potatoes into thick, substantial cubes. Similar to the chicken, large cuts prevent them from disintegrating and becoming too soft or mushy during the long simmer. Slice the onion into large, rustic chunks, which will soften beautifully and add depth to the stew. Cut the green onions into small, manageable pieces, separating half into a bowl for cooking and reserving the other half for a vibrant garnish just before serving.
• If you’re opting for a spicier stew, carefully slice the Korean chili peppers in half lengthwise. This allows their heat to infuse gradually into the sauce, giving you a controlled level of spice. For a milder flavor, you can choose to leave them whole or omit them entirely.

2. Craft the Flavorful Sauce

• In a small mixing bowl, combine the soy sauce, mirin (or its substitute), freshly grated ginger, Splenda, and vegetable or neutral oil. Whisk these ingredients together thoroughly until the Splenda is completely dissolved, ensuring a smooth and homogenous sauce.
• This is a crucial step for achieving perfect flavor balance. Before adding the sauce to the main dish, taste a small amount. This allows you to adjust the seasoning to your preference. You might find it needs a tiny pinch more salt if your soy sauce is low-sodium, or perhaps an extra sprinkle of Splenda if you desire a sweeter profile. Achieving this balance now will guarantee a delicious final product.

3. Assemble Ingredients in the Slow Cooker

• Layering is key in slow cooking to ensure everything cooks evenly and flavors meld perfectly. Start by placing the denser vegetables—carrots, potatoes, and onions—at the bottom of your slow cooker. These vegetables will benefit from being closer to the heat source and will slowly release their flavors into the stew base.
• Next, gently layer the chicken chunks on top of the vegetables. Distribute them evenly. Sprinkle half of the chopped green onions and the sliced Korean chili peppers (if you’re using them for a spicy kick) over the chicken and vegetables. This layering technique helps to evenly distribute the flavors and ensures a cohesive stew.

4. Pour the Flavorful Sauce

• Carefully pour the prepared sauce evenly over all the ingredients in the slow cooker. Make sure the sauce covers as much of the chicken and vegetables as possible.
• Using a spatula or a large spoon, gently mix everything together. The goal isn’t to combine aggressively but to ensure that all the ingredients are lightly coated with the sauce. This initial coating helps in distributing the rich flavors throughout the stew as it braises.

5. Cook to Perfection

• Securely place the lid on your slow cooker. The beauty of slow cooking is its hands-off nature. Cook the Dakjjim on the “Low” setting for approximately 4 hours, or if you’re in a bit more of a hurry, set it to “High” for about 2.5 hours. Cooking times may vary slightly based on your specific slow cooker model, so it’s always good to check for tenderness.
• An important tip for slow-cooked stews: avoid stirring during the cooking process. Frequent lifting of the lid and stirring can cause heat loss, extending the cooking time. More importantly, allowing the stew to cook undisturbed helps the potatoes to naturally release their starches, which will beautifully thicken the sauce, creating a rich and luxurious consistency without the need for additional thickeners.

6. Final Touches for Tenderness

• Once the chosen cooking time has elapsed, carefully remove the lid. Perform a quick check for tenderness: the chicken should be incredibly soft and easily shreddable with a fork. The potatoes and carrots should be tender when pierced, yet still hold their shape without being mushy. If they need a little more time, simply replace the lid and cook for another 30 minutes to an hour.
• Once everything is perfectly tender, give the stew a final, gentle stir. This helps to fully incorporate the thickened sauce with all the chicken and vegetables, ensuring every spoonful is packed with flavor.

7. Serve and Enjoy

• Carefully transfer your piping hot Slow Cooker Korean Braised Chicken into a beautiful serving dish. The aroma alone will be enough to entice everyone to the table!
• To add a final flourish and a burst of fresh flavor, sprinkle the remaining chopped green onions generously over the top of the stew. This not only enhances the visual appeal but also provides a lovely crisp contrast. Serve this delicious Dakjjim warm, either on its own as a fulfilling meal or traditionally paired with a side of steamed white rice to soak up all the incredible sauce. For an even more authentic Korean experience, consider serving it with a side of kimchi or other pickled radishes.

Creative Variations & Smart Substitutions

Korean Braised Chicken is a remarkably adaptable dish, and its versatility allows for many delicious variations and substitutions to suit different tastes and dietary needs. Don’t hesitate to get creative with your Dakjjim!

1. Andong Jjimdak: For those who appreciate a cleaner, spicier flavor profile, exploring the Andong Jjimdak variation is a must. Hailing from the city of Andong, this specific style of dakjjim typically foregoes the use of Korean chili paste (gochujang) or chili flakes (gochugaru) for its heat. Instead, its distinctive spiciness comes from fresh hot chilies and sometimes dried red chili peppers. This results in a braised chicken dish that is delightfully sweet and perfectly spicy, but without the rich, sometimes heavy, undertones that gochujang can impart. It offers a bright, invigorating warmth that is truly unique.
2. Vegetable-Packed Dakjjim: To amplify the nutritional value and expand the textures of your stew, feel free to add a wider variety of vegetables. Asian greens such as bok choy or tender kale can be wonderful additions; stir them in during the last 30 minutes of cooking to ensure they wilt without becoming overcooked. Bell peppers (red, yellow, or orange) add sweetness and vibrant color, while zucchini or daikon radish can provide a refreshing crispness and absorb the flavors beautifully. Cubed sweet potatoes can also be used alongside or instead of white potatoes for a different flavor and nutritional boost. Remember to cut denser vegetables into similar large chunks to ensure even cooking.
3. Noodle-Topped Dakjjim: For an extra layer of indulgence and texture, some traditional versions of Dakjjim include various types of noodles. Delicate Korean glass noodles (dangmyeon), made from sweet potato starch, are a popular choice. They become wonderfully translucent and chewy when cooked in the rich sauce. Alternatively, crispy fried angel hair noodles can be added just before serving for a delightful textural contrast. While I’ve chosen to omit these in this Weight Watchers-friendly recipe to keep the point count low, they are certainly a delicious addition if you’re not tracking points strictly and are looking to make the dish even more special and hearty. Add glass noodles directly to the slow cooker during the last 30-45 minutes of cooking so they can absorb the sauce.

Expert Tips & Tricks for the Best Korean Braised Chicken

Mastering this Korean Braised Chicken recipe is easy with a few insider tips. These suggestions will help you achieve maximum flavor and perfect texture every time, ensuring your Dakjjim is a resounding success.

1. Slow Cooker Liquid Logic: When using a slow cooker for stews like Dakjjim, a common dilemma is how much liquid to add. The golden rule is: as little as possible. The magic of slow cooking lies in its ability to gently extract moisture from the ingredients themselves, creating a self-basting environment. Vegetables and chicken release a significant amount of liquid over several hours, meaning additional water or broth isn’t always necessary and can sometimes dilute the rich flavors of your sauce. Trust the process; the covered slow cooker will do its job.
2. Adjusting Spice Levels with Precision: If you adore the harmonious balance of sweet and spicy but prefer a milder experience, you have options beyond simply omitting chili peppers. Instead of hotter varieties like Korean chili peppers, consider using Anaheim or poblano chilies. These peppers offer a subtle heat and a wonderful earthy flavor, allowing you to keep the authentic taste profile intact without overwhelming your palate with too much heat. For those who love intense spice, a sprinkle of Korean chili flakes (gochugaru) at the end can provide an extra fiery kick.
3. The Importance of Tasting Your Marinade/Sauce: The key to a truly outstanding Dakjjim lies in achieving the perfect balance of flavors in your braising sauce. Before pouring it over your ingredients, always taste the sauce mixture. Soy sauce is inherently salty, so you might find you need less added salt than you initially think. Adjusting the sweetness, saltiness, and tang at this stage ensures the final dish will be seasoned exactly to your liking. It’s much easier to adjust before cooking than after!
4. Don’t Skip the Umami Power of Mushrooms: Mushrooms are not just a textural addition; they are a powerhouse of umami, which is critical for the depth of flavor in this stew. Shiitake mushrooms, whether fresh or dried and rehydrated, lend a particularly rich, earthy, and savory note that greatly enhances the stew’s complexity. If shiitake are hard to find, cremini or button mushrooms are excellent and readily available substitutes that will still contribute a lovely depth to your Korean Braised Chicken.
5. Storage and Reheating: Leftover Korean Braised Chicken stores wonderfully. Transfer any remaining stew to an airtight container and refrigerate for up to 3-4 days. It often tastes even better the next day as the flavors have more time to meld. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through.
6. Freezing for Future Meals: This dish is also freezer-friendly, making it perfect for meal prepping. Once cooled completely, portion the Dakjjim into freezer-safe containers or bags and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

4 from 1 vote

Korean Braised Chicken

Servings: 4

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

A sweet, savory, and subtly spicy Korean slow-cooker dish that’s perfect for a healthy and satisfying meal.

Ingredients 

• ▢ 1 lb (450 g) boneless, skinless chicken breast, cut into large chunks
• ▢ 3 medium carrots, cut into large cubes (1 1/2 cup, 200 g)
• ▢ 1 medium potato, cut into large cubes (3/4 cup, 120 g)
• ▢ 1 large onion, cut into chunks (1.5 cups, 200 g)
• ▢ 2 green onions, scallions, chopped (half for cooking, half for garnish)
• ▢ 1 cup (150 g) mushrooms (shiitake, cremini, or button), halved
• ▢ 1-inch piece of ginger, grated (1 tablespoon, 15 g)
• ▢ 2 Korean chili peppers, optional, sliced for spice
• ▢ 2 tablespoons (30 ml) soy sauce
• ▢ 1 tablespoon (15 ml) mirin (sweet rice wine)
• ▢ 1 teaspoon (5 ml) oil (vegetable or neutral)
• ▢ 1/2 teaspoon (3 g) salt, or to taste
• ▢ 1/4 teaspoon (1 g) black pepper
• ▢ 2 packets, (2 g) Splenda (sugar substitute)

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Instructions 

• Prepare the Ingredients
• Begin by cutting the chicken breasts into large, even chunks. This ensures that they cook evenly and remain tender during the slow-cooking process.
• Chop the carrots and potatoes into thick cubes to prevent them from becoming too soft. Slice the onion into large chunks, and cut the green onions into small pieces, separating half for the cooking and the other half for garnish.
• If you’re adding Korean chili peppers, cut them in half to release the heat into the stew.
• Make the Sauce
• In a small bowl, mix the soy sauce, mirin, grated ginger, Splenda, and sesame oil. Stir until the Splenda is fully dissolved. Taste and adjust seasoning if needed—you can add a pinch of salt or more Splenda for sweetness.
• Assemble the Ingredients in the Slow Cooker
• Place the carrots, potatoes, onions, and mushrooms at the bottom of the slow cooker. Layer on top of the chicken chunks. Add half of the chopped green onions and the chili peppers if using.
• Pour the Sauce
• Pour the sauce evenly over the chicken and vegetables in the slow cooker. Use a spatula or spoon to gently mix everything so that the sauce coats the ingredients.
• Cook the Dish
• Cover the slow cooker with its lid. Cook on Low for 4 hours or on High for 2.5 hours, depending on your time preference.
• Avoid stirring during the cooking process to allow the potatoes to naturally thicken the sauce.
• Final Touches
• Once the cooking time is complete, check the chicken and vegetables for tenderness. The chicken should shred easily with a fork, and the potatoes and carrots should be soft but not mushy.
• Stir gently to combine the sauce with the chicken and vegetables evenly.
• Serve
• Transfer the Slow Cooker Korean Braised Chicken to a serving dish. Sprinkle the remaining chopped green onions over the top for garnish.
• Serve warm as is, or pair it with steamed rice for a complete and hearty meal.

Notes

This recipe is a fantastic choice for those following Weight Watchers, coming in at just 1 WW Point per serving. Enjoy a rich, flavorful Korean meal without compromising your health goals.

Nutrition

Serving: 282gCalories: 231kcalCarbohydrates: 18gProtein: 28gFat: 4.4gSaturated Fat: 0.9gCholesterol: 82mgSodium: 670mgPotassium: 826mgFiber: 3.3gSugar: 6.8gCalcium: 49mgIron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: Korean

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This Weight Watchers-friendly Korean Braised Chicken (Dakjjim) is more than just a recipe; it’s an invitation to savor the rich, complex flavors of Korean cuisine in a healthy and convenient way. With tender chicken, an abundance of fresh vegetables, and a perfectly balanced sweet, savory, and spicy sauce, this slow cooker meal is sure to become a cherished favorite in your household. It’s the perfect solution for a comforting, low-point dinner that doesn’t skimp on taste. Give it a try and enjoy the magic!