Name: Korean Braised Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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 potatoes (cut into large cubes (3/4 cups, 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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Korean Braised Chicken, or dakjjim, is a comforting, flavorful stew that brings the magic of Korean cuisine to your kitchen. Tender chicken is simmered with wholesome vegetables in a savory-sweet sauce with just a hint of spice. Sweetened with Splenda, this Weight Watchers-friendly dish delivers all the bold flavors without extra points.

Perfectly balanced with sweet, salty, and spicy notes, dakjjim is hearty yet light, making it a satisfying 1-Point meal for any occasion. Ready in under an hour, it’s easy to prepare and packed with flavor in every bite. Explore this and other Weight Watchers dinner recipes for more delicious inspiration!

Tender and flavorful Korean Braised Chicken made in the slow cooker.

Why should you try Korean Braised Chicken?

Simple Ingredients, Extraordinary Flavor: At first glance, Korean Braised Chicken uses familiar stew ingredients—chicken, potatoes, carrots, and onions—but the addition of mushrooms, ginger, scallions, and a touch of spice elevates it into something extraordinary. Mirin (a sweet rice wine) adds sweet-tangy flavor, but if you don’t have it on hand, vinegar works as a substitute.
Healthy and Weight Watchers-Friendly: This version skips sugar and uses Splenda to keep the sweetness without the calories. It’s a perfect way to enjoy a comforting dish while staying mindful of your points.
Perfect Balance of Sweet, Savory, and Spicy: Korean cuisine is known for combining these flavors beautifully, and dakjjim is no exception. The spice can be adjusted based on your preference—go mild or add a fiery kick with chili peppers.

Preparation Time: 15 minutes

Cooking Time: 30-35 minutes

Total Time: 45-50 minutes

Servings: 4

Serving Size: About 1.5 cups (350 g)

1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)

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 potatoes, cut into large cubes (3/4 cups, 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)

Instructions

1. 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.

Chunks of veggies added to the slow cooker.

2. 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.

3. 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.

All ingredients assembled in the slow cooker.

4. 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.

Sauce added to the slow cooker with remaining ingredients.

5. 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.

6. 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.

7. 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.

Variations and Substitutions

Korean Braised Chicken is wonderfully versatile, and there are a few well-known variations you can try:

Andong Jjimdak: This version comes from the city of Andong and is known for its clean, spicy flavor. Instead of using Korean chili paste (gochujang) or chili flakes (gochugaru), it gets its heat from dried red chili peppers and fresh hot chilies. The result is a dish that’s sweet and perfectly spicy without being overly rich.
Vegetable-Packed Dakjjim: For a nutrient boost, add more vegetables to the dish. Asian greens like bok choy or kale work beautifully. Bell peppers, zucchini, or daikon radish are also great additions that complement the sauce.
Noodle-Topped Dakjjim: Some versions include delicate glass noodles or crispy fried angel hair noodles for extra texture. While I’ve chosen to skip these for the sake of points, they can be a delicious addition if you’re looking for something special.

Tips and Tricks for making Korean Braised Chicken

Slow Cooker Tips: If you’re using a slow cooker, one of the most common questions is, “How much liquid should I add?” The answer: as little as possible. The magic of slow cookers is that they extract moisture from the ingredients, so additional liquids aren’t always necessary.
Adjusting Spice Levels: If you love the balance of sweet and spicy but want a milder version, opt for Anaheim or poblano chilies instead of hotter varieties. This keeps the flavor intact without too much heat.
Taste Your Marinade: The key to perfect dakjjim is balancing the flavors of the sauce. Taste it before adding salt—the soy sauce already provides plenty of saltiness, so you might need less than you think.
Don’t Skip the Mushrooms: Shiitake mushrooms (fresh or dried) add a rich flavor to the stew. If you can’t find shiitake, use cremini or button mushrooms as a substitute.

This Weight Watchers Korean Braised Chicken Is Amazing

Why should you try Korean Braised Chicken?

Ingredients