Slow Cooker Dakjjim (Korean Braised Chicken)


This slow cooker chicken recipe is adapted from my dakjjim (also called jjimdakrecipe. I love the results! I hardly cook it on the stove top anymore. Thanks to my 11-year old Crock-pot, it takes much less effort on my part to make this moist and tender chicken that’s full of flavor. A frequently asked question on my slow cooker recipes is whether any water or broth is needed in addition to the sauce in the recipe. The answer is no! Slow cooking brings out a lot of natural juices from the meat and vegetables with little evaporation. You’ll end up with much more liquid than you started with. 
  
I usually cut up a whole chicken into serving pieces to make dakjjim (닭찜). I love all the different pieces I get from cutting up a whole chicken for rich dishes such as this one. Plus, I get the backbone that I usually freeze to make stock at a later time. What a deal! See how to cut up a whole chicken here. If you’re buying cut-up chicken, bone-in and skin-on thighs and drum sticks will be the best for this recipe because they lend much more juice and flavors to the sauce.

Unlike dakdoritang (닭도리탕), a chicken dish that is cooked in a spicy red sauce, this dakjjim recipe is braised in a sweet and savory sauce. It gets the spicy kick from fresh or dried hot peppers. You can always leave them out if you or your kids don’t care for spicy food.

The cooking steps are pretty standard for slow cooker recipes – prepare the ingredients, place them in the slow cooker, and cook either on high or low heat. In this recipe, I added an optional extra step at the end, which I think completes the dish nicely. Pour everything into a large pot and boil over high heat on the stove top, uncovered, for a few minutes, to achieve a slightly thick, glossy sauce.


4 servings
Ingredients:
1 medium size chicken cut up (about 2.5 pounds of cut pieces)
2 medium potatoes, cut into large chunks
1 medium carrot, cut into large chunks
1/2 large onion, cut into large chunks
4 – 5 mushroom caps (shittake, white, or baby bella), cut into large chunks
4 – 5 plump garlic cloves
3 – 4 thin ginger slices (1-inch round)
2 – 3 dried whole red chili peppers (or green chili peppers or jalapenos) – optional
2 scallions

Sauce:
1/3 cup soy sauce
2 tablespoons dark brown sugar
2 tablespoons oyster sauce (or 2 more tablespoons soy sauce.)
3 tablespoons rice wine (or mirin)
2 tablespoons honey (or 2 to 3 more tablespoons brown sugar)
1/4 teaspoon pepper

2 teaspoons sesame oil
1 teaspoon sesame seeds

Clean and cut the chicken into small pieces (2 to 3-inch sizes). Trim off excess fat. Drain thoroughly or pat dry with paper towels. Place the chicken and vegetables, except scallions, in the slow cooker. Pour in the sauce and toss everything well. (You can prepare ahead of time up to this point and keep it in the fridge.) 

Cover, and cook for about 4 hours on high or 6 hours on low. Stir to rotate the chicken over midway through the process, if you’re home. Stir in the scallions, sesame oil, and sesame seeds with a few minutes remaining, or see the optional step below.  





Optional Step:
Transfer to a large pot. Cook, uncovered, over high heat until the liquid is reduced and slightly thickened, 6 to 8 minutes. Stir in the scallions, sesame oil, and sesame seeds. Turn the heat off as soon as the scallions are slightly wilted.

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Comments

  1. Anonymous says:

    How big is your slow cooker?

  2. Hi and thank you for sharing this recipe. It looks YUMMY! I was wondering if it would be ok to use boneless chicken??? I can’t wait to try it :)

  3. I love the original jjimdak recipe but love using the slow cooker. What would be the best way to add dangmyun to this one? Thank you!

    • You can either add soaked noodles to the slow cooker with about 10 to 15 minutes remaining or to the pot in the optional step with 2 to 3 minutes remaining. The noodles will soak up a lot of water so watch the liquid level. Enjoy!

  4. Hi,
    I made this for dinner tonight, and it was easy and delicious!! Thank you for sharing the recipe!

    Bryony

  5. Wow, another winner. I made this for the family and they love it. I also did what you told “Angie” to do with the noodles. My girls love this with the noodles. Thank you sharing this with us.

    • Hi Sherrie – That’s great to hear! Ah your girls know the noodles soaked in the sauce are delicious.Thank you so much for taking the time to let me know how it turned out! It means a lot to me.

  6. Hi Hyosun. This dish was delicious! Thank you for sharing this recipe!

  7. So excited to try this! I shared your website with friends!

  8. Yummos! This was sooo good! The next time I’m going to try this is my electric pressure cooker.

    Thanks!

  9. If I wanted to use a pressure cooker, how long would it take to cook? Would I need to adjust the recipe in anyway like using less water or something?

    • I haven’t cooked this in a pressure cooker, but it should be quick and I’d guess about 15 to 20 minutes. This recipe doesn’t have any water because slow cooking produces a lot of liquid. I think the liquid level in this recipe is okay for a pressure cooker, but please come back and let me know if you try it. It would help other readers. Good luck!

  10. Thanks for the recipe! I made it last night in my electric pressure cooker. I set it to the default chicken cooking time of 15 minutes (however, note that I have an Instant Pot cooker, which operates at a lower pressure than most pressure cookers. Thus if you are using a different pressure cooker you can probably cook it for even less than 15 minutes) and everything cooked well into a nice stewiness. I followed the recipe and the results were a little watery so I tried to boil some off but got impatient and ended up adding a few tablespoons of cornstarch to thicken. The flavor was great though and my husband loved it; it just didn’t look as pretty as yours!

    • Thank you very much for letting me know how it turned out in the pressure cooker! It seems like the pressure cooker generates a lot of liquid from the ingredients. I’m happy to hear your husband loved it.

  11. Amber Affleck says:

    I accidentally poured in the sesame seeds and sesame oil with everything to cook. Did I just ruin the entire recipe. I’m freaked out now.

    • Hope you still enjoyed the dish. I’m sure it was still good although the sesame oil might have been overpowering. We all have moments like that in the kitchen sometimes. Cheers!