• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Korean Bapsang logo

  • Start Here
  • Recipes
    • Appetizer/Snack
    • Main Dish
      • Meat
      • Noodles and Rice
      • Seafood
    • Side Dish
    • Slow Cooker
    • Soup
    • Stew
    • Desserts/Sweets
    • Korean-Chinese
    • Vegetables
    • Vegetarian dish
    • Traditional holiday food
      • Chuseok (Korean thanksgiving)
    • Special Event
    • Korean BBQ
  • Pantry
  • About
    • Privacy Policy
    • Featured On
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Start Here
  • Recipes
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Slow Cooker

    Slow Cooker Dakjjim (Braised Chicken)

    Published 01/21/2014. Updated 01/29/2021

    Jump to Recipe

    Moist, tender, and flavorful Korean braised chicken (dakjjim) made in the slow cooker! 
    DSC 4606 e1504874295530 - Slow Cooker Dakjjim (Braised Chicken)

    This slow cooker chicken recipe is adapted from my stove top dakjjim (also called jjimdak) recipe. I love the results! 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. So, 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 red spicy 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.

    dakjjim - Slow Cooker Dakjjim (Braised Chicken)

    Slow cooking the chicken

    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.

    More slow cooker recipes:

    Slow cooker chicken soup with napa cabbage
    Slow cooker beef bulgogi
    Slow cooker braised beef shank meat with root vegetables
    Slow cooker spicy pork ribs
    Slow cooker galbijjim (beef short ribs)

    More braised chicken recipes:

    Pressure Cooker Dakbokkeumtang
    Jjimdak (Braised chicken)
    Dakdoritang

    DSC 4603 e1504874184794 - Slow Cooker Dakjjim (Braised Chicken)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 4606 350x350 - Slow Cooker Dakjjim (Braised Chicken)

    Slow Cooker Dakjjim (Korean Braised Chicken)

    4 from 122 votes
    Servings: 4
    Print Recipe

    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 shiitake, white, or baby bella, cut into large chunks
    • 6 – 8 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, roughly chopped

    Sauce

    • ⅓ 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

    Instructions

    • 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.)
      DSC 4502 e1504929757465 - Slow Cooker Dakjjim (Braised Chicken)
    • 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.
      DSC 4578 e1504930033177 - Slow Cooker Dakjjim (Braised Chicken)

    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.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    You may also like:

    • DSC7570 3 e1577862721959 150x150 - Slow Cooker Dakjjim (Braised Chicken)Tteokguk (Korean Rice Cake Soup)
    • DSC 0066 e1539057703301 150x150 - Slow Cooker Dakjjim (Braised Chicken)Jjamppong (Spicy Seafood Noodle Soup)
    • DSC 0848 3 150x150 - Slow Cooker Dakjjim (Braised Chicken)Kkaennip Jeon (Pan-fried Stuffed Perilla Leaves)
    • DSC6353 150x150 - Slow Cooker Dakjjim (Braised Chicken)Maejakgwa (Ginger Cookies)
    « Bukeoguk (Dried Pollock Soup)
    Gyeran Mari (Rolled Omelette) with Bell Peppers »
    1340 shares
    • Share
    • Tweet
    • Email

    Reader Interactions

    Comments

    1. Lauren says

      July 31, 2022 at 5:36 pm

      4 stars
      Gave this a try since jjimdalk was one of my favorite restaurant foods while living in Korea. Cooked on high in the crock pot for four hours, and the chicken fell to shreds and the vegetables came out pretty mushy. I think I’ll experiment with the timing and try again because the flavor was great!

      Reply
    2. Andrea says

      February 02, 2022 at 2:49 pm

      5 stars
      This came out really well for me. It was so straight forward and just set and forget. Thank you for sharing this!

      Reply
      • Hyosun says

        February 03, 2022 at 12:32 pm

        Oh awesome!! Thank you for trying it out and letting me know!

        Reply
    3. Leona says

      December 29, 2021 at 10:00 pm

      5 stars
      Looks delicious! Is there enough room to double the recipe for the crockpot? Or do 1.5 portions?

      Reply
      • Hyosun says

        December 31, 2021 at 10:38 am

        Thank you! I’ve done 1.5 times but double may be too much for a normal size crockpot.

        Reply
    4. Donna says

      May 09, 2020 at 1:49 pm

      What if you don’t have rice wine or mirin? Can you substitute anything else? I don’t have oyster sauce either.

      Reply
      • Hyosun says

        January 29, 2021 at 8:07 pm

        oh so sorry I missed the question. You can omit cooking wine. Use white wine if available. Just use a little more soy sauce if you don’t have oyster sauce.

        Reply
    5. Peggy C. says

      April 14, 2020 at 7:39 pm

      5 stars
      I tried this today in my Instant Pot — super yum! And quick 🙂 Thank you for another great recipe!

      Reply
    6. Nell Scott says

      February 09, 2020 at 12:12 pm

      Can I use dried shiitake mushrooms for this after plumping them up in water ? Thanks !!

      Reply
      • Hyosun says

        February 10, 2020 at 12:13 am

        of course! Enjoy!

        Reply
    7. Hanna says

      November 20, 2019 at 1:32 pm

      Hello!

      Thank you for sharing this recipe! I was wondering what changes I need to make if I’m going to make this recipe using an Instant Pot instead of a slow cooker. If you could let me know, I would greatly appreciate it!

      Reply
      • Hyosun says

        November 23, 2019 at 5:12 pm

        You can use the same ingredients in this recipe, and use the Instant Pot techniques explained in my Instant Pot spicy chicken recipe. https://www.koreanbapsang.com/pressure-cooker-dakbokkeumtang-korean-spicy-chicken-stew/

        Reply
    8. Michael says

      April 08, 2019 at 8:54 pm

      5 stars
      I learned about jjimdak watching the Korean Englishman on YouTube and it sounded so good that I wanted to make it as my first foray into Korean cooking. I made some adjustments due to the lack of a good Asian market but, your recipe was great guide and delicious. Thanks

      Reply
      • Hyosun says

        April 08, 2019 at 10:58 pm

        I’m glad to hear you are trying Korean cooking, and this recipe was a guide. Happy Korean cooking!

        Reply
    9. charlene says

      March 02, 2019 at 1:04 pm

      If you dont have rice wine vinegar or brown sugar.. can you use apple cider vinegar and maeshil?? Also instead of Mirin can White wine be used? Thanks!

      Reply
      • Hyosun says

        March 03, 2019 at 12:34 am

        Yes to both questions! They are always great substitutes in Korean cooking.

        Reply
    10. Ann k.Insillio says

      October 08, 2018 at 5:26 pm

      4 stars
      Hi Hyosun.I really enjoy your recipes,especially the recipes designed for the life saver of the kitchen,the Crock Pot,The recipie are easy to understand,and takes all the mystery out of Korean cooking my go to dish is Korean Shortribs.So yummy,my family loves it,and it’s so easy.Thank You!!I bought some brisket,can you suggest a dish?My next dish will be,Korean Braised Chicken,wish me luck!!

      Reply
    11. Coleen McClish says

      July 24, 2018 at 8:50 pm

      I made your slow cooker beef shank and it turned out great. So now I want to try your chicken recipe. What I would like to know is if turkey can be used in place of chicken?

      Reply
      • Hyosun says

        July 25, 2018 at 9:00 pm

        Not Korean traditional, but sure why not. It will still be delicious.

        Reply
    12. Julie Stern says

      February 23, 2018 at 11:07 pm

      Can I double it in one slow cooker or at least multiply it by 1.5 to serve more people?

      Reply
      • Hyosun says

        February 24, 2018 at 4:29 pm

        Doubling may be too much. I think 1.5 is okay but try to stir a couple of times while cooking. Enjoy!

        Reply
    13. Jamie says

      January 26, 2018 at 10:04 pm

      Can I use a whole chicken instead of cut up pieces?

      Reply
    14. Mark Oesch says

      January 01, 2018 at 8:25 pm

      This was a hearty and warming dinner for a subzero winter day. Delicious.

      Reply
    15. Shiu says

      June 13, 2017 at 2:59 pm

      I am gonna try it out with my Instant Pot. Thanks!

      Reply
    16. Kelsey Walsh says

      October 03, 2016 at 11:38 am

      Thank you for sharing this recipe. Can this be done in the oven?
      Thank you.

      Reply
      • Hyosun says

        October 03, 2016 at 12:17 pm

        It should in a Dutch oven or a roasting pan. You will need to add a couple of cups of chicken stock and salt to taste. Let me know how it turns out. It’s also easy to do over the stove top. https://www.koreanbapsang.com/2011/02/jjimdakdakjjim-korean-style-braised.html

        Reply
    17. Sarah says

      September 01, 2016 at 9:27 pm

      Very good , easy to make recipe. Thanks for sharing : )

      Reply
    18. Robin says

      February 28, 2016 at 3:56 pm

      Thanks for the recipe. I did use Gochujang in my sauce. It turned out so good and spicy.

      Reply
    19. Nicoya says

      February 20, 2016 at 10:48 am

      Silly question: Do you cut the chicken off the bone? I was thinking about leaving the pieces bone-in and whole for a little more flavor (and, to be perfectly honest, a little less prep work!). Thank you!

      Reply
      • Hyosun says

        February 22, 2016 at 1:04 am

        Yes, they are bone-in. It will be easier and more flavorful.

        Reply
    20. Very hungry says

      November 19, 2015 at 9:34 pm

      Do you leave the skin on the chicken, or do you remove them? Such a lovely website! Can’t wait to look through your recipes! Cheers!

      Reply
      • Hyosun says

        November 20, 2015 at 7:42 am

        Thank you for the nice words! I leave it on for more flavor, but you can remove if you want.

        Reply
    21. Jackie says

      October 25, 2015 at 4:33 pm

      I’ve made many versions of Dak Jim – recipes that I got on the internet. They were good but not quite what I wanted. Yours is perfect! I think the oyster sauce helps too.
      I was able to get gluten free oyster sauce at the Asian grocery. It’s the Panda brand – green label. I always use GF soy (that’s much easier to find).

      Reply
      • Hyosun says

        October 27, 2015 at 10:46 pm

        I am thrilled to hear that! Thanks for letting me know. Now I want to make it again soon.

        Reply
    22. 나리 says

      September 04, 2015 at 3:06 pm

      When making chicken broth from the reserved back bones, is it good to make a milky broth the same way as in 설렁탕, or is it better to simmer them on low heat for a clear stock?

      Reply
      • Hyosun says

        September 04, 2015 at 7:11 pm

        Depending on what you want to use it for, but generally either one is fine for Korean cooking.

        Reply
    23. Helen says

      May 31, 2015 at 11:09 am

      thanks so much for these wonderful recipes. I was wondering if it would be possible to put it in the slow cooker all day at low while I’m at work, or if it would dry out. Thank you!

      Reply
      • Hyosun says

        June 01, 2015 at 10:02 am

        I’d think 8 to 10 hours on low would be okay if you use larger pieces and bone-in dark meat. And every slow cooker is different. The newer ones cook much faster. Hope you try it.

        Reply
    24. Kat says

      May 24, 2015 at 1:59 am

      Anyong hasaeyo Hyosun. What is the best alternative for soysauce to make this recipe thanks

      Reply
      • Hyosun says

        May 24, 2015 at 12:01 pm

        Is it because of the gluten in the soy sauce? If so, there are gluten free soy sauce out there. Otherwise, it will be difficult to create the flavor of this dish without soy sauce.

        Reply
    25. Jules says

      February 28, 2015 at 5:29 am

      Thank you for the recipe! I left out the chilli as I have 2 young children and I just cooked it in a normal pot on a low heat. It tastes just like how my mum used to make it for us. She never used measurements so no matter how many times I tried to make it “by taste” it just wasn’t the same. I will be using this recipe from now on!

      Reply
    26. Lina says

      January 27, 2015 at 2:02 pm

      I wanted to make this but on the stove top. Is this possible? I saw that for your daktoritang recipe you had a stove top version, can I use the same step for this jjim?

      Reply
      • Hyosun says

        January 27, 2015 at 7:28 pm

        Hi Lina – Here’s the stove top recipe. The link is also provided in the first sentence of the Slow Cooker Dakjjim head notes. https://www.koreanbapsang.com/2011/02/jjimdakdakjjim-korean-style-braised.html#.UtydHfQo6IU
        Enjoy!!

        Reply
    27. Amber Affleck says

      October 28, 2014 at 2:10 pm

      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.

      Reply
      • Hyosun says

        October 28, 2014 at 8:19 pm

        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!

        Reply
    28. Kristen says

      September 02, 2014 at 9:31 am

      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!

      Reply
      • Hyosun says

        September 03, 2014 at 12:17 am

        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.

        Reply
    29. anon says

      August 30, 2014 at 10:07 pm

      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?

      Reply
      • Hyosun says

        August 31, 2014 at 3:45 am

        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!

        Reply
    30. Akiko says

      August 20, 2014 at 10:19 pm

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

      Thanks!

      Reply
      • Hyosun says

        August 20, 2014 at 11:49 pm

        Sounds great! Let me know how it turns out.

        Reply
    31. Lauren says

      June 09, 2014 at 3:48 pm

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

      Reply
      • Hyosun says

        June 11, 2014 at 2:57 am

        Thank you so much for spreading words! Hope you enjoy the recipe.

        Reply
    32. kARA says

      May 24, 2014 at 9:49 pm

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

      Reply
      • Hyosun says

        May 25, 2014 at 3:41 am

        That’s great to hear! Thanks!

        Reply
    33. Sherrie Yokoro says

      March 22, 2014 at 11:57 pm

      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.

      Reply
      • Hyosun Ro says

        March 23, 2014 at 4:27 am

        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.

        Reply
    34. Bryony says

      January 27, 2014 at 4:50 am

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

      Bryony

      Reply
      • Hyosun Ro says

        January 28, 2014 at 3:45 am

        Hi Bryony – Happy to hear that! Thank you for letting me know.

        Reply
    35. Angie says

      January 25, 2014 at 5:56 am

      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!

      Reply
      • Hyosun Ro says

        January 28, 2014 at 3:55 am

        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!

        Reply
    36. angela says

      January 21, 2014 at 5:00 am

      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 🙂

      Reply
      • Hyosun Ro says

        January 21, 2014 at 12:37 pm

        Yes it would be okay. You might get a little less liquid, so watch the liquid level if you do to the optional step reducing the sauce. Enjoy!

        Reply
    37. Anonymous says

      January 21, 2014 at 2:02 am

      How big is your slow cooker?

      Reply
      • Hyosun Ro says

        January 21, 2014 at 2:13 am

        6 quart. And this recipe fills up to 2/3 to 3/4 of it. Thanks!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Korean Bapsang

    Korean Bapsang Author
    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

    Never Miss a Recipe

    Popular Recipes

    • a large bowl of red spicy Korean stir-fried rice cakes with serving plates and chopsticks
    • 2 quarter-heads of napa cabbage kimchi in a large ceramic bowl
    • Stir-fried glass noodles with beef and vegetables in a square bowl
    • DSC 06281 e1422146518897 500x500 - Slow Cooker Dakjjim (Braised Chicken)
    • Korean noodles in a black bean sauce topped with cucumber matchsticks and served in a white bowl
    • A 6-photo collage of 15 Korean vegetable side dishes
    • Korean fried chicken nuggets in a sweet and savory sauce
    • kimchi stew with tofu in an earthen pot with the lid laid on the side of the pot

    Popular Categories

    Noodles and rice category banner

    Korean BBQ category banner

    Stews category banner

    As Featured On:

       

    Footer

    Korean Bapsang New Logo

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2023 · All rights reserved · Korean Bapsang