Photo of Slow Cooker Shabu Shabu by WW

Slow Cooker Shabu Shabu

SmartPoints® value per serving
Total Time
55 min
25 min
30 min
This Japanese, fondue-like dish is perfect for a small dinner party. You can use one pound of sliced chicken breast and thin carrot or asparagus strips for variety.


fat free chicken broth

2 cup(s)

uncooked shrimp

16 oz, jumbo, shelled, cut lengthwise in half each (keep slightly frozen for easier slicing)

uncooked bok choy

4 head(s), baby-variety, separated into individual leaves (or 6 cups thinly sliced broccoli stalks)

dried shiitake mushroom(s)

2 cup(s), dried, thinly sliced

yellow summer squash

1 large, or 2 small, trimmed and thinly sliced

soy sauce

3 Tbsp

fresh lemon juice

1½ Tbsp


1 tsp, fresh, minced


2 cup(s)


  1. Rinse kombu sheets under cold running water. Place kombu in a large bowl and submerge in cold water for 15 minutes; drain.
  2. Combine 2 cups of water and broth in a medium saucepan; add kombu and bring to a simmer. Once simmering, remove and discard kombu. Pour broth mixture into a fondue pot, slow cooker or chafing dish; keep at a simmer over low heat. (Note: Kombu, a type of seaweed, is often available in supermarkets’ ethnic sections or in natural food stores. It gives the broth a slightly fish-like taste. If desired, omit the kombu and use 3 cups of chicken broth and 1 of cup water for a more mild-flavoured broth.)
  3. To serve, divide shrimp, boy chok, mushrooms and squash among 4 serving plates. Stir together soy sauce, lemon juice and chives in a small bowl; leave in 1 bowl or divide sauce among 4 smaller bowls.
  4. Using a skewer, fondue fork or other long-handled fork, swirl shrimp and vegetables, one piece at a time, through broth until cooked through, about 1 to 3 minutes. Dip cooked shrimp or vegetables into sauce and eat. Yields about 3 cups per serving.

Make a healthy change today