Photo of Slow Cooker Shabu Shabu by WW

Slow Cooker Shabu Shabu

0 - 2
PersonalPoints™ 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.



2 sheet(s)


2 cup(s)

Fat free chicken broth

2 cup(s)

Soy sauce

3 tbsp(s)

Fresh lemon juice

1½ tbsp(s)


1 tsp(s), fresh, minced

Uncooked shrimp

1 pound(s), jumbo, shelled, cut lengthwise in half each (keep slightly frozen for easier slicing)

Baby bok choy

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

Dried shiitake mushroom(s)

2 cup(s), dried, thinly sliced

Yellow summer squash

2 small, trimmed and thinly sliced


  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 1cup of water for a more mild-flavoured broth.)
  3. To serve, divide shrimp, bok choy, 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.
  5. Yields about 3 cups per serving.