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 party. Just set out all the ingredients and let everyone cook their own meal in the well-seasoned broth.



2 sheet(s), 1/2 7 inch piece per serving


2 cup(s)

Fat free chicken broth

2 cup(s)

Soy sauce

3 Tbsp

Fresh lemon juice

1½ Tbsp


1 tsp, fresh, minced

Uncooked shrimp

1 pound(s), jumbo, shelled, cut in half lengthwise**

Uncooked bok choy

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

Dried shiitake mushroom(s)

2 cup(s), dried, thinly sliced

Yellow summer squash

2 small, trimmed, 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.
  3. In a small bowl, stir together soy sauce, lemon juice and chives; divide sauce among 4 small condiment bowls. Divide shrimp, boy chok, mushrooms and squash among 4 serving plates, or arrange on a large serving platter.
  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 of shabu shabu ingredients per serving.


*Kombu, a type of seaweed, is often available in supermarkets’ ethnic foods sections or at natural food stores. It gives the broth a slightly fish-like taste. Omit the kombu and use 3 cups of chicken broth and 1 cup of water for a milder tasting broth.**Keep the shrimp slightly frozen for easier slicing.Use 1 pound of very thinly sliced chicken breast and thin carrot or asparagus strips for variety (could affect SmartPoints values).