Slow Cooker Chicken Thigh Hot Pot

3.82 stars average

Slow Cooker Chicken Thigh Hot Pot

Traditional Chinese hot pots are cooked at the table, so this hearty slow-cooker stew technically doesn’t count. Nevertheless, the flavors are inspired by a hot pot, and this countertop version is easy and delicious.

Course Soup

Cuisine Asian

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 432kcal

Author Liz Della Croce

Ingredients

2 teaspoons avocado oil or organic canola oil
1 ½ pounds boneless skinless chicken thighs fat trimmed
1 large Spanish onion diced
1 cup shiitake mushrooms sliced
1 tablespoon minced garlic
1 teaspoon five-spice powder
½ teaspoon ground dried ginger
½ teaspoon crushed red pepper flakes or to taste
½ cup dry sherry
4 cups low sodium chicken broth
¼ cup dark maple syrup
3 tablespoons reduced sodium wheat free tamari or reduced-sodium
soy sauce
2 tablespoons white vinegar
1 cup large-diced carrots
1 cup large-diced peeled celeriac
1 cup large chunks peeled yellow potato
2 tablespoons toasted sesame seeds
¼ cup thinly sliced scallions

US Measurements - Convert to Metric

Instructions

Heat oil in a large heavy skillet over high heat. Add chicken thighs and cook for 7 to 8 minutes, until browned. Flip and brown other sides. Remove skillet from heat and transfer chicken to a large slow cooker.
Return the skillet to medium-high heat. Add onion, mushrooms, and garlic and cook, stirring often, 3 to 5 minutes until onion is softened. Add five-spice powder, ginger, and red pepper flakes and cook, stirring 30 to 90 seconds, until fragrant. Add sherry and cook, scraping up any browned bits, 30 to 90 seconds, until mixture comes to boil and sherry is reduced by one half.
Transfer onion mixture to the slow cooker. Add broth, syrup, tamari, and vinegar and stir to combine. Place carrots, celeriac and potato on top (do not stir.) Cover and cook for 4 hours on low. Garnish with sesame seeds and scallions and serve.

Notes

Do you think this can also go well with fish, shrimp or chicken breast?

Yes absolutely! I would simply reduce the cook time if it’s shrimp or seafood.

Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.

Nutrition