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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.

    Slow Cooker Chicken Thigh Hot Pot - The Lemon Bowl

    Having spent 25 years of my life in Michigan and 9 years in New England, it goes without saying that pure maple syrup is a staple in our kitchen. From an early age, I was introduced to fresh maple syrup during a school field trip to a local nature center. In the end we all were handed little spoonfuls of warm, fresh maple syrup. That deep, pure flavor and rich aroma is one I’ll never forget.

    In my late-twenties when I was in the middle of my weight loss journey, I vowed to give up all artificial sweeteners and rely on more natural, less processed ways to sweeten my foods. When you stick to real food like pure, rich, amber maple syrup, it’s amazing little you need to add flavor to a dish. Flavor, not sweetness. There’s a difference.

    Maple Cookbook Cover - The Lemon Bowl

    Needless to say, my heart was filled with joy when my friend Katie Webster announced that she was creating a complete cookbook dedicated to all things maple. Her book, Maple, is filled with mouth-watering recipes from front to back including Maple Whole Wheat Pizza Dough, Chicken, Peanut, and Napa Cabbage Pad Thai, Maple Morning Glory Muffins and so much more.

    Slow Cooker Chicken Thigh Hot Pot - The Lemon Bowl

    This Slow Cooker Chicken Thigh Hot Pot is a perfectly balanced dish of salty, sour, sweet and slightly spicy flavors. Chinese five-spice powder and ground ginger add an incredible aroma to this warm and soul-satisfying dish you’ll be making again and again for your family.

    Be sure to pick up a copy of Katie’s cookbook Maple today! 

    Your spoon is waiting.

    Slow Cooker Chicken Thigh Hot Pot - The Lemon Bowl

    Slow Cooker Chicken Thigh Hot Pot

    3.89 stars average
    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.
    PREP: 15 mins
    COOK: 35 mins
    TOTAL: 50 mins
    Save
    Servings: 4

    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

    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

    Calories: 432kcalCarbohydrates: 42.5gProtein: 36.5gFat: 8.6gSaturated Fat: 1.7gPolyunsaturated Fat: 6.9gTrans Fat: 0gCholesterol: 128mgSodium: 1262mgFiber: 4.1gSugar: 17.6g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    It’s that time of year again! Fall is the perfect time to try out some Healthy Slow Cooker Recipes!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    20 Comments

    1. Liz, Thank you so very much for sharing my cookbook with your readers. It is so great to finally be able to share it with everyone. I am so glad you chose to make the Hot Pot! We are having it for dinner tonight. Not joking! My daughter has soccer so we don’t get home until dinner time.

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