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.
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. At 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.
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.
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
Ingredients
- 2 teaspoons avocado oil or organic canola oil
- 1 1/2 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
- 1/2 teaspoon ground dried ginger
- 1/2 teaspoon crushed red pepper flakes or to taste
- 1/2 cup dry sherry
- 4 cups low sodium chicken broth
- 1/4 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
- 1/4 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
Nutrition Information:
It’s that time of year again! Fall is the perfect time to try out some Healthy Slow Cooker Recipes!
Follow The Lemon Bowl | Liz Della Croce’s board Healthy Slow Cooker Recipes on Pinterest.
Liv Faye
October 8, 2015 at 11:33 amHi Liz, this looks like a lovely dinner. Do you think this can also go well with fish, shrimp or chicken breast? thanks!
Liz DellaCroce
October 8, 2015 at 2:08 pmYes absolutely! I would simply reduce the cook time if it’s shrimp or seafood.
Lauren @ Climbing Grier Mountain
October 7, 2015 at 9:51 amYou know I will be making this. Looks killer!!
Liz DellaCroce
October 7, 2015 at 3:35 pmThis is right up your alley girl!
Jenny Flake
October 7, 2015 at 9:40 amUm….this is one fabulous Fall perfect dinner! Gimme!
Stacey
October 6, 2015 at 5:42 pmWhen you say “slightly spicy” …
Trying to decide which friends to invite when I make this. :)
Liz DellaCroce
October 7, 2015 at 3:38 pmIt’s not too spicy – don’t worry!
lisapiel
October 6, 2015 at 3:20 pmLook yummy and can’t wait to make it. But please fix Step number 3!!
“Transfer anon mixture ot het loss cooker.”
Liz DellaCroce
October 7, 2015 at 3:43 pmOh my goodness thanks for pointing that out! All set !! thank you!
Meghan | Fox and Briar
October 6, 2015 at 1:09 pmChicken thighs are the best. And this soup looks soooo good, I can’t wait to try it!
Liz DellaCroce
October 7, 2015 at 3:40 pmI hope you try it and love it Meghan!
Shawnna
October 6, 2015 at 11:38 amOh yummy!! This looks really good!
Kelly | Eat Yourself Skinny
October 6, 2015 at 10:44 amI’m all about slow-cooker recipes in the fall/winter months and this recipe looks just perfect! The seasonings sound amazing! :)
Liz DellaCroce
October 7, 2015 at 3:40 pmIsn’t it just the best time of year for cozy eating!?
Katie | Healthy Seasonal Recipes
October 6, 2015 at 7:16 amLiz, 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.
Liz DellaCroce
October 7, 2015 at 3:41 pmI am so happy for you and proud of you!! That’s too funny about you having it for dinner!!! I don’t blame you – it’s amazing!! Thank you for including me in your book tour!
Catherine
October 6, 2015 at 6:40 amDear Liz, I cannot believe how quickly autumn set in this year, but I could go for a bowl of this beautiful soup right now! xo, Catherine
Liz DellaCroce
October 6, 2015 at 6:48 amIsn’t it amazing?? Fall is here!