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3.84 from 6 votes

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
Keyword slow cooker
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 432kcal
Author Liz DellaCroce


  • 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


  • 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.


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


Calories: 432kcal | Carbohydrates: 42.5g | Protein: 36.5g | Fat: 8.6g | Saturated Fat: 1.7g | Polyunsaturated Fat: 6.9g | Trans Fat: 0g | Cholesterol: 128mg | Sodium: 1262mg | Fiber: 4.1g | Sugar: 17.6g