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.
- Prep time
- 15 min
- Cook time
- 4 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
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.