Slow Cooker Chicken Thigh Hot Pot

Wake up your family dinner routine with the super flavors in this slow cooker version of Chinese Chicken Hot Pot.

Slow Cooker Chicken Thigh Hot Pot | Teaspoonofspice.com

Disclosure: I received a free copy of Maple but was not obligated or compensated to write this post.

Sprinkled in with our holiday themed posts this month, we’re also posting some family-friendly, “let me get a decent meal on the table during this crazy end of the year time” recipes this December.

Focusing on this theme is how I selected this specific slow cooker chicken recipe to share with you all from this gorgeous new cookbook, Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup.

Maple cookbook by @healthyseasonal

The author is the ultra talented Katie Webster of the Healthy Seasonal Recipes blog. I’ve long admired her work from afar (she’s a contributing editor to Eating Well Magazine) and over the past few years, I’ve been lucky enough to get to know her personally through the Cabot Fit crew, The Recipe ReDux and her speaking gig at our Blog Brulee conference.

Katie is also an accomplished photographer and food stylist, so her recipes are always enticing while being good for you, too.

She lives in Vermont on a property deep in maple trees – she and her family taps the trees every year so she knows what she’s talking about when it comes to pure maple syrup.

Super flavors in Slow Cooker Chicken Hot Pot Soup + win a copy of Maple cookbook via @tspbasil #giveaway Click To Tweet

I know I’m a bit biased, but this is a beautiful book (check out that cover) and one I really wanted to cook from once I flipped through it – I found myself dog-earing so many pages like:

Snickerdoodle French Toast
Maple Sweet Potato Coffee Cake
Brie with Maple, Walnuts and Figs (cover photo!)
Sap Baked Beans
Maple Wheat Pizza Dough
Maple Ginger Roasted Salmon
Maple Shortbread Cookies
Maple Date Bread Pudding
Maple Apple Crumb Pie

But this Slow Cooker Chicken Thigh Hot Pot recipe won out. And though I rarely use my slow cooker, if I only use it to make this recipe (and this slow cooker chocolate fondue), I’d still be winning.

Wake up your family dinner routine with the super flavors in this slow cooker version of Chinese Chicken Hot Pot from @healthyseasonal 's Maple cookbook

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Slow Cooker Chicken Thigh Hot Pot

Slow Cooker Chicken Thigh Hot Pot | Teaspoonofspice.com

Wake up your family dinner routine with the super flavors in this slow cooker version of Chinese Chicken Hot Pot.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 4 (2-cup servings) 1x

Ingredients

Scale
  • 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 sliced shiitake mushrooms
  • 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 (I used apple cider)
  • 4 cups low sodium chicken broth (I used low sodium vegetable 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 chunks peeled celeriac (I added 8 ounces rice noodles + additional 2 cups low-sodium broth at end of cooking time instead)
  • 1 cup large chunks peeled yellow potato (I added spicy leafy greens at end of cooking time instead)
  • 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 onions, 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 a boil and sherry is reduced by about 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.

This soup so flavorful and hearty – the only addition I made was to add in rice noodles at the end of the cooking time with 2 extra cups of no-salt broth.

On day 2 of the leftovers, I threw in a few handfuls of spicy greens (arugula & baby kale) while reheating the soup on the stove (<– soup is a great way to get more leafy greens into your day if you get tired of salads like I do.)

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We’re Serena & Deanna, two dietitians who love food as much as you do!  

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