Slow Cooker Chicken Thigh Hot Pot
Recipe type: Dinner
Serves: 4 (2 cup servings)
The secret to Katie's slow cooker success starts with the chicken, which she first browns on both sides in a skillet. The addition of vibrant flavors from maple, five-spice powder, crushed red pepper flakes ... and the addition of lots of veggies, make this a winning recipe in my book. Recipe courtesy Katie Webster, author of Maple (Quirk Books, 2015).
  • 2 teaspoons avocado oil or organic canola oil
  • 1½ 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
  • 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
  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.
Recipe by Lizs Healthy Table at