Slow Cooker Chicken Thigh Hot Pot
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Slow Cooker Chicken Thigh Hot Pot
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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.
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Ingredients
- 2 teaspoons avocado oil or organic canola oil
- 1 ½ pounds chicken thigh fat trimmed, boneless, skinless
- 1 Spanish onion diced, large
- 1 cup shiitake mushrooms (sliced)
- 1 tablespoon garlic minced
- 1 teaspoon five-spice powder
- ½ teaspoon ground ginger dried
- ½ teaspoon red pepper flakes or to taste, crushed
- ½ cup dry sherry
- 4 cups chicken broth low sodium
- ¼ cup dark maple syrup
- 3 tablespoons tamari or reduced-sodium, reduced sodium wheat free
- soy sauce
- 2 tablespoons white vinegar
- 1 cup carrot large diced
- 1 cup celeriac large diced peeled
- 1 cup potato large chunks peeled yellow
- 2 tablespoons sesame seeds toasted
- ¼ cup scallions thinly sliced
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
- Do you think this can also go well with fish, shrimp or chicken breast?
- Yes absolutely! I would simply reduce the cook time if it’s shrimp or seafood.
- Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.
Nutrition Information
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Calories
432kcal
(22%)
Carbohydrates
42.5g
(14%)
Protein
36.5g
(73%)
Fat
8.6g
(13%)
Saturated Fat
1.7g
(9%)
Polyunsaturated Fat
6.9g
(41%)
Trans Fat
0g
(0%)
Cholesterol
128mg
(43%)
Sodium
1262mg
(53%)
Fiber
4.1g
(16%)
Sugar
17.6g
(35%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 42.5g | 14% |
| Protein | 36.5g | 73% |
| Fat | 8.6g | 13% |
| Saturated Fat | 1.7g | 9% |
| Polyunsaturated Fat | 6.9g | 41% |
| Trans Fat | 0g | 0% |
| Cholesterol | 128mg | 43% |
| Sodium | 1262mg | 53% |
| Fiber | 4.1g | 16% |
| Sugar | 17.6g | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
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