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.

Serves 4


  • 2 tsp. 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 Tbsp. minced garlic
  • 1 tsp. five-spice powder
  • 1/2 tsp. ground, dried ginger
  • 1/2 tsp. 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 Tbsp. reduced-sodium, wheat-free tamari, or reduced-sodium soy sauce
  • 2 Tbsp. white vinegar
  • 1 cup large-diced carrots
  • 1 cup large-diced, peeled celeriac
  • 1 cup large chunks peeled yellow potato
  • 2 Tbsp. 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 a boil and sherry is reduced by about 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: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup by Katie Webster. Reprinted with permission from Quirk Books.

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