Slow Cooker Chicken Thigh Hot Pot

INGREDIENTS

2 tsp

avocado oil or organic canola oil

1 1/2 lb

boneless skinless chicken thighs (fat trimmed)

large Spanish onion (diced)

1 cup

shiitake mushrooms (sliced)

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