Stovetop Maple Chicken Hot Pot
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Cook time: 
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Yield: 4 to 6 servings
This paleo Stovetop Maple Chicken Hot Pot recipe hits all the right flavor notes (sweet, salt, and spice) making it addictively delicious and a great way to showcase the versatility of maple syrup.
  • 1 tablespoon avocado oil, light olive oil, or coconut oil
  • 1½ lbs (680 g) chicken breasts, trimmed of fat and cut into large chunks
  • 1 large onion, chopped
  • 1 large stalk celery, chopped
  • 1 smallish celeriac, peeled and chopped (about 1½ cups chopped)
  • 1 cup chopped mushrooms, any kind you like
  • 2 medium carrots, chopped
  • 3 cloves garlic, crushed
  • 2 teaspoons fresh grated ginger
  • 4 cups (950 ml) low-sodium chicken stock
  • ¼ cup (60 ml) pure maple syrup
  • 3 tablespoons coconut aminos (see Note)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon five-spice powder
  • ½ teaspoon crushed red pepper flakes, more or less to taste
  • 2 scallions, green and white parts, thinly sliced (for garnish)
  • 2 tablespoons toasted sesame seeds (for garnish)
  1. Add the oil to a 5-quart pot over medium-high heat. Add the chicken and sear on both sides, about 5 minutes.
  2. Add the onion, celery, celeriac, mushrooms, carrot, garlic, ginger, chicken stock, maple syrup, coconut aminos, apple cider vinegar, five-spice powder, and crushed red pepper flakes. Cover the pot and bring up to a boil, and then turn the heat down and simmer until the vegetables are tender, about 20 minutes.
  3. Serve with the scallion and sesame seeds sprinkled on top.
Recipe inspired by and adapted from Katie Webster’s recipe for Slow Cooker Chicken Thigh Hot Pot in her cookbook Maple (Quirk Books; 2015).

Coconut Aminos: If keeping this dish paleo isn’t a concern, instead of coconut aminos you can use soy sauce or tamari sauce.
Recipe by An Edible Mosaic™ at