This Potato Mushroom Chicken Hot Pot recipe is sponsored by Idaho Potatoes. All opinions are my own.
A simple and easy to make Potato Mushroom Chicken Hot Pot, perfect anytime of the year!
This is Asian inspired chicken hot pot that is about being intentional and enjoying the process of simmering the vegetables in the broth along with the already cooked chicken. Trust me it’s best to cook this recipe in steps rather than throwing it all in the pot at once. The cooking process is similar to the fondue style of cooking, both of which lends to enjoying time with each other while your cooking.
What goes in this chicken hot pot recipe?
- To make this recipe for chicken hot pot, the ingredients list is simple and straight forward. To start, you’ll need a good quality chicken broth. You can buy your favorite, or make your own. As much as I enjoy making my own chicken broth, I don’t always have the time, so I usually end up using a bouillon paste mixed up with hot water to equal the amount I’ll need.
- Using freshly purchased herbs and spices will make a heap of difference, but it’s not always easy to keep them fresh in your fridge. That’s why I like to keep Litehouse freeze-dried herbs in my pantry. They are perfect for bringing out the best flavors with the same intensity as fresh herbs. I am constantly using their freeze-dried garlic, and even sometimes will eat it on its own, it’s that good. To find out where to buy Litehouse, click here.
- My go-to potatoes that you’ll always find in my arsenal are Idaho Potatoes, and I’m never without a stash of them. They have such a wonderful flavor, and I know that my meals are going to be absolutely tasty. To make sure you are enjoying the best quality potatoes for your recipes, look for the certified grown in Idaho label.
- Using seasonal vegetables is ideal, that way you’re guaranteed to have the best-flavored meal. I loved using rainbow carrots for this recipe along with a blend of gourmet mushrooms, but feel free to change up the vegetables with what you enjoy and what’s in season.
- Of course, you’ll need a fair bit of chicken. I used chicken breasts, but you can also substitute with chicken thighs or even shrimp to change things up a bit.
- Albeit, a hot pot recipe is based on Chinese flavors, I went with only a hint of Asian flavor by adding soy sauce to give the broth a depth in flavor.
Most feel that a broth-based meal is best enjoyed during the cooler months, but honestly, I love it all year. It does warm me up and seems to keep my metabolism strong, and actually I don’t feel the outside heat as much after enjoying a broth-based hot pot. Again, that’s from my own experience and in no ways intended to be advice.
How do I make it spicy?
If you wish to add more heat to your chicken hot pot, just put a good pinch of crushed red pepper or a few dashes of your favorite hot sauce would be ideal. Alternatively, you can simmer your dish with a dried chili to add the extra heat, and removing it before serving.
Other delicious recipes to try
- 2 tablespoons olive oil
- 8 ounces baby Bella or gourmet blend mushrooms, sliced
- 1/2 cup white wine
- 2 large carrots, peeled and sliced
- 2 large potatoes, sliced into 1/4 inch thick rounds
- 1 bunch of spring onions, sliced
- 2 pre-cooked large chicken breasts, chopped
- 1-liter chicken stock
- 2 tablespoons soy sauce or amino acids
- 1 tablespoon Litehouse Poultry Herb Blend
- 2 teaspoons hot sauce, optional
- In a large nonstick saucepan or casserole pan, dry char the sliced mushrooms over medium heat until they start to turn golden, about 5 minutes. Remove from pan and set aside.
- Add 1/4 cup of the white wine to deglaze, then heat 2 tablespoons olive oil over medium-high heat, add the carrots and potatoes and cook about 10 minutes, turning halfway through and cooking until potatoes start to turn golden and carrots are just starting to soften. *Optional: If you prefer, you can set aside the potatoes to add at the end and enjoy like steak cut fries or leave in to continue cooking.*
- Add in the spring onions, chopped cooked chicken, broth, soy sauce or amino acids, remaining white wine, the Litehouse Poultry Herb Blend, and cooked mushrooms Turn heat to medium-low and continue to cook for 15 - 20 minutes, stirring occasionally. Taste and adjust flavor if needed.
- Garnish with spring onions if desired, and optional hot sauce or crushed red pepper flakes.
You can substitute the chicken for shrimp if desired.
To make it vegetarian, substitute the chicken broth for vegetable broth, and skip the protein.
It's best served the same day. You can double if needed to serve a larger crowd.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 444Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 59mgSodium: 940mgCarbohydrates: 47gFiber: 6gSugar: 8gProtein: 31g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.