Slow Cooker Soy-Braised Chicken

views the best pictures

Ingredients

• 2  medium onions, sliced
• 4  garlic cloves, smashed
• 1/3  cup  apple cider vinegar
• 1/3  cup  soy sauce
• 1  tablespoon  brown sugar
• 1  bay leaf
• black pepper
• 8  skinless, bone-in chicken thighs (about 1 3⁄4 pounds)
• 1  teaspoon  paprika
• 1  cup  long-grain white rice
• 1  large head bok choy, cut into 1-inch strips
• 2  scallions, thinly sliced

Directions

1. In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
2. Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.