| Yield | |
|---|---|
| Source | Real Simple, February 2011 |
| Prep time | 6 hours |
| Yield | |
|---|---|
| Source | Real Simple, February 2011 |
| Prep time | 6 hours |
| 2 | Onions (sliced) | |
| 4 | Clove | Garlic (smashed) |
| 2⁄3 | Cup | Cider Vinegar |
| 1⁄3 | Cup | Soy Sauce |
| 1 | Tablespoon | Brown Sugar |
| 1 | Bay Leaf | |
| 8 | Chicken Thighs (skinless, bone-in) | |
| 2 | Teaspoon | Paprika |
| 1 | Bok Choy (head, cut into 1-inch strips) | |
| 2 | Scallions (thinly sliced) | |
| 1⁄4 | Teaspoon | Ground Black Pepper |
1.In a slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and 1/4 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.
3.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. Sprinkle with the scallions and serve.