Name: Slow Cooker Asian Chicken
Ingredients: 1 large white onion, sliced; 4 garlic cloves, smashed; 2/3 cup apple cider vinegar; 1/3 soy sauce or [soy sauce alternative|https://collabkitchen.com/soy-sauce-alternative/]; 1 tablespoon brown sugar; 1/2 teaspoon ground ginger; 1 bay leaf; 1/2 teaspoon kosher salt, or to taste; 1/4 teaspoon cracked pepper, or to taste; 8 skinless, bone-in chicken thighs; 2 teaspoons paprika; 3 baby bok choy bunches, cut into 1 inch strips (spinach or chard work just as well); 1 cup cooked jasmine rice, or other long-grain rice; !Optional ingredients to garnish with:; 2 scallions, chopped; 1 tablespoon Sriracha; 1/2 cup cashews

Instructions

In a slow cooker, combine onions, garlic, vinegar, soy sauce (or [alternative|https://collabkitchen.com/soy-sauce-alternative/]), brown sugar, ginger, bay leaf, salt and pepper. Place the chicken thighs on top of the mixture and sprinkle with paprika.
Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours, or on high for 4 to 5 hours.
Five minutes before serving, fold the baby bok choy into the chicken to cook and slightly wilt. Serve the chicken and vegetables on top of a bed of rice.
Garnish dish with a sprinkling of scallions, a few drops of Sriracha (depending on your heat level preference), and a small handful of cashews.