Slow Cooker Soy-Braised Chicken

chicken-ado-bok-choy
Photo by Con Poulos
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 497 calories
    • Calories 111 calories from fat
    • Fat 12 g
    • Sat Fat 3 g
    • Cholesterol 99 mg
    • Sodium 1,989 mg
    • Protein 37 g
    • Carbohydrate 60 g
    • Sugar 11 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 279 mg

Ingredients

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