Slow Cooker Soy-Braised Chicken

Photo: psfreeman

Spinach or chard can be easily substituted for the bok choy. Recipe by Cyd McDowell, February 2011; from the Real Simple website:

Yield: 4 servings
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  • 2 medium onions, sliced
  • 4 garlic cloves, smashed
  • 1/3 cup(s) apple cider vinegar
  • 1/3 cup(s) soy sauce
  • 1 tablespoon(s) brown sugar
  • 1 bay leaf
  • Black pepper
  • 8 skinless, bone-in chicken thighs (about 1 3âx81x844 pounds)
  • 1 teaspoon(s) paprika
  • 1 cup(s) long-grain white rice
  • 1 large head(s) bok choy, cut into 1-inch strips
  • 2 scallions, thinly sliced


  1. 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. 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. 3. Twenty minutes before serving, cook the rice according to the package directions.
  4. 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.
September 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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