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Add a photoBy Cyd McDowell , February, 2011
Serves 4| Hands-On Time: 10m| Total Time: 8hr 00m
Servings: 4
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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 3â4 pounds)
- 1 teaspoon paprika
- 1.5 cup long-grain white rice
- 1 large head bok choy, cut into 1-inch strips
- 2 scallions, thinly sliced
Directions
- 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.
- 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).
- Twenty minutes before serving, cook the rice according to the package directions.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 313 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1209mg | 50% |
| Potassium 273mg | 8% |
| Total Carbs 67.76g | 18% |
| Dietary Fiber 2.6g | 9% |
| Sugars 6.24g | 4% |
| Protein 7.33g | 12% |
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