- 2 onions, sliced
- 4 cloves garlic, smashed
- 2/3 cup apple cider vinegar
- 1/3 cup soy sauce
- 1 tablespoon brown sugar
- 1 bay leaf
- ground black pepper to taste
- 8 skinless, bone-in chicken thighs
- 2 teaspoons paprika
- 1 large head bok choy, cut into 1-inch strips
- 2 green onions, sliced thinly
- Combine onions, garlic, apple cider vinegar, soy sauce, brown sugar, and bay leaf in slow cooker. Season with black pepper. Place chicken thighs atop mixture. Sprinkle paprika over chicken thighs.
- Cover and cook on Low for 8 hours.
- Switch slow cooker to High. Add bok choy to chicken mixture; cook another 5 minutes. Garnish with green onion.