Ingredients
- 5 bone-in chicken thighs skin removed
- 1/4 cup low-sodium soy sauce
- 1/4 cup white vinegar
- 1 cup low-sodium chicken broth
- 1 cup yellow onion diced
- 3 garlic cloves crushed
- 3 slices fresh ginger peeled and sliced
- 2 bay leaves
- 1/2 teaspoon whole black peppercorns
- 1/4 cup green onions sliced, for garnish
Instructions
- Place the chicken thighs in the slow cooker.
- In a bowl, whisk together soy sauce, vinegar, chicken broth, and diced onion. Pour the mixture over the chicken.
- Add crushed garlic, ginger slices, bay leaves, and black peppercorns to the slow cooker.
- Cover and cook on low for 6 hours or on high for 3 hours, resisting the urge to open the lid as it cooks.
- Once cooked, remove and discard the bay leaves and ginger slices. Serve the chicken with the sauce from the slow cooker, garnished with sliced green onions.
