• 2 onions, sliced
  • 4 garlic cloves, smashed
  • 2/3 cup apple cyder vinegar
  • 1/3 cup soy sauce
  • 1 tablespoon brown sugar
  • 8 skinless, bone-in chicken thighs
  • 2 teaspoons paprika
  • 1 pak choi, cut into 1-inch bits
  • 2 spring onions, sliced thinly
  • ground black pepper to taste


  • STEP 1
    Combine onions, garlic, apple cyder vinegar, soy sauce and brown sugar in slow cooker. Season with black pepper. Place chicken thighs on top and dash paprika over the lot.
  • STEP 2
    Cover and cook on Low for 8 hours.
  • STEP 3
    Switch slow cooker to High. Add pak choi. Cook for another 5 minutes.
  • STEP 4
    Serve with steamed rice and garnish with spring onion.

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