I don’t care for dark meat, so I used 2 pounds of boneless skinless chicken breasts cut into 8 pieces. I did as the recipe says and put them on top of the onions and other ingredients and they ended up a little dry. Next time I make this (which I will because it was good) with boneless skinless chicken breasts I will put half of the onion mixture on top of the chicken to keep it from drying. Thighs probably don’t need the extra moisture because they are a fattier meat.
2 medium onions, sliced
4 garlic cloves, smashed
⅓ cup apple cider vinegar
⅓ cup soy sauce
1 tablespoon brown sugar
1 bay leaf
8 skinless, bone-in chicken thighs (about 1 ¾ pounds)
1 teaspoon paprika
1 cup Quinoa
1 large head bok choy, cut into 1-inch strips
2 scallions, thinly sliced
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. 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. Twenty minutes before serving, cook the Quinoa according to the package directions.
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 Quinoa and sprinkle with the scallions.
Real Simple, February 2011: Slow Cooker Soy-Braised Chicken
Per Serving: Calories 497, Calories From Fat 111, Fat 12g, Sat Fat 3g, Cholesterol 99mg, Sodium 1,989mg, Protein 37g, Carbohydrate 60g, Sugar 11g, Fiber 4g, Iron 5mg, Calcium 279mg