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Ingredients
- 8-10 chicken thighs, bone-in for flavour
- 2 onions, halved and thinly sliced
- 3 cloves garlic, roughly crushed
- 1 tsp brown sugar
- 2 bay leaves
- 120ml apple cider vinegar
- 100ml soy sauce
- ½ tsp black pepper
- To serve: boiled rice, greens or corn on the cob
- Remove any excess fat and skin from the chicken thighs, but leave a little on each one for flavour. The bones can be removed prior to cooking, but they give so much flavour and nutrients, and can also be easily removed after cooking.
- Heat a teaspoon of olive oil in a heavy based pan. Sear the chicken on the skin side till it begins to brown and crisp up. Place the chicken into the slow cooker pot. You may need to do this in batches.
- Add another splash of oil to the pan and sauté the onions till soft and browning. Add the roughly crushed garlic for the final few seconds, then tip it all into the slow cooker and stir it well to coat the chicken. Add the vinegar, soy sauce, brown sugar, bay leaves and black pepper. Stir gently and carefully combine.
- Place the lid on the slow cooker and cook on high for four to five hours or according to your own slow cooker instructions. Taste for seasoning. It won’t need any salt due to the soy sauce but it’s always great with a generous grind of black pepper. It will resemble pulled pork. Remove any chicken skin and bones before serving. Serve with boiled white rice and sautéed greens or corn on the cob.
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