From by Chris Denzer

2 Onions, sliced

4 cloves Garlic, smashed

2/3 cup Apple Cider Vinegar

1/3 cup Soy Sauce

1 TB Brown Sugar

1 Bay Leaf

Freshly ground Black Pepper to taste

8 skinless, bone-in Chicken Thighs*

2 tsp Paprika

1 large head Bok Choy, cut into 1" 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. *I made Chicken Paprikas in our new slow cooker using our Sous Vide Legs/Thighs and put them in frozen solid.  I think that would work just fine here, too.  Since they are already cooked, it doesn't matter that a chunk of the cooking time is in the thawing of the chicken.  It literally was falling off the bone and I only had to cook it for 5 hours.