2lbsboneless, skinless chicken thighsyou can also use bone-in, just be sure to remove the skin.
2tablespoonsvegetable oil
1cupsoy sauce
1cupwater
1/4cupwhite vinegar
1/4cupbrown sugar
1/4teaspoonfreshly ground black pepper
2medium onionschopped
4bay leaves
3garlic clovessliced
13 inchpiece of gingerpeeled and sliced
Instructions
In a large skillet, heat the oil over medium high heat and sear/brown the chicken thighs. Once they are seared on both sides transfer them to the slow cooker.
In a medium bowl, whisk together the soy sauce, water, vinegar and brown sugar. Pour over the chicken in the slow cooker.
Top with the black pepper, onions, bay leaves, garlic and ginger.
Cook on high for 4-5 hours or on low for 6-7 hours.