Original recipe
Ingredients
- 2½ lb bone-in or boneless chicken thighs
- 1½ teaspoons Minnezona House Seasoning
- ½ cup low-sodium soy sauce
- ½ cup cane vinegar or rice vinegar
- 8 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon brown sugar, optional
- 1 yellow onion, sliced
- 1 tablespoon neutral oil, optional for searing
- Cooked white rice, for serving
Directions
- Season chicken lightly with House Seasoning. Sear in oil if desired, then transfer to the slow cooker.
- Add onion, soy sauce, vinegar, garlic, bay leaves, peppercorns and optional brown sugar.
- Cook on LOW 5–6 hours or HIGH 3–4 hours until chicken is tender.
- Transfer chicken to a platter. For a stronger sauce, pour the cooking liquid into a saucepan and simmer 5–10 minutes to reduce.
- Spoon sauce over chicken and serve with white rice.
Recipe Notes
- Do not skip the vinegar; its acidity is central to the dish.
- Cane vinegar gives a particularly good flavor if you can find it.
- Remove bay leaves before serving.


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