Ingredients:
4 medium onions quartered and roughly chopped
4 medium garlic cloves peeled and crushed
3-4 lbs. skin-on and bone-in chicken thighs
1/4 cup of rice vinegar
3/4 cup soy sauce
1 bay leaf
1/2 tsp fresh ground black pepper
1 tbsp sugar
Directions:
In a slow cooker, create an even layer of onion, garlic, and the bay leaf. Place the chicken thighs evenly on top of this layer. In a medium bowl, whisk together the soy sauce, rice vinegar, sugar, and pepper, then pour over the chicken thighs, coating heavily. Place slow cooker in the refrigerator for at least 6 hours, overnight if possible. Then cook on high for 2-4 hours or on low for 6 hours, until chicken reaches appropriate temperature.
Note: the chicken skin can be removed prior to cooking if desired, but leaving it on makes the meat more succulent.