I didn’t really appreciate bok choy until I started getting tons of it one season in my CSA box. I just didn’t know quite what to do with it, so it ended up being wasted. Maybe other CSA members had the same problem, because after a few weeks of watching my bok choy wilt before chucking it in the bin, a recipe similar to the one below showed up in the newsletter that came in the box.
This recipe is super easy and I love how the bok choy remains nicely crisp-tender and so juicy. I serve this simple chicken dish over steamed brown rice and it’s a complete meal. Best of all, my whole family loves it, and no more wasting bok choy!
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Cooktop Cove
Slow Cooker Chicken with Bok Choy
6
10 minutes
3 or 6 hours
3 or 6 hours plus 10 minutes
1 onion, sliced
1 ½ pounds skinless, bone-in chicken thighs
2 tablespoons soy sauce
1 tablespoon rice vinegar
½ teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced
1 1/2-inch piece fresh ginger, peeled and thinly sliced
1 tablespoon cooking oil
1 1/2 tablespoons brown sugar
1 ½ pounds baby bok choy
Put the onion in the bottom of the slow cooker and lay the chicken thighs on top.
In a mixing bowl, whisk together the soy sauce, vinegar, pepper, garlic, ginger, canola oil, and brown sugar. Pour the mixture over the chicken.
Cover and cook for 6 hours on low or for 3 hours on high.
15 minutes before the end of the cooking time, use tongs to lift the chicken out of the slow cooker, transferring it to a bowl. Add the bok choy to the pot. Lay the chicken on top of the bok choy. Cover and cook for 10 more minutes.
