Fresh slices of bok choy or shredded Chinese cabbage - added at the end of cooking - provide a contrast of color and crunch to the rich brown sauce.


Recipe Summary

15 mins
2 hrs 30 mins
5 mins
2 hrs 50 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken thighs in a 4-quart slow cooker.

  • Mix coconut aminos, dry sherry, water, rice wine vinegar, sesame oil, ginger, and garlic together in a small bowl. Pour over chicken.

  • Cook chicken on High until tender, 2 1/2 to 3 hours.

  • Transfer chicken to a serving dish, reserving cooking liquid in the slow cooker. Cover chicken with aluminum foil to keep warm.

  • Stir bok choy into the cooking liquid in the slow cooker; cover and let stand until wilted, about 5 minutes. Transfer bok choy to the serving dish with the chicken. Spoon some of the cooking liquid on top. Discard remaining cooking liquid. Sprinkle sesame seeds over chicken and bok choy.

Cook's Notes:

If you are a paleo purest, you can omit the dry sherry and increase the rice vinegar to 2 tablespoons and add 1/4 cup chicken stock.

Substitute Chinese cabbage for the bok choy if desired.

Cook on Low for 5 to 6 hours if preferred.

Nutrition Facts

280 calories; protein 29.7g 60% DV; carbohydrates 5.8g 2% DV; fat 14.1g 22% DV; cholesterol 102.6mg 34% DV; sodium 401.5mg 16% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Made as written and this turned out pretty good. My sauce was not a rich brown as the recipe submitter mentioned but it was still good. I really liked the treatment of the bok choy. Overcooked greens is a big no in this house and by using this method it came out perfect with a nice crunch. Read More