Ingredients
6chicken thighsbone and skin on
3green onionsfrom tip to tail with root trimmed
½yellow onion
½jalapeno pepperde-seeded and de-veined
⅓cupsoy sauce
¼cupdistilled white vinegar
2tbspVegetable Oil
1tbspbrown sugar
2tbspthyme
¼tspground cloves
¼tspground nutmeg
¼tspground allspice
Preparation
Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3 to 5 minutes.
In a food processor, add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg, and allspice and puree until smooth.
Add the chicken to the slow cooker skin side up and pour the sauce over the chicken.
Cook on Low for 8 hours.
