Instructions

• Pat the 8 boneless chicken thighs dry and evenly rub with 1 tablespoon Chinese 5-spice powder.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add the chicken and sear until browned, about 3–4 minutes per side. If the skillet is crowded, sear in batches. Transfer seared chicken to a plate.
• Place the 2 white onions (roughly chopped) in the bottom of the slow cooker, then arrange the seared chicken on top of the onions.
• In a bowl, whisk together 1 cup low-sodium chicken broth, 1/3 cup rice vinegar, 1/3 cup tamari, 1 tablespoon coconut sugar, 1 teaspoon red chili flakes, and 1 bay leaf. Pour the mixture evenly over the chicken and onions in the slow cooker.
• Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
• About 10 minutes before the end of the cooking time, add 1/2 cup pea pods to the slow cooker, cover, and cook until the pods are tender (about 10 minutes).
• Remove and discard the bay leaf. Serve the chicken topped with the 2 sliced scallions (white and green parts).