Slow Cooker Asian Chicken & Greens

Turn slow cooker to high or low depending on how long you want to cook chicken. Place thighs, bone-side up, in the bottom. Stir soya with cornstarch, sugar, hot garlic chili sauce and ginger. Whisk with a fork to dissolve cornstarch. Pour over chicken.

Scatter carrots on top. Slice onion in half. Place flat side down on a chopping board and slice about ⅓-inch ( 0.8 cm) thick. Add, separating pieces as you add. Scatter with peppers. Gently press down on vegetables. Cover and cook for 3 to 4 hours on high or 5 to 6 hours on low. Then stir in bok choy or snow peas, if using. Cover and cook until done as you like, from 5 to 15 minutes. Serve over rice.