Ingredients:

  • 2.5 lbs (1.1 kg) bone-in, skin-on chicken thighs
  • 1 large yellow onion, chopped
  • 2 green onions, thinly sliced
  • 4 cloves garlic, minced
  • 1-2 Scotch bonnet peppers, seeded and minced (optional)
  • 2 tablespoons soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons olive oil
  • 1 tablespoon ground allspice
  • 1 tablespoon dried thyme
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt

Instructions:

  1. Pat chicken thighs dry with paper towels.
  2. In a large bowl, combine onion, garlic, Scotch bonnet pepper (if using), soy sauce, apple cider vinegar, brown sugar, olive oil, allspice, thyme, ginger, cinnamon, nutmeg, black pepper, cayenne pepper (if using), and salt. Whisk until well combined.
  3. Add chicken thighs to the bowl with the marinade. Toss to coat evenly.
  4. Place the marinated chicken thighs in a single layer in the slow cooker.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and falls easily off the bone. Internal temperature should reach 165°F (74°C).
  6. Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker and toss with the sauce.
  7. Garnish with sliced green onions and serve hot.