chicken adobo with bok choy

This was really good! I love Real Simple Magazine. They really do keep things simple and their recipes always taste great. I have two chicken adobo recipes now- this slow cooker recipe and one that is not. My family's stage of life requires some good slow cooker recipes so this recipe is definitely a keeper.

chicken adobo with bok choy (Real Simple Magazine, February 2011)
2 medium onions, sliced
4 garlic cloves, smashed
2/3 cup apple cider vinegar
1/3 cup soy sauce
1 tablespoon brown sugar (I used two teaspoons and it was plenty)
1 bay leaf
black pepper
8 skinless, bone-in chicken thighs (about 1 3/4 pounds) (I used boneless, skinless)
2 teaspoons paprika (I used 1 teaspoon)
1 cup long-grain rice
1 large head bok choy, cut into 1-inch strips
2 scallions, thinly sliced

In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and 1/4 teaspoon pepper. Place the chicken on top and sprinkle with paprika.
Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 or 5 hours. Twenty minutes before serving, cook the rice according to the package directions. Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.