Total Time: 6 to 8 hours
1. In a large slow cooker whisk together the soy sauce and vinegar, add the peppercorns, garlic cloves and bay leaves.
2. Heat a non-stick pan over high heat until hot. Pat the chicken thighs dry with paper towels and lightly season the skin side with salt and pepper. Cook the chicken skin side down for 5 minutes or until brown and crispy (no need to cook the other side). Place the chicken thighs skin side up into the slow cooker.
3. Cover the slow cooker and cook on low for 6 to 8 hours. Remove the bay leaves and serve chicken and sauce over rice.