Step 1

Place the chicken thighs evenly in the slow cooker.

Step 2

Combine the soy sauce, vinegar and brown sugar if using. Stir to mix and dissolve the sugar. Pour into the slow cooker.

Step 3

Sprinkle in the peppercorns and garlic. Stir to distribute.

Step 4

Add Bay leaves.

Step 5

Cook on high for 4 hours or on low for 6 hours.

Step 6

Create a slurry by combining the tablespoon of cornstarch with the tablespoon of water. Stir to fully mix.

Step 7

Strain the cooking liquids into a saucepan. Add the cornstarch slurry.

Step 8

Bring to a simmer over medium-low heat. Stirring periodically simmer until the sauce has thickened. Spoon over the chicken and rice.

Step 9

Serve with rice.