For the chicken:
10 boneless, skinless chicken thighs
3/4 cup hoisin sauce
1 Tbsp rice vinegar
For the rice bowl:
1 cup brown rice, cooked according to package directions|
4 cups chopped bok choy
1 tsp white or black sesame seeds, or a mix
Coat the inside of a 3-quart slow cooker with cooking spray.
Trim the chicken, and add it to the slow cooker with the hoisin and rice vinegar. Stir to coat the chicken. Cover and cook on HIGH for 3 hours.
When the chicken is cooked, pour the contents of the slow cooker into a bowl, and use two forks to shred the chicken. (At this point, you can cool the meat and freeze it.)
Meanwhile, during the time the chicken is cooking, cook the rice according to package directions, on the stovetop or in a rice cooker. Brown rice takes a long time, so make sure you start the rice at least 1 hour before the chicken will be done.
Divide the cooked rice into 4 individual bowls.
Cut the bok choy into large chunks, and place in a microwave safe bowl with 1 teaspoon of water. Cover with plastic wrap, and cook for 90 seconds. Divide the steamed bok choy among the rice bowls.
Top each rice bowl with a portion of hoisin chicken, and sprinkle on some sesame seeds. An extra squirt of hoisin sauce is nice, too.