Found this online and thought it sounded good. It needs something more flavor wise in my opinion, but here is the link for reference: http://www.countryliving.com/food-drinks/recipes/a34564/chili-soy-chicken-bok-choy-recipe-wdy1014/.
In a bowl, I whisked together 1/2 C chicken broth, 3 tbsp. low sodium soy sauce, 3 tbsp. brown sugar, 2 tbsp. fresh lime juice, 1 tbsp. grated ginger, and 2 tsp chili garlic sauce. Pour into your lined crock pot and stir in 2 large cloves of garlic smashed (so they release their yummy flavor). Add 2 1/2 lbs of chicken thighs and coat with the sauce you just created. Cook on low 7 hours.
When I got home from work, I bumped up the heat to high. In a small bowl, mix 2 tbsp. of cooking liquid with 2 tsp corn starch till smooth. Add that to the crock pot and stir to combine and set timer for 20 minutes. Now, I start the rice in my rice cooker (according to package). 8 minutes before the 20 minutes is up, break the chicken up into smaller pieces. With about 4 minutes left, add the 4 heads of baby bok choy leaves, stir to coat, then cover and let the crock pot finish its magic.
Serve the rice as a bed for your Chili Soy Chicken and Bok Choy, then top with scallions and sesame seeds. We felt it needed something extra, so we added soy sauce and it was fantastic! Enjoy!