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Place the boneless, skinless chicken thighs at the bottom of the slow cooker. Scatter the chopped red onion over the chicken.
Stir the apple cider vinegar, soy sauce, garlic powder, salt, black pepper, and honey In a mixing bowl until well combined.
Pour the sauce over the chicken and onions and place the bay leaves on top.
Cover the slow cooker and cook on low for 6-8 hours* until the chicken is tender and cooked through. Remove the bay leaves before serving.