Chicken in coconut sauce in a slow cooker

Ingredients:

• 1 onion, chopped
• 6 cloves garlic, crushed
• 1/4 cup soy sauce
• 1/4 cup + 2 tablespoons distilled white vinegar
• 1 tbsp. l. + 3/4 tsp. Sahara
• 0.7 kg boneless, skinless chicken thighs (cut large ones in half)
• 4 Iranian cucumbers with smooth skin
• 1 Fresno pepper
• 1.5 cups jasmine rice
• 1/4 cup unsweetened coconut cream
• Special equipment: multicooker

Preparation:

1. In a slow cooker, combine the onion, garlic, soy sauce, 1/4 cup each of vinegar and water, 1 tablespoon of sugar, and 0.5 teaspoon of black pepper. Stir in the chicken. Close the lid and close the valve. Set the pressure cooker to 8 minutes.
2. Meanwhile, slice the cucumbers and finely chop the Fresno pepper (remove the seeds to reduce the heat). In a medium bowl, combine the cucumbers and peppers with the remaining 2 tablespoons vinegar and 3/4 teaspoon sugar. Season generously with salt and let marinate while you cook the chicken.
3. Cook rice according to package directions.
4. Once the pressure cooker cycle is complete, carefully turn the steam valve and release the pressure manually. Open the lid. Set the heat to high and cook until the sauce thickens slightly, 12-15 minutes.
5. Add coconut cream to the pot with the chicken. Divide the rice, chicken, and cucumber salad among plates.