Mix soy sauce with apple cider vinegar, honey, ginger, and garlic.

Place chicken in the crock-pot, legs up.

Rub soy sauce mixture all over the chicken and inside the skin (you can use a spoon to insert the oil mixture between the skin and the meat).

Place oranges all over the chicken, inside of the skin, and inside the cavity of the chicken.

Place/sprinkle onions all over the chicken.

Cover, and cook on low for approximately 8-10 hours, or until the juices flow clearly and the legs can easily wiggle.

If you are using shredded chicken, cook about 2 cups of chicken with 1/2 cup of broth or water on high for 2.5 to 3 hours or on low for 4-5 hours. Add choice vegetables in the last hour of cooking like bell pepper, broccoli, or cauliflower (carrots need a lot of slow cooking time).

Remove oranges, and discard peels.

Serve on a bed of rice, and enjoy.