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Slow-Cooker Chicken Adobo

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Ingredients

8 bone-in skin-on chicken thighs (3 1/2 to 4 lb total)
1 teaspoon salt
1/4 cup unseasoned rice vinegar
3 tablespoons soy sauce
10 to 12 garlic cloves, peeled (about 1 whole head)
1 tablespoon whole black peppercorns
2 bay leaves
Cooked white rice, if desired

Steps

  • Spray 4- to 5-quart slow cooker with cooking spray. Heat nonstick 10-inch skillet over medium-high heat; season chicken thighs with salt. Add half of the chicken thighs in single layer to skillet, and cook 8 to 10 minutes or until brown on both sides; transfer to slow cooker. Repeat with remaining chicken thighs.
  • Add vinegar, soy sauce, garlic, peppercorns and bay leaves to slow cooker. Cover and cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Before serving, remove chicken to serving platter; pour liquid from slow cooker through strainer, discarding peppercorns and bay leaves. Serve chicken and garlic with cooked white rice and some of the strained sauce.

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