This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice.
Ingredients
- 6 pounds skin-on , bone-in chicken thighs
- 2 teaspoons whole black peppercorns
- 12 cloves garlic , smashed and peeled
- 4 bays leaves
- 0.5 cups soy sauce
- 1 cup distilled white vinegar
Instructions
-
1
Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
-
2
Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).
Nutrition Facts
Per serving
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