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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Grilled Bacon-Wrapped Corn on the Cob
Once you try bacon-wrapped corn, you'll never want to eat it any other way!
Ginger Bars
Like a brownie, but gingery.
General Tso's Whole Turkey
A Chinese take on the holiday roast turkey. The sauce is a sweet and spicy flavorful glaze on the crispy skin of the turkey with a hint of orange and cranberry. The whole red peppers with green onions on the side add a festive touch. The dressing is a savory rice dressing with cranberries and nuts. Sure to become a year-round favorite. Garnish with whole dried red peppers and green onions along the side.