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. 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. 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 per serving