Description
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 bay leaves
- ½ cup soy sauce
- 1 cup distilled white vinegar
Instructions
- 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.
- 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).
Prep Time: 10 mins
Cook Time: 5 hrs
Total Time: 5 hrs 10 mins
Servings: 8