Slow-Cooker Chicken Adobo Recipe

Name: Slow-Cooker Chicken Adobo
Prep time: 25 min
Cook time: 3 h 35 min
Total time: 4 h
Yield: 8 servings
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

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

PREP TIME 25m	COOK TIME 3h35m	TOTAL TIME 4h
YIELD 8 servings

Instructions

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.

Dinner