This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice.
Ingredients
- skin-on, bone-in chicken thighs: 6 pound
- whole black peppercorns: 2 tsp
- garlic, smashed and: 12 clove (peeled)
- bay leaves: 4 piece
- soy sauce: 0.5 cup
- distilled white vinegar: 1 cup
Metric Conversion
Stages of cooking
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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.
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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).
