Slow-Cooker Chicken Adobo

Name: Slow-Cooker Chicken Adobo
Prep time: 25 min
Total time: 4 min
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

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Prep Time: 25 minutes

Total: 4 hours

Servings: 8

Author : Pillsbury Kitchens

Ingredients

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8 bone-in skin-on chicken thighs (3 1/2 to 4 lb total)1 teaspoon salt1/4 cup unseasoned rice vinegar3 tablespoons soy sauce10 to 12 garlic cloves, peeled (about 1 whole head)1 tablespoon whole black peppercorns2 bay leavesCooked white rice, if desired

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Instructions

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Step 1

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.

Step 2

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).

Step 3

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.