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Slow-Cooker Chicken Adobo
Rachel Kim

Slow-Cooker Chicken Adobo

Soy sauce, vinegar, garlic and bay make a salty-sharp braise around tender thighs. The vinegar is not stirred at the start, a traditional cue that lets its harsh edge cook off before everything mingles. Reducing the sauce at the end gives it enough body for rice.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lbs bone-in skinless chicken thighs
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup cane vinegar or apple cider vinegar
  • 8 garlic cloves smashed and peeled
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 1 tbsp packed light brown sugar
  • 1/2 cup water
  • 4 cups hot cooked white rice

Method
 

  1. Arrange the chicken thighs in one layer in a 6-quart slow cooker.
  2. Add the soy sauce, garlic, bay leaves, peppercorns, brown sugar and water.
  3. Pour the vinegar over the top without stirring, cover and cook on low for 30 minutes.
  4. Turn the thighs once, cover and continue cooking until very tender, 5 1/2 to 6 hours.
  5. Transfer the chicken to a platter and discard the bay leaves.
  6. Cook the sauce uncovered on high until reduced slightly, 12 to 15 minutes, and skim any excess fat.
  7. Spoon the sauce and garlic over the chicken and serve with hot rice.