I know i will get this question so i'm going to address it right away:
Slow Cooker Filipino Chicken Adobo
I assembled it the night before, popped it in the crock pot in the morning and viola, it was.
Recipe Summary Slow Cooker Filipino Chicken Adobo
This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice.Ingredients | Slow Cooker Chicken Thighs Bone-In Skin On
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
Directions
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).
You can use 4 pounds skinless, boneless chicken thighs instead, if preferred.
Info | Slow Cooker Chicken Thighs Bone-In Skin On
prep:
10 mins
cook:
5 hrs
total:
5 hrs 10 mins
Servings:
8
Yield:
8 servings
