Crockpot Chicken Adobo
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Learn more →Ingredients
4 servings
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
- ½ cup soy sauce
- ½ cup white cane vinegar or distilled white vinegar
- ½ cup water
- 8 cloves garlic, smashed and peeled
- 1 tbsp whole black peppercorns
- 4 dried bay leaves
- 1 tbsp brown sugar
- 1 tbsp neutral oil (such as canola or vegetable oil)
For serving
- steamed white rice, for serving
- 2 scallions, thinly sliced (optional)
Instructions
- 1
In the insert of a 6-quart slow cooker, whisk together the soy sauce, vinegar, water, and brown sugar until the sugar dissolves. Add the smashed garlic, black peppercorns, and bay leaves.
- 2
Heat the oil in a large skillet over medium-high heat until shimmering. Pat the chicken pieces dry with paper towels, then sear in a single layer, skin-side down, for 4–5 minutes until the skin is golden and releases easily from the pan. Work in batches if needed to avoid crowding. Transfer the seared chicken to the slow cooker, skin-side up, nestling the pieces into the braising liquid.
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