Chestnut Free Crockpot Chicken Adobo

Total time4 hr 30 min

Prep time15 min

Cook time4 hr 15 min

4.7

(11)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!