Bone-in chicken thighs and drumsticks sear until the skin turns golden, then braise low and slow in a tangy, garlicky vinegar broth loaded with smashed garlic, whole peppercorns, and bay leaves. A quick trip under the broiler at the end crisps that skin back up before the braising liquid gets reduced into a glossy, spoon-coating sauce. Spoon it all over steamed white rice and finish with a scatter of fresh scallions for a little brightness and crunch. The slow cooker does the heavy lifting here, turning humble pantry staples into deeply savory, fall-apart-tender chicken with almost no hands-on effort. It's a comforting, big-flavor dinner that fits neatly into a gluten free rotation.
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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.
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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