Slow Cooker Chicken Adobo

 Winter is on its way and it’s time to dust off that slow cooker or crockpot to start stewing all the things if you haven’t been using it all summer like me. I love using my slow cooker or Crock Pot all year long but this year, I’ve been defaulting to the grill for most meals.

Ingredients  

▢1 tablespoon olive oil

▢8 bone-in skin-on chicken thighs and/or drumsticks

▢1 head garlic

▢2 whole jalapeno or serrano chilis

▢1 cup onion diced

▢4 bay leaves

▢Kosher salt and freshly ground black pepper

Sauce

▢¾ cup apple cider vinegar

▢½ cup low sodium soy sauce

▢¼ cup brown sugar

Instructions 

Heat the olive oil in large skillet over medium heat.

Season the chicken with salt and pepper. Cook the chicken in the skillet until golden brown and crispy on all sides, approximately 10-15 minutes. Transfer to the slow cooker.

Cut the garlic lengthwise to expose the top of the garlic cloves being careful not to break the bulb apart. Transfer the garlic to the slow cooker.

Thinly slice the chilis removing the seeds to make it less spicy, if desired. Add to the slow cooker along with diced onions.

In a small bowl, whisk together the sauce ingredients and pour over the chicken. Top with the bay leaves.

Cover the slow cooker and cook for 4 hours on high or 6-7 hours on low.

Remove bay leaves. Serve the chicken over white rice and spoon the sauce over the chicken.

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