Slow Cooker Adobo-Ish Soy Sauce Chicken Thighs Recipe
Prep Time:
15 minutes
Cook Time:
6 hours
Servings:
4 Servings
Ingredients
  • 2 tablespoons neutral oil
  • 1 1/2 pounds chicken thighs
  • 1 head garlic, halved lengthwise
  • 1 onion, thinly sliced
  • 1/2 cup soy sauce
  • 2 tablespoons white vinegar
  • 1 tablespoon honey
  • 2 teaspoons whole black peppercorns
  • 2 bay leaves
  • Sliced scallions, for serving
Directions
  1. In a large skillet or frying pan, heat the neutral oil over medium-high heat. Once the oil is hot, add the chicken thighs. Cook the thighs for about 4-5 minutes on each side or until they are nicely browned. Remove the chicken thighs from the skillet and set aside.
  2. In the same skillet, add the halved garlic. Cook until browned and set aside.
  3. Add the thinly sliced onions and sauté them for 4-5 minutes, or until the onions become translucent and starting to brown lightly. Ensure that you scrape off any bits stuck to the pan from browning the chicken.
  4. Place the browned chicken thighs at the bottom of the crock pot. Add the sautéed onions and garlic. Pour in the soy sauce, white vinegar, and honey. Sprinkle the whole black peppercorns and tuck in the bay leaves amongst the chicken thighs.
  5. Cover the crock pot with its lid. Set it to low and let it cook for 6-7 hours. Alternatively, if you're pressed for time, you can set it on high for 3-4 hours.
  6. Once done, carefully remove the chicken thighs and place them on a serving dish. Drizzle some of the cooking sauce from the crock pot over the chicken. Garnish with sliced scallions. Serve with steamed rice, noodles, or your preferred side.