Ingredients

The following ingredients have 4 Servings
  • 3 pounds bone-in, skin-on chicken thighs
  • 2 Tablespoons olive oil
  • Pepper (for seasoning)
  • 1 ½ cup chicken broth
  • ½ cup white vinegar
  • ¾ cup soy sauce
  • ¼ cup dark brown sugar (if you prefer a sweeter sauce, you can add ¼ cup more)
  • 1 yellow onion (sliced)
  • 6 cloves garlic (minced)
  • 2 bay leaves
  • 1 Tablespoon water
  • 1 Tablespoon cornstarch

Instruction

  • Pour olive oil into a large skillet, turn to medium-high heat. Place the chicken thighs top side up into the pan and season with pepper. Lightly sear the thighs on both sides, then remove the pan from heat and set aside.
  • In a medium both, mix together chicken broth, vinegar, soy sauce, brown sugar, and minced garlic. Pour half of this mixture into the slow cooker.
  • Now place your seared thighs on top of your broth mixture.
  • Add the sliced onions over top of the chicken thighs and pour on the remaining broth mixture. Add two bay leaves to the slow cooker.
  • Cook on low for 6 hours (or on high for 4).
  • Once the chicken is cooked, if you prefer a thicker sauce, remove bay leaves and place the chicken thighs on a plate and add a cornstarch slurry (1 tablespoon on cornstarch mixed with 1 tablespoon cold water whisked together) to the adobo sauce left in the slow cooker, mix together, cover with the lid and cook for an additional 5-10, occasionally stirring until thickened.
  • Add the chicken thighs back to the slow cooker to warm and serve over rice.