The national dish of the Philippines now easily made in your slow cooker! This slow cooker dish does not sacrifice on flavor and you likely already have all the ingredients!
¼cup(55g)dark brown sugarif you prefer a sweeter sauce, you can add ¼ cup more
1yellow onionsliced
6clovesgarlicminced
2bay leaves
1Tablespoonwater
1Tablespooncornstarch
Instructions
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.