Slow-Cooker Tangy Braised Chicken Adobo

• 14 lb bone-in, skin-on chicken thighs, trimmed
• 21 tbsp vegetable oil
• 31 yellow onion, halved and sliced thick
• 48 cloves garlic, smashed and peeled
• 53/4 cup cane vinegar or unseasoned rice vinegar
• 63/4 cup low-sodium soy sauce
• 72 tbsp packed light brown sugar
• 81 tbsp whole black peppercorns, lightly crushed
• 94 dried bay leaves
• 103 scallions, thinly sliced

1. 1

   Heat the vegetable oil in a large skillet over medium-high heat and sear the chicken thighs skin-side down for 5 to 6 minutes until the skin turns deep golden brown.

2. 2

   Transfer the browned chicken thighs to a 6-quart slow cooker, arranging them skin-side up.

3. 3

   Scatter the sliced onion and smashed garlic cloves around and under the chicken pieces.

4. 4

   Whisk the vinegar, soy sauce, brown sugar, and crushed peppercorns together in a bowl until the sugar dissolves completely.

5. 5

   Pour the vinegar mixture carefully around the chicken rather than straight over the top so you do not wash off the browned seasoning on the skin.

6. 6

   Tuck the dried bay leaves down into the liquid between the chicken thighs.

7. 7

   Cover and cook on low for 4 to 5 hours, resisting the urge to uncover and stir during the first 3 hours because opening the lid drops the braising temperature dramatically and toughens the meat.

8. 8

   Check that the chicken is tender and pulling cleanly away from the bone with an internal temperature of at least 175°F, then discard the bay leaves.

9. 9

   Garnish the top with the sliced scallions right before serving.

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