Chicken Adobo Slow Cooker Recipe

Chicken Adobo Slow Cooker Recipe

Ingredients

Serves 6

Active Time 10 minutes

Pressure/Manual (High); Saute Natural/Quick Release

• ½ cup white vinegar
• ¼ cup soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons minced garlic
• 1 tablespoon brown sugar
• 1 teaspoon whole black peppercorns, coarsely crushed
• 1 teaspoon red pepper flakes (optional)
• 3 bay leaves
• 6 bone-in, skin-on chicken thighs

Method

1. In a large bowl, combine the vinegar, soy sauce, oil, garlic, brown sugar, peppercorns, red pepper flakes, and bay leaves
2. Stir to combine
3. Add the chicken thighs and toss well to coat
4. Allow the chicken to stand at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours
5. Transfer the chicken and marinade to the Instant Pot
6. Secure the lid on the pot
7. Close the pressure-release valve
8. Select MANUAL and set the pot at HIGH pressure for 8 minutes
9. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
10. Meanwhile, preheat the broiler
11. Line a baking sheet with aluminum foil
12. Transfer the chicken to the prepared baking sheet
13. Broil until the skin crisps, 3 to 5 minutes
14. Meanwhile, select SAUTE on the Instant Pot and simmer the sauce until it has thickened, 3 to 5 minutes
15. Select CANCEL
16. Transfer the chicken to a platter
17. Pour the sauce over the chicken and serve

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