Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup cane vinegar
  • 1 cup water
  • 1 tbsp brown sugar
  • 6 cloves garlic, smashed
  • 3 dried bay leaves
  • 1 tsp whole black peppercorns

Instructions:

  1. Optional: Sear the chicken thighs in a skillet over medium-high heat for 3-4 minutes per side until the skin is mahogany-colored.
  2. Place the smashed garlic, peppercorns, and bay leaves at the bottom of the slow cooker, then nestle the chicken on top.
  3. Whisk together the soy sauce, vinegar, water, and brown sugar in a small bowl, then pour the mixture over the chicken.
  4. Cover and cook on Low for 7-8 hours or High for 4-5 hours until the meat is tender enough to pull away from the bone.
  5. Remove the chicken to a platter. Pour the braising liquid into a saucepan and simmer over medium-high heat for 10 minutes until thickened into a glossy glaze.
  6. Pour the reduced sauce back over the chicken and serve.