Ingredients
8
8 servings
- •6 pounds skin-on, bone-in chicken thighs
- •2 teaspoons whole black peppercorns
- •12 cloves garlic, smashed and peeled
- •4 bay leaves
- •½ cup soy sauce
- •1 cup distilled white vinegar
Instructions
- Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
- Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).
Nutritional Facts
Per 8 servings
- Calories: 581
- Carbohydrate: 3g
- Fat: 35g
- Fiber: 0g
- Protein: 59g
- Sugar: 0g
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