Slow cooker Adobo Chicken

Now, my peeps, this little gem is Chicken Adobo in a Crockpot. Or a Slow Cooker. Whatever term you fancy. I can't take credit for the base recipe, however I did tweak it, so... it's mine now. Thanks Peter! It's easy, it's hands off, and it comes out perfect every time. And as a bonus, people think you slaved over this for hours. Suckers! 

The ingredients: 

½ cup balsamic or apple cider vinegar 

½ cup regular soy sauce

1 tsp. ground or fresh grated ginger

4-6 garlic cloves, peeled

1 red onion

2 bay leaves

1 tbsp. black pepper

1 tsp. brown sugar

1 large package of chicken thighs, or thighs/drumsticks mix  (roughly 10-12, or until your slow cooker screams "No More"!)

1/2 bunch chopped green onions or chives, for serving 

The How To: 

Remove skin from chicken, place in bottom of cooker (the chicken, not the skin). You could, technically, leave the skin on, but you and I both know that you could probably loose a few lbs, so let's just follow my directions, mmkay? Peel garlic and onion, chop roughly, mix with ginger and add to the chicken.  

Mix Vinegar, Soy Sauce, Brown Sugar, and Pepper in a separate bowl.  Taste and adjust the soy sauce/vinegar.  You can always add more vinegar if you like it tangy, but you can't take it out, yo!  

Add sauce to chicken and hand mix so all ingredients are mingling in a friendly fashion.  It doesn't have to be perfect, people. Add the bay leaves and fire that sucker up to cook on low for 8 hours. Don't blame me for the electrical fire you started in your absence b/c you still own the janky Crockpot your grandma gave you form the 60's. 

Meal will be ready and willing in about 8 hrs. Serve over rice and add chopped green onions as a garnish. Congratulate yourself for a job well done, and make sure to credit me for this recipe. TTYL!