Ingredients:

  • 1.36 kg (3 lbs) bone in, skin on chicken thighs
  • 500g (2 large) Yukon Gold potatoes
  • 120 ml (0.5 cup) Filipino cane vinegar
  • 120 ml (0.5 cup) low sodium soy sauce
  • 120 ml (0.5 cup) unsalted chicken broth
  • 50g (0.25 cup) brown sugar
  • 12 cloves garlic, smashed
  • 3 dried bay leaves
  • 1 tbsp whole black peppercorns
  • 1 yellow onion, sliced into thick rings

Instructions:

  1. Prep the aromatics. Smash 12 cloves of garlic and slice 1 yellow onion into thick rings.
  2. Layer the base. Place the onion rings and quartered Yukon Gold potatoes at the bottom of the slow cooker.
  3. Arrange the chicken. Lay the 1.36 kg of chicken thighs on top of the vegetables, skin side up.
  4. Whisk the braising liquid. Combine 120 ml cane vinegar, 120 ml soy sauce, 120 ml chicken broth, and 50g brown sugar in a bowl.
  5. Pour and season. Pour the liquid over the chicken, then scatter the 3 bay leaves and 1 tbsp peppercorns.
  6. Start the cook. Cover and cook on high for 4 hours until the chicken is tender and pulling away from the bone.
  7. Skim the fat. Use a wide spoon to gently remove any excess oil floating on the surface of the sauce.
  8. Optional finish. Broil the chicken on a sheet pan for 3 minutes until the skin is golden and crackling.
  9. Reduce the sauce. If you prefer a thicker glaze, simmer the liquid in a small saucepan for 10 minutes.
  10. Serve and rest. Let the meat sit for 5 minutes before serving over rice to allow the juices to redistribute.