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Prep Time
00:00
Cook Time
4 hrs 30 mins
Temp
High
Yield
Serves 4
This is a classic dish from the Philippines, modified to work great in the slow cooker. This is the easiest and the most tastiest chicken dinner you will ever make.
Ingredients
- 8 frozen chicken thighs
- 1/2 Cup soy sauce
- 1 Cup water
- 1/2 Cup vinegar
- 2 cloves of garlic
- 2 Teaspoons coarse ground black pepper
- 2 bay leaves
Directions
-
Step One
Put all ingredients into slow cooker.
-
Step Two
cook on HIGH 4.5 hours, serve over rice
Tessa
Perfect! It tasted exactly as my mom made it. Thank you! This is definitely a keeper. :)
Crockin Girls
Also, you can cook it on low for about 7 hours.
Crockin Girls
If you put it in frozen, you can add about an hour to the cook time.
Elizabeth
I am going to make this sometime this next week. Can I put this in for 7-8 hours if I have it frozen?
Melissa
My mother has been making this since before I was born. It is one of my top favorite meals!! She uses drumsticks. Love love it!
Lisa
I like chicken breasts…..how many should I use in place of thighs? Any prep/cooking time deviations?
MRB
So easy and delicious. My family loved it. I halved the recipe, using only 4 frozen thighs and half of the rest of the ingredients. (I did use garlic powder instead of fresh garlic; I didn’t have any fresh on hand.) I cooked on low for 3.5 hours. I served it over rice with fresh chives on top, like in the picture.
debbie
Can you serve the sauce, also?
margaret
Yes…you can cook on low for 7-8 hrs, Chicken should be moist, but still firm enough to be intact with the bone. Caution…do not over cook. You don’t want pull pork.
Nicole
Just made this for supper. So easy and taste was fabulous. Family loved it. This will be a regular in our house.
Sheri F.
Can this recipe be cooked on low? If so, for how long?
margaret
I forgot to add that you can use unfrozen chicken thighs too. I used frozen because I didn’t have time to defrost. That’s why I love this recipe so much, it’s easy and versatile.
margaret
You can take the skin off for a low fat version, but leave the bone in. The bone gives it a richer flavor. Everyone…Please leave a review and rating. Thanks to all for trying my recipe.
Nicole
Is it okay to leave the skin and bone in on the thighs?
Sarah
Excellent recipe! Lot’s of flavor. Will make it again. Served with steamed white rice and stir fry vege’s!
margaret
I used regular white vinegar.
Camille M.
What kind of vinegar do you use?
margaret
The bay leaves will add that special, what is that flavor. If you don’t like the taste of it, trying using less leaves. Margaret
Niki
Can this be made without the bay leaves? or would the flavor be to drastically impacted?
Brianne
Made this and it was so easy and amazing… My in laws loved it as well.
Nicole
I made this wonderful dish last night and my husband was wow this is so good please make it again . I love when he tells me to make dishes again . Thank you cracking girls !