Categories: Chicken, Filipino, Main Dish, Slow Cooker
Ingredients
- 1 (3 lb) frying chicken, skinned and cut into serving pieces
- 5 garlic cloves, crushed
- 2 bay leaves
- 3/4 cup soy sauce (low sodium is ok)
- 1/4 cup apple cider vinegar
- 1 tablespoon finely grated fresh peeled gingerroot
- 1/4 teaspoon crushed black peppercorns
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/4 cup chicken stock
- green onion, sliced (for garnish)
Directions
-
Place chicken pieces in a slow cooker.
-
Add in garlic, bay leaves, soy sauce, vinegar, ginger, peppercorns, and brown sugar; toss until thoroughly mixed.
-
In a small bowl, combine the cornstarch and chicken stock; mix to form a slurry; add to slow cooker and gently stir.
-
Cover and cook on LOW for 6-8 hours, until the meat is very tender.
-
Leave the chicken pieces whole or shred the meat.
-
Serve at once, garnished with the green onions.
-
**Serve with white rice and stir-fried vegetables.