Ingredients
8
bone-in skin-on chicken thighs (3 1/2 to 4 lb total)
1
teaspoon salt
1/4
cup unseasoned rice vinegar
3
tablespoons soy sauce
10
to 12 garlic cloves, peeled (about 1 whole head)
1
tablespoon whole black peppercorns
2
bay leaves
Cooked white rice, if desired
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. Heat nonstick 10-inch skillet over medium-high heat; season chicken thighs with salt. Add half of the chicken thighs in single layer to skillet, and cook 8 to 10 minutes or until brown on both sides; transfer to slow cooker. Repeat with remaining chicken thighs.
Add vinegar, soy sauce, garlic, peppercorns and bay leaves to slow cooker. Cover and cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Before serving, remove chicken to serving platter; pour liquid from slow cooker through strainer, discarding peppercorns and bay leaves. Serve chicken and garlic with cooked white rice and some of the strained sauce.
