Crockpot Chicken Adobo

Chicken adobo is a very easy Filipino dish that Doug loves. It is super easy and so tasty. Traditionally, adobo is made with either chicken pieces (with the bones and skin) and/or pork. I prefer to use boneless, skinless thighs. With the boneless meat, this is easily made on the stovetop, but I really like the flavors that evolve with a longer cooking time. When I do it on the stove, I add potatoes to the mixture. I haven’t tried adding them in the crockpot version.

3 to 5 pounds of chicken
2/3 cup soy sauce
4 cloves garlic, smashed
1 tsp black pepper
1/2 tsp salt
1/3 cup vinegar (it doesn't matter what kind of vinegar you use.)
1 yellow onion, chopped into big pieces

Chop the onion and place it in the bottom of the crockpot. Add the garlic. salt and pepper. If using boneless meat, put it in the crockpot FROZEN. If using bone-in meat, put it in thawed. Pour the vinegar and soy sauce onto the chicken, and add a little splash of water (maybe 1/4 cup). Cook on high for 4 hours, or low for 6 -7 hours. Serve with rice and veggies.