Ingredients
1tbspolive oil
8 chicken thighs
1headgarlic
2wholejalapenoor serrano chilis
1cuponiondiced
4bay leaves
kosher salt
black pepperfreshly ground
¾ cupapple cider vinegar
½cuplow sodium soy sauce
¼ cupbrown sugar
Preparation
Heat the olive oil in large skillet over medium heat.
Season the chicken with salt and pepper. Cook the chicken in the skillet until golden brown and crispy on all sides for approximately 10 to 15 minutes and transfer to the slow cooker.
Cut the garlic lengthwise to expose the top of the garlic cloves being careful not to break the bulb apart. Place the garlic with the chicken in the slow cooker.
Thinly slice the chilis removing the seeds to make it less spicy, if desired. Add to the slow cooker along with diced onions.
In a small bowl, whisk together the sauce ingredients and pour over the chicken. Top with the bay leaves.
Cover the slow cooker and cook for 4 hours on high or 6 to 7 hours on low.
Remove bay leaves. Serve the chicken over white rice and spoon the sauce over the chicken.
