Crock Pot Filipino Adobo Chicken Thighs

This recipe was inspired by a question from Leslie at CrossFit Carbon. It looked and sounded so good and easy to prepare, I had to come up with my own version to share. So here it is. I will definitely be making this one again. If you don't like spice, don't let the jalapeno scare you off. It adds a nice flavor without much heat. I actually left the seeds in the jalapeno for more heat and it was still pretty mild. This chicken was great served with sauteed cauliflower and chard.

Adapted from skinnytaste.com.

Serves 4.

Ingredients
8 bone-in, skinless chicken thighs
1/3 cup coconut aminos
1/3 cup apple cider vinegar
1 small head garlic, cloves peeled and smashed
6 ground peppercorns
4 bay leaves
1 jalapeno pepper, chopped

Preparation

1. Combine aminos, vinegar, garlic, jalapeno, and pepper in a dish or resealable plastic bag.
2. Add chicken and marinade for one hour to overnight (ideal).
3. Place chicken with marinade in a crock pot and place bay leaves on top.
4. Cover and cook on low for 7 hours or until cooked through.
5. Carefully pour pan juices into a small sauce pan. Reduce over medium heat for about 15 minutes. (Use this time to make your side dish.)
6. Discard bay leaves and serve with sauteed cauliflower and chard or your favorite veggie side.