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Ingredients5 h 10 m servings 581
Original recipe yields 8 servings
- Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
- Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).
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- Cook's Note:
- You can use 4 pounds skinless, boneless chicken thighs instead, if preferred.
Per Serving: 581 calories; 35.4 3 58.5 212 1095 Full nutrition
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