Categories: Chicken, Filipino, Main Dish, Slow Cooker

Ingredients

• 1 (3 lb) frying chicken, skinned and cut into serving pieces
• 5 garlic cloves, crushed
• 2 bay leaves
• 3/4 cup soy sauce (low sodium is ok)
• 1/4 cup apple cider vinegar
• 1 tablespoon finely grated fresh peeled gingerroot
• 1/4 teaspoon crushed black peppercorns
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1/4 cup chicken stock
• green onion, sliced (for garnish)

Directions

1. Place chicken pieces in a slow cooker.

2. Add in garlic, bay leaves, soy sauce, vinegar, ginger, peppercorns, and brown sugar; toss until thoroughly mixed.

3. In a small bowl, combine the cornstarch and chicken stock; mix to form a slurry; add to slow cooker and gently stir.

4. Cover and cook on LOW for 6-8 hours, until the meat is very tender.

5. Leave the chicken pieces whole or shred the meat.

6. Serve at once, garnished with the green onions.

7. **Serve with white rice and stir-fried vegetables.

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