Ingredients
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6 pounds skin-on, bone-in chicken thighs
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2 teaspoons whole black peppercorns
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12 cloves garlic, smashed and peeled
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4 bay leaves
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½ cup soy sauce
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1 cup distilled white vinegar
Directions
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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.
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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).
Cook's Note:
You can use 4 pounds skinless, boneless chicken thighs instead, if preferred.
Nutrition Facts (per serving)
| 581 | Calories |
| 35g | Fat |
| 3g | Carbs |
| 59g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 581 | |
| % Daily Value * | |
| Total Fat 35g | 45% |
| Saturated Fat 10g | 50% |
| Cholesterol 212mg | 71% |
| Sodium 1095mg | 48% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 0g | |
| Protein 59g | 117% |
| Vitamin C 2mg | 2% |
| Calcium 41mg | 3% |
| Iron 4mg | 20% |
| Potassium 565mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
