Slow Cooker Filipino Chicken Adobo

Ingredients

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• ½ cup distilled white vinegar
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• ¼ cup soy sauce
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• 2 tablespoons minced garlic
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• 1 tablespoon olive oil
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• 1 tablespoon brown sugar
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• 1 teaspoon black peppercorns, roughly cracked
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• 2 bay leaves
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• 1 large onion, sliced
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• 1 ½ pounds bone-in, skin-on chicken thighs
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• 1 tablespoon chopped scallions
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Instructions

1. 1
   Whisk together vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a medium bowl until sugar is dissolved. Stir in bay leaves.
2. 2
   Line the bottom of a multi-functional pressure cooker (such as Instant Pot) with onion slices. Place chicken thighs over onion and pour vinegar mixture over the top. Close and lock the lid.
3. 3
   Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 minutes for pressure to build.
4. 4
   Line a baking sheet with aluminum foil.
5. 5
   Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer chicken thighs to the prepared baking sheet, skin-side up. Select Sauté function and cook until sauce thickens, 3 to 5 minutes.
6. 6
   Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
7. 7
   Cook chicken under the preheated broiler until skin is crispy, 6 to 8 minutes. Transfer chicken to a serving plate and spoon sauce over the top. Garnish with scallions.