sunday supper: not a pretty picture

I cannot blame my poor photography skills for this one. The fact of that matter is, if you put a chicken in a slow cooker for seven hours, it is generally not going to be attractive. It will, however, be extremely tasty. This is a slow cooker version of the Filipino classic Chicken Adobo. Adobo is a simple combination of soy sauce, vinegar, crushed garlic, peppercorns, and bay leaves and is traditionally made with pork or chicken or both. Some people like to brown the meat after cooking for a nice crisp edge, but because this version cooks for so long, I don't recommend attempting it, the chicken just falls completely off the bones. That, of course, is a good thing in itself. Seven hours in it's salty, tangy bath and the chicken was completely infused with flavor, lovely and tender, and perfect comfort food on a cold Sunday. I went off to spend a lovely day knitting at Leah's house and came home to the delicious aroma of a hot dinner. I love slow cookers. Recipe after the jump:

SLOW COOKER CHICKEN ADOBO

1 3-pound chicken, cut into parts (or parts of your choice)
1 large sweet onion, sliced
1 cup plus two tablespoons of soy sauce
1 teaspoon black peppercorns
10 cloves garlic, crushed
3/4 cup white vinegar
1 cup water
2 bay leaves

Place chicken pieces in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Add the peppercorns and bay leaves. Cook on Low for 6 to 7 hours. Depending on the fattiness of the chicken, you may end up with quite a bit of fat on the surface of the liquid, I prefer to skim some of it off so that it is not so greasy, but this is to your taste. Serve over steamed white rice.