Slow Cooker Adobo Chicken

The bones of the chicken legs just fell out of the juicy meat.

That was my first experiance with this Filipino dish out of the Crock Pot, when I scooped out the first piece of the chicken.
I marinated the pieces nearly 12 hours in vinegar, soy sauce and ginger. The vinegar breaks down the protein in the meat and this makes a juicy chicken.

Recipe:
1 whole freerange chicken
1/2 cup white vinegar
3/4 cup soy sauce less salt
1 tbsp brown sugar
3 slices fresh ginger
2 white onions
8 cloves of garlic
10 peppercorns
4 bay leaves
200 ml chicken stock

Break the chicken down into its parts. Do not throw out the carcass, make the stock.

Use a ziplock bag and put chicken, vinegar, soy sauce and ginger in. Close and put into the fridge for up to 10 hrs.

Pour it into the Crock Pot. Add sugar, chopped onions and whole peeled garlic and bay leaves and pepper
Add enough chicken stock to come up to the chicken.
Close the lid and set on low for 7 hours.
Serve on Basmati rice.