Chicken adobo, slow cooker style

There have to be dozens of ways (if not more) to make Chicken Adobo, the delicious tangy Filipino dinner.  I like making it in a slow cooker, since that allows the flavors to really merge.  Serve it in a shallow bowl so that you can slop the tasty sauce all over it and not lose any.  Bread sops it up really well.

Chicken Adobo

8 chicken thighs, skinless
1/3 c soy sauce

3/4 c cider vinegar
8 garlic cloves, peeled and coarsely chopped
4 bay leaves
2 t freshly ground pepper
Chopped root vegetables, Brussels sprouts, or squash
1 (14 oz) can coconut milk 
1 scallion, sliced thinly

Soak the chicken in the soy sauce in a zip-loc bag for about an hour.  Place chicken and sauce in a slow cooker, along with the cider vinegar through the pepper.  Turn onto high and cook until just boiling.  Turn down and let cook for at least 3 hours.  Add vegetables 2 hours before serving.  About 10 to 15 minutes before serving, pour off most of the sauce into a non-stick skillet.  Add the coconut milk, bring to a boil, lower the heat and reduce the sauce.  Return it to the pot; serve with scallion garnish.