Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 1/2 cup soy sauce
  • 1/3 cup cane vinegar
  • 6 cloves garlic, smashed
  • 3 dried bay leaves
  • 1 tbsp whole black peppercorns
  • 1 tbsp brown sugar

Instructions:

  1. In a small mixing bowl, whisk together the soy sauce, vinegar, brown sugar, and smashed garlic until the sugar is mostly dissolved.
  2. Place the chicken thighs and halved baby potatoes into the slow cooker.
  3. Pour the braising liquid over the meat and potatoes, ensuring every piece is well-coated. Tuck the bay leaves and whole peppercorns into the liquid.
  4. Cover and cook on Low for 6 hours until the chicken is tender enough to pull away from the bone with a fork.
  5. Carefully remove the chicken and potatoes to a platter. To thicken the sauce, turn the slow cooker to High for 30 minutes without the lid, or transfer the liquid to a skillet and boil for 10 minutes.
  6. Pour the concentrated mahogany glaze back over the chicken and potatoes before serving.