Slow Cooker Adobo Chicken

This is a recipe I've had 'pinned' for a while. While I had not heard of it before the ingredients looked good.
I made it today with boneless chicken thighs and it was worth making again. It cooked really fast though. I think I'll do it with chicken with the bone in next time.
I reduced the sauce down in the slow cooker (using the browning setting) and it made a really intensely flavoured sauce...best used sparingly but well worth using.
It had quite a bite from the cayenne pepper. To cater for the little person, I just left the sauce off.

Slow Cooker Chicken Adobo 

Yields 4-6 servings

• 1 teaspoon olive oil
• 2 shallots, minced
• 6 cloves garlic, minced
• 3 tablespoons brown sugar
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 2 bay leaves
• 1/2 cup chicken stock
• 1/3 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 pounds chicken thighs, fat trimmed
• Brown rice, for serving

Mix ingredients, add chicken and coat well.

Cook on low for 6 hours.

Remove chicken and put in dish to grill in oven.

Strain remaining liquid, then simmer 8-10 minutes to reduce by half.

Baste chicken with liquid then  grilling for about 2 minutes on each side.

Serve with rice.