I got this recipe from my blog friend Shannon. It is a Filipino recipe and not only was it delicious, but it was super inexpensive to make. I did a few things different--I added frozen broccoli because I wanted to add a veggie to this one dish meal and I also put the peppercorns in a tea infuser because I do not like crunching on peppercorns. Shannon suggested reducing the sauce, and although it was still good, I would recommend it for a more flavorful sauce. Additionally, I would add the frozen broccoli about 30 minutes before the dish is done because if it sits in the stew all day, it will get mushy.
1 lb chicken thighs ($2.50 on sale)
1 12 oz package of frozen broccoli ($1.99)
1 medium yellow onion, sliced into half rings ($0.30)
1/2 cup water
1/2 cup soy sauce (stocked in the pantry)
1/2 cup white wine vinegar (stocked in the pantry)
peppercorns (stocked in the pantry)
8 crushed garlic cloves (stocked in the pantry)
2 bay leaves (stocked in the pantry)
brown rice (stocked in the pantry)
1) Place the chicken thighs in the bottom of the slow cooker and cover them with the onions and frozen broccoli. Put the seasonings over the veggies.
2) Mix the water, soy sauce and white wine vinegar in a separate dish and pour it over the veggie chicken mixture
3) Let it cook on low for 6-8 hours. Serve over brown rice.
This meal is a little over $5 and for about 5 servings.