This is a lovely recipe from “Pinch of Yum” food blogger. Wonderful for a large family gathering as you make it and walk away for 4 hours

Serves 12

3lbs or more of boneless, skinless chicken thighs (Don’t use breasts as they will become horribly dry)
1 cup soy sauce
1/2 cup white cane vinegar (or rice vinegar or cider vinegar)
10 cloves garlic, peeled and smashed
3 bay leaves
1/2 tsp whole black peppercorns
1/4 cup + 2 tbsp honey
2 tbsp cornstarch
fresh cilantro for topping
lime for topping
rice for serving

Place the chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns and 2 tbsp honey in a large plastic ziplock style bag (or divide between two bags).
Store in the refrigerator for a few hours or overnight to let the chicken marinate

Pour the ingredients in the bag directly into the crock pot.
Cook on low for 3 hours or until the chicken is cooked.
Remove the chicken, shred with two forks and set aside.

Drain the sauce to remove the bay leaves, peppercorns and garlic. Transfer to a saucepan, stir in 1/4 cup honey and bring to a low simmer.
Whisk the cornstarch with 1/4 cup water and pour into the warm sauce. Simmer until thickened slightly into a glaze. Serve as an additional topping for the chicken.

Top the chicken with a squeeze of lime juice if you want, fresh herbs if you want ( I like cilantro even though that’s not really Filipino) and serve the whole thing over steaming hot white rice.