Chicken Adobo

Ingredients

2 yellow onions, halved and thinly sliced
1-inch piece fresh ginger, peeled and cut into 4 slices
6 cloves garlic, crushed
3.5 lbs. skinless, bone-in chicken thighs, trimmed of excess fat
Salt and freshly ground pepper
3/4 C white wine vinegar
1/2 C soy  sauce
1 T sugar
2 limes, cut into wedges

OVEB: Preheat the oven to 350°F. Evenly spread half of the onion slices in the bottom of a large Dutch oven. Top with the ginger and garlic, distributing them evenly. Arrange the chicken thighs in a single layer over the onions and seasonings. Sprinkle with 1 teaspoon pepper and 1/4 teaspoon salt and top with the remaining onion slices. Drizzle with the vinegar and soy sauce and sprinkle with the sugar. Cover and cook until the onions are soft and the chicken is opaque throughout and very tender, about 2 hours.

SLOW COOKER: Evenly spread half of the onion slices in the bottom of a slow cooker. Top with the ginger and garlic, distributing them evenly. Arrange the chicken pieces in a single layer over the onions and seasonings. Sprinkle with 1/4 teaspoon salt and 1 teaspoon pepper and cover the chicken evenly with the remaining onion slices. Drizzle with the vinegar and soy sauce, and sprinkle with the sugar. Cover and cook until the onions are soft and the chicken is opaque throughout and very tender, 4 hours on the high-heat setting or 8 hours on the low-heat setting.
Remove and discard the ginger and garlic cloves. Transfer the chicken and sauce to warmed plates. Serve at once with the lime wedges.