Slow Cooker Chicken Adobo Recipe
Sink your fork into pure Filipino comfort with this Slow Cooker Chicken Adobo—tender, juicy chicken thighs lovingly braised in a tangy, garlicky soy-vinegar sauce until they’re practically falling off the bone. This dish is so fragrant and deeply flavorful, you’ll be amazed that it comes together with just a handful of pantry ingredients and the magic of your trusty slow cooker. Whether you’re new to Filipino cuisine Main Course.
Ingredients You’ll Need
Making Slow Cooker Chicken Adobo couldn’t be simpler: the ingredient list is short, but every element is essential for achieving that trademark savory, slightly tangy, and aromatic sauce. Pick up these basics, allow them to mingle in your slow cooker, and prepare for kitchen alchemy!
- Chicken thighs: Bone-in, skin-on pieces become meltingly tender and infuse flavor throughout the sauce.
- Soy sauce: Classic umami goodness—a must for that savory, salty backbone.
- White vinegar: Brings brightness and that signature adobo tang to balance the richness.
- Water: Helps create enough liquid for a deeply flavorful braise without overpowering the flavors.
- Garlic: Smashed cloves impart bold, aromatic flavor; don’t be shy with the amount!
- Bay leaves: Contribute floral, herbal notes that round out the sauce.
- Whole black peppercorns: Add a gentle, earthy kick and visual appeal to the finished dish.
- Brown sugar (optional): If you like a hint of molasses sweetness to mellow the tang, toss in a spoonful.
- Onion: Sliced thin, it melts into the sauce and deepens the adobo’s complexity.
- Oil (optional): For browning chicken, which intensifies the flavor and gives the skin a head start on color.
- Green onions or parsley: Chopped and scattered on top, they bring a welcome freshness for serving.
How to Make Slow Cooker Chicken Adobo
Step 1: Sear the Chicken (Optional, but Recommended)
If you have a few extra minutes, quickly browning your chicken thighs skin-side down in a hot skillet is a game changer! This step caramelizes the skin and builds fantastic depth in the finished dish, lending both flavor and color. But don’t sweat it if you’re short on time—the recipe will still shine without this step.
Step 2: Layer Everything in the Slow Cooker
Nestle the chicken (skin side up, for maximum flavor) right into your slow cooker. Pour in the soy sauce, white vinegar, and a splash of water. Scatter in the smashed garlic cloves, bay leaves, peppercorns, brown sugar (if you want that subtle sweetness), and the sliced onion. No need to fuss—just layer and get ready for effortless transformation!
Step 3: Slow Cook to Juicy Perfection
Set your slow cooker to low and let it work its wonders for 6 to 7 hours, or turn it up to high for 3 to 4 hours if you need dinner on the table faster. You’ll know your Slow Cooker Chicken Adobo is done when the chicken is fall-apart tender and infused with heady aromatics.
Step 4: Thicken the Sauce
About half an hour before serving, remove the lid to let the sauce reduce a bit and intensify in flavor. Craving an even thicker, more luscious sauce? Transfer it to a saucepan and simmer on the stove until it’s just right for drizzling.
Step 5: Serve with Rice & Garnish
Spoon the chicken and plenty of its glorious sauce over fluffy steamed rice. Finish with a generous sprinkle of chopped green onions or fresh parsley for a pop of color and freshness. Dive in—this is comfort food at its finest!
How to Serve Slow Cooker Chicken Adobo
Garnishes
No bowl of Slow Cooker Chicken Adobo is truly complete without a scattering of bright green onions or fresh parsley. These garnishes cut through the richness, adding color, crunch, and a subtle herbal lift to every bite.
Side Dishes
The all-time classic is steaming hot white rice, which soaks up all that luscious sauce. But don’t stop there—this adobo is also fantastic alongside garlicky sautéed greens, buttered corn, or a simple cucumber salad for freshness and crunch.
Creative Ways to Present
Get a little playful and serve your Slow Cooker Chicken Adobo tacos-style in warm tortillas, or pile shredded chicken and sauce on a crusty roll for an irresistible sandwich. For a party-friendly twist, transfer everything to a serving platter, spoon sauce over, and let guests help themselves buffet-style.
Make Ahead and Storage
Storing Leftovers
Have leftovers? Lucky you! Store cooled Slow Cooker Chicken Adobo in an airtight container in the refrigerator for up to 4 days. The flavors deepen and mingle, making each reheated bite even more satisfying.
Freezing
This dish is a meal prep superstar—cool completely, then freeze in portions. It will keep beautifully for up to 2 months. Just thaw overnight in the fridge before reheating and serving.
Reheating
To reheat, gently warm the chicken and sauce in a saucepan over low heat or in the microwave until hot throughout. If the sauce thickens too much, just add a splash of water to loosen it back up for perfect spooning over rice.
FAQs
Can I use chicken drumsticks or breasts instead of thighs?
Absolutely! Drumsticks are a great swap and become equally tender and flavorful. Breasts will work too, but keep a close eye—they cook a bit faster and can dry out if overcooked.
Do I need to marinate the chicken before cooking?
No need to marinate—the beauty of Slow Cooker Chicken Adobo is that the long, gentle cook time lets the flavors infuse deeply into the meat without any extra prep. Just layer and go!
What if I want my adobo spicier?
Spice lovers, rejoice: simply toss a sliced chili pepper or a pinch of red pepper flakes into the slow cooker with the other ingredients. Adjust to your heat preference for a warming kick.
Is it okay to skip the browning step?
Yes! Browning boosts flavor and adds color, but your Slow Cooker Chicken Adobo will still be delicious if you skip this step, especially on busy nights.
How do I make the sauce thicker?
For a thicker sauce, remove the chicken at the end of cooking and simmer the liquid on the stove until it’s reduced to your liking. This concentrates the flavors and makes a perfect glaze for rice.
Final Thoughts
Gather your ingredients, fire up the slow cooker, and let Slow Cooker Chicken Adobo bring joy and comfort to your dinner table. It’s a no-fuss, flavor-packed recipe that’ll have everyone coming back for seconds—give it a try and you’ll soon have a new favorite in your home-cooked rotation!
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Slow Cooker Chicken Adobo Recipe
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Chicken Adobo recipe is a Filipino classic that delivers tender, flavorful chicken in a savory and slightly tangy sauce. Perfect for a busy day, the slow cooker does all the work for you, infusing the chicken with the rich flavors of soy sauce, vinegar, and garlic. Serve this delicious dish over rice for a satisfying meal that the whole family will love.
Ingredients
Chicken Adobo:
- 2 ½ pounds bone-in, skin-on chicken thighs
- 1/2 cup soy sauce
- 1/3 cup white vinegar
- 1/4 cup water
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon brown sugar (optional)
- 1 small onion, sliced
- 1 tablespoon oil for browning (optional)
Garnish:
- Chopped green onions or parsley
Instructions
- (Optional) Browning: In a skillet over medium-high heat, sear the chicken thighs skin-side down until browned, about 3–4 minutes.
- Cooking in Slow Cooker: Place the chicken thighs in the slow cooker. Add soy sauce, vinegar, water, garlic, bay leaves, peppercorns, brown sugar, and sliced onion. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Thickening Sauce: Remove the lid during the last 30 minutes to thicken the sauce, or simmer it down on the stove.
- Serving: Serve the chicken with rice, spooning sauce over the top. Garnish with chopped green onions or parsley.
Notes
- For a thicker sauce, reduce it separately on the stovetop after cooking.
- Chicken drumsticks can be used instead of thighs.
- For a spicier version, add a sliced chili pepper or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Filipino
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 320
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 110 mg
