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
Scale
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
