This Slow Cooker Chicken Adobo is a perfect dish to add variety to your weekly dinner menu. The sauce is tangy and goes perfect over rice with steamed vegetables.
Hi Slow Cooker Friends! This is my 4th edition of Vintage Slow Cooker Recipe of the Month. I have seen recipes for Slow Cooker Chicken Adobo all over Pinterest and YouTube, all have rave reviews. Chicken Adobo is a Philippine dish, the sauce for this recipe is heavy in vinegar and soy sauce. I was trying to figure out where soy sauce belonged in a Philippine dish, so I researched and found on Wiki that Chinese traders introduced soy sauce to replace the traditional salt in this dish. I added a cup of chicken broth to soften out the hardness of the vinegar and soy, it worked very well.
See below I add the garlic and bay leaves on top. After the meal is done cooking I can easily fish the garlic and bay leaves out. I left the peppercorns in for serving because I was too lazy to fish those out. Beware though if you bite into a peppercorn it will be spicy.
I can’t put into words how good the sauce is. It would taste good as a broth soup, it’s that tasty.
I couldn’t be happier how this chicken and sauce turned out. My husband who has had more crock pot meals than he could ever want in his lifetime LOVED this meal. My daughter loved this too, though I had to cook up noodles to go with her chicken because she still refuses to eat rice. Just when I think I couldn’t eat a better crock pot meal than the last one I made, this one takes the cake!
Slow Cooker Chicken Adobo
Ingredients
- 5 skin-on bone-in chicken thighs
- 2-3 Tbsp. cooking oil
- Ā¼ cup reduced sodium soy sauce
- Ā¼ cup white vinegar
- 1 cup chicken broth
- 1 cup white onion
- 3 garlic cloves left whole
- 3 small slices of peeled fresh ginger root
- 2 bay leaves
- 8 black peppercorns
Serving suggestions:
- Steamed white rice
- Steamed vegetables
Slow Cooker Size:
- 4 quart or larger
Instructions
- Set a large skillet over medium-high heat. When the pan is hot add enough of the oil to coat the bottom of the pan. Brown the chicken on both sides. Add the chicken to the slow cooker.
- In a medium sized bowl whisk together the soy sauce, vinegar, chicken broth and onion. Pour this mixture over the chicken.
- Add the garlic cloves, ginger slices, bay leaves and peppercorns on top of the chicken.
- Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
- Remove bay leaves, and garlic cloves if desired.
- Serve and enjoy!
Video
Notes
Nutrition
You may also like: Slow Cooker Chuck Wagon Chili {Last Month’s Vintage Recipe of the Month}
Michelle Ruiz says
March 14, 2016 at 9:10 amWaaoooo !!!!! This recipe looks great. let’s invent. Regards from Dominican Republic.
Rosalina Samson says
March 14, 2016 at 12:44 pmI hate to correct your chicken adobo,you try improvise the way it is cook, But I am a Filipino and we boil the chicken with vinegar, water,soy sauce , bat leaf, ground pepper, the garlic need to be pounded and boil them altogether, when the chicken is tender, then I fried the chicken along with garlic that you boiled along with chicken. I do not measure the vinegar, water and soy sauce. When you fried the chicken adobo that is how you would smell how the chicken adobo is being cooked and yes it is good with boiled rice, I like mine mine with slice tomatoes, cilantro with some squeeze lemon juic and for desert is ripe mango.
Sarah Olson says
March 14, 2016 at 1:43 pmYour authentic version sounds delicious Rosalina! I made this recipe so it can be simply made in the slow cooker, I’m sure there are many versions of this delicious meal!
Marilen says
April 30, 2019 at 10:30 amI’m glad there’s a way to cook this..I love slow cooker meals..its handy and helpful, especially when your busy parent..Thank you for this š
Christie says
March 18, 2016 at 12:37 pmOh my gosh does this sound delicious and I love that you adapted it for the slow cooker.
The Foodie Affair says
March 18, 2016 at 6:23 pmI’m drooling over this dish! Such a popular meal when we lived in Hawaii. Printing so I can make this soon!
reneeskitchenadventures says
March 18, 2016 at 6:38 pmThis looks so delicious. I can just imagine how wonderful it tastes with those ingredients. I’m going to have to try this! I’ve got an old slow cooker, but I think yours is older than mine! haha
Carrie @Frugal Foodie Mama says
March 20, 2016 at 6:36 amSo smart to leave the garlic and bay leaves in top so you can fish them out quick! This dish sounds so flavorful. Definitely going to have to try this soon! š
kellysparklesshoes says
March 20, 2016 at 5:33 pmThis looks and sounds amazing, yum!
xx Kelly
Sparkles and Shoes
Grandma Kc says
March 22, 2016 at 11:39 amThis really does sound yummy and I just bough a new slow cooker!
jennai says
March 29, 2016 at 1:49 amThis looks and sounds amazing and i love this a lot
Kaley says
June 1, 2016 at 10:26 pmI can’t wait to make this!! Do you have any suggestions for a ginger root substitute? I really want to make this dish soon and I’ve got everything but that.
Marlene says
June 10, 2016 at 12:35 pmKaley, just go ahead and omit the ginger. It will still taste fine without the ginger.
anneliese reitz says
April 2, 2017 at 1:05 pmAnyway you thought of making Casava Cake in the crockpot? my favorite philipino dessert.
Sarah Olson says
April 2, 2017 at 3:07 pmI’ve never tried! Sounds delicious though!
Christine Zappulla says
February 23, 2019 at 10:10 amCan you use bone-in chicken breasts instead of thighs?
Sarah Olson says
February 23, 2019 at 2:22 pmYes! Would work fine.
Amanda says
February 23, 2019 at 10:57 amHi, this recipe looks great! Has anyone tried it with boneless skinless chicken?
RunnerHK says
February 23, 2019 at 3:32 pmHello – I made it with boneless, skinless chicken thighs tonight. It turned out great! (Iām inevitably disappointed with skin-on chicken in the crockpot.) It smelled fantastic while cooking and everyone enjoyed the result. Could not have been easier.
Anonymous says
February 23, 2019 at 11:44 amWould it be possible to use a bit of ground ginger?
Also could someone share the casava cake for the crockpot recipe?
Sarah Olson says
February 23, 2019 at 2:20 pmYes, I would do a 1/4 tsp.
Anonymous says
February 23, 2019 at 1:31 pmCan boneless skinless chicken breast be used in place of bone-in chicken thighs? If so what adjustments should be made to the recipe
Sarah Olson says
February 23, 2019 at 2:19 pmYes, it can bed used. You can probably get away with 5 hours on low.
Anonymous says
April 25, 2019 at 4:06 amI made this dish last nite, came out good , chicken was moist, the sauce was a little to sweet for me