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The Magical Slow Cooker » Recipes » Chicken » Slow Cooker Chicken Adobo

Slow Cooker Chicken Adobo

by Sarah Olson on April 5, 2022 | Updated June 19, 2022 97 Comments

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Slow Cooker Chicken Adobo
long image of chicken adobo for pinterest
Collage of adobo chicken images with text of what ingredients are needed.
collage of chicken adobo images with text overlay for pinterest

This Slow Cooker Chicken Adobo is a perfect dish to add variety to your weekly dinner menu. The sauce has soy sauce, ginger, garlic, and tangy vinegar and goes perfect over rice with steamed vegetables.

If you love tender chicken, then this recipe is for you! Thighs turn out perfect in the slow cooker, just like my ranch chicken and lemon pepper chicken.

chicken on plate with adobo sauce being poured over

The first time I encountered a chicken adobo recipe was on a viral youtube video that popped into my feed. Of course, I had to try out chicken adobo on my site and share how good it is with all my readers. (Note that I use a few more ingredients than she does in her video).

Some will say making chicken adobo in the crockpot isn’t authentic; that’s fine, don’t make it then. If you want the EASIEST way to make chicken adobo, then try my recipe; you won’t be disappointed.

What is chicken adobo?

  • Chicken Adobo is a Philippine dish; the sauce for this recipe is heavy in vinegar and soy sauce. The taste is savory, with a touch of sweetness. There are also hints of garlic and ginger.
  • Chinese traders introduced soy sauce to replace the traditional salt in this dish. – Wiki

Recipe Ingredients

ingredients for chicken adobo on table
  • Chicken thighs – Bone-in chicken thighs work the best for Filipino chicken adobo! They get very tender in the crockpot. You can use bone-in chicken breasts, though you will want to cook for the full 7 hours.
  • Soy sauce – I use low sodium soy sauce, though regular works just fine in this recipe if that is all you have.
  • White vinegar – Add a tang to this recipe. If you are out of white vinegar, you can use apple cider vinegar.
  • White onion – One whole diced white onion adds so much flavor to the dish.
  • Chicken broth – Helps keep the entire dish moist and evens out some of the vinegar taste.
  • Seasonings – Sliced fresh ginger root, garlic cloves, bay leaves, and peppercorns
  • Green onion – Be sure to grab a bunch of green onions. Slice and top your chicken and rice with the green onion for added texture and flavor.

Step-by-Step Directions

3 photos about how to add ingredients to slow cooker for chicken adobo

Step One – First add oil to a hot pan and brown the chicken, no need to cook through. Add the chicken thighs to the crockpot.

Step Two – Next add the onion, ginger, garlic, bay leaves, and peppercorns.

Step Three – Pour over the chicken broth, vinegar, and soy sauce. The chicken marinates in the sauce as it slow cooks. Cook on LOW for 6-7 hours. Serve and enjoy!

all finished cooking chicken thighs in the slow cooker

What to serve with chicken adobo?

  • Steamed white rice, jasmine rice, or fried rice goes well with the vinegar and soy sauce flavors.
  • Steamed green veggies such as asparagus, bok choy, sugar snap peas, green beans, or broccoli
  • Cauliflower rice for if you’re watching your carbs. This chicken adobo is very low in carbs!
  • Top your chicken adobo Filipino recipe with green onions. Also, great with a touch of sriracha if you want spicy chicken.
2 images of chicken adobo on plates

Recipe FAQs

Can I use a different cut of chicken?

Yes, pretty much any cut of chicken works though bone-in dark meat will have better results. Drumsticks, bone-in chicken breast, boneless skinless thighs, or breasts can be used in this recipe. You can even use a combination of thighs and drumsticks.

Can I add bok choy to this recipe?

Yes, add 3-4 cups of sliced bok choy during the last 5-10 minutes of cooking time. Make a great compliment to this along with rice.

Can I make this into shredded chicken?

If you desire shredded chicken, remove the chicken onto a plate. Remove and discard the skin.
Shred the chicken off the bone and add the shredded chicken back into the slow cooker with the sauce. This shredded chicken is excellent over rice.

How do I cook a whole chicken adobo?

Place your whole (thawed) chicken in the slow cooker. Pour over the chicken broth, soy sauce, and vinegar. Place as much of the onion, peppercorns, garlic, and ginger on top of the chicken (It’s ok if some fall down into the sauce). Cook for 8 hours or low or until your chicken is no longer pink inside and is fork-tender.

Plate of chicken adobo with rice and green onions

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chicken adobo cooked in slow cooker with bay leaves on top.

Slow Cooker Chicken Adobo Recipe

4.89 from 94 votes
Chicken adobo made in the slow cooker, has tender chicken thighs in a flavorful broth.
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Course: Main Course
Cuisine: Fusion
Prep Time: 15 minutes minutes
Cook Time: 6 hours hours
Total Time: 6 hours hours 15 minutes minutes
Servings: 5
Calories: 399kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 4 quart or larger

Ingredients:

  • 5 skin-on bone-in chicken thighs
  • 2 Tbsp. cooking oil
  • 1/4 cup reduced sodium soy sauce regular soy sauce will work fine as well
  • 1/4 cup white vinegar (can use apple cider vinegar)
  • 1 cup chicken broth
  • 1 cup white onion diced
  • 3 garlic cloves left whole
  • 3 small slices of peeled fresh ginger root (or 1/4 tsp. ground ginger)
  • 2 bay leaves
  • 10-15 black peppercorns (or 1/4 teaspoon ground black pepper)
  • 1 bunch green onion sliced – for serving
US Customary – Metric

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. Or you can add everything to the slow cooker without dirtying a bowl, this works fine too.
  • Add the garlic cloves, ginger slices, bay leaves and peppercorns on top of the chicken.
  • Cover and cook on LOW for 6-7 hours or HIGH 4 hours for without opening the lid during the cooking time.
  • Remove bay leaves, and garlic cloves if desired.
  • Serve chicken drizzled with plenty of the sauce out of the slow cooker and enjoy! Top with sliced green onion for flavor and texture.
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How to Video:

Recipe Notes:

Can I use a different cut of chicken?
Yes, though bone-in dark meat works best for this recipe you can use pretty much any cut of chicken. Try to stick with around 2 pounds so there is plenty of sauce to flavor the chicken.
  • Drumsticks
  • Bone-in chicken breast
  • Boneless skinless thighs or breasts
Can I make this into shredded chicken?
  • If you desire shredded chicken, remove the chicken on a plate. Remove and discard the skin.
  • Shred the chicken off the bone and add back into the slow cooker with the sauce.
  • This shredded chicken is great over rice.
What goes good with chicken adobo?
  • Steamed white rice
  • Steamed green veggies such as asparagus, bok choy, sugar snap peas or broccoli
  • Cauliflower rice for if you’re watching your carbs. This chicken adobo is very low in carbs!
Can I add bok choy into the slow cooker with the chicken?
Yes! Add 3-4 cups of sliced bok choy during the last 5-10 minutes of cooking time.

Nutrition Information:

Calories: 399kcal | Carbohydrates: 6g | Protein: 24g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 710mg | Potassium: 428mg | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 6.4mg | Calcium: 27mg | Iron: 1.4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

More slow cooker chicken recipes:

  • Slow Cooker Hot Chicken
  • Slow Cooker Garlic Butter Chicken
  • Slow Cooker Hawaiian Chicken
  • Slow Cooker Lemon Pepper Chicken
  • Slow Cooker Leek Chicken
  • Slow Cooker Full Chicken Dinner

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    16453 shares
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    Filed Under: Chicken, Dinner, Vintage

    Comments

    1. Cynthia says

      February 20, 2023 at 4:28 pm

      I really wanted to like this recipe. Unfortunately, it just didn’t hit the spot. I did use Swan soy sauce and vingear. Maybe that changed it? I am used to very good adobe, military wife and large Filipino population where I live.

      Reply
    2. Brenda says

      January 11, 2023 at 9:54 am

      I am making for the. First time. Had bone in breasts. Should the liquid cover the chicken in the crockpot?

      Reply
      • Sarah Olson says

        January 11, 2023 at 11:05 am

        No, don’t add more liquid. The chicken will make more.

        Reply
    3. Anonymous says

      January 4, 2023 at 10:17 pm

      3 stars
      I wasn OK, but I wouldn’t try it again. Nothing exciting about the taste for me.

      Reply
    4. Teresa says

      November 16, 2022 at 6:39 pm

      I’m going to be trying this recipe for the first time. Instead of 5 chicken thighs. I want to use 10. Do I double up the ingredients. And can I still cook it for 4 hours on high

      Reply
      • Sarah Olson says

        November 16, 2022 at 9:27 pm

        I would double everything and you probably need to add one more hour of cooking time.

        Reply
        • Teresa says

          November 17, 2022 at 8:07 am

          Ok thank you.

        • Char says

          November 22, 2022 at 6:57 pm

          I always double or triple the whole recipe and never add time. It’s perfect

    5. Alicia says

      August 22, 2022 at 10:41 pm

      5 stars
      So, I’m part Filipino, but I’ve never really made adobo on my own. Yours was fantastic! Had the same nostalgic flavor that I remember from my grandma’s adobo. My only change was reducing the amount of chicken broth, as I like a stronger soy/vinegar flavor. I’ve made your recipe several times with chicken or pork and it comes out perfectly every time. Thanks!

      Reply
    6. Darcie says

      August 17, 2022 at 7:47 am

      5 stars
      This sounds really good. Why must the thighs be browned first? Does it make a difference in flavor? I’m just trying to save on dirtying up another pot.
      Has anyone skipped this step?

      Reply
      • Sarah Olson says

        August 17, 2022 at 8:03 am

        You can skip this step but you may want to remove the skin before eating, it will be pretty pale and flavorless.

        Reply
    7. Emily says

      July 19, 2022 at 8:06 pm

      5 stars
      Does this scale up easily? I’d like to do this with double the amount of chicken if possible!

      Reply
      • Sarah Olson says

        July 20, 2022 at 9:58 am

        Yes, that would work, though I would double the sauce too.

        Reply
    8. Erin says

      May 14, 2022 at 8:04 pm

      5 stars
      Fantastic recipe and one of the easiest I’ve done in a crockpot. I had chicken leg quarters on hand and they turned out PERFECT! Scoop out with a slotted spatula. ( Tongs would’ve shredded them.) Fall off the bone TENDER! I had big cloves of garlic and gave them a little crush and added 2 to 3 tablespoons of brown sugar. 4 hours on high. Spooned sauce and onions over the chicken in the last 20 minutes. Do Not Open your crockpot! I had a Filipino bestie in grammar school and this recipe whisked me back in time. With high fuel costs, using the crockpot for this recipe was a cost saving effort, but I am never going to make it in on the stove. Such an easy and perfect recipe to make in the morning! Thank you.

      Reply
    9. SassySuzy says

      April 29, 2022 at 7:35 pm

      Is Adobo seasoning supposed to be in this recipe? If yes or if it’s optional how much can be added?

      Reply
      • Sarah Olson says

        April 29, 2022 at 7:54 pm

        No, adobo seasoning isn’t used for chicken adobo (strange, I know!). Though if it’s a favorite seasoning you can add a teaspoon or so to your chicken, it won’t hurt it!

        Reply
        • SassySuzy says

          April 30, 2022 at 9:14 pm

          Yes, I do love Adobo seasoning so I’ll most likely add it. Thank you!

    10. Anonymous says

      April 28, 2022 at 7:23 am

      5 stars
      I love this recipe have used it many times over now!

      Reply
    11. Larisa says

      April 8, 2022 at 7:29 am

      Could I make this in the instant pot?

      Reply
      • Sarah Olson says

        April 8, 2022 at 9:41 am

        Yes, there is plenty of liquid for this to work in the instant pot.

        Reply
    12. Anonymous says

      January 18, 2022 at 5:14 pm

      How can I make the broth thicker

      Reply
      • Sarah Olson says

        January 18, 2022 at 5:25 pm

        Add two tablespoons of cold water to two tablespoons of cornstarch, mix well. Add to the sauce. Will take a few minutes for it to thicken.

        Reply
    13. Sophie says

      November 2, 2021 at 6:00 am

      5 stars
      I keep coming back to this recipe. It’s a favorite at our house! I love that I can just put it in the slow cooker and make rice in the instant pot. Easiest dinner ever!!

      Reply
    14. Bobbi says

      June 14, 2021 at 6:17 am

      Would this work with Cornish hens?

      Reply
      • Sarah Olson says

        June 14, 2021 at 6:55 am

        Yes, you may need to cook a little longer though.

        Reply
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