Slow Cooker Chicken Adobo
103 CommentsUpdated Jan 31, 2026
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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.
Featured Comment
“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!!”
– sophie
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).
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.
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.
Key Ingredients
Chicken Thighs – Bone-in chicken thighs work the best for Filipino chicken adobo! They get very tender in the crockpot.
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
How to Make Chicken Adobo in the Slow Cooker
- Brown the chicken thighs for added flavor.
- Combine soy sauce, vinegar, broth, and aromatics, then pour over the chicken.
- Slow cook until tender, then finish with green onion on top.
What to serve with chicken adobo?
Here is how I like to serve this chicken dinner:
- Steamed white rice, jasmine rice, or fried rice goes well with the vinegar and soy sauce flavors. Cauliflower rice for if you’re watching your carbs. This chicken adobo is very low in carbs!
- Steamed green veggies such as asparagus, bok choy, sugar snap peas, green beans, or broccoli
- Top your chicken with green onions. Also, great with a touch of sriracha if you want spicy chicken.
Tips & Variations
Cut Swap: Bone-in dark meat works best, but you can use nearly any cut of chicken—drumsticks, bone-in breasts, boneless thighs or breasts. Just aim for about 2 pounds (or a whole chicken around 5–6 lbs.) so there’s plenty of sauce to go around.
Shredded Chicken: Did your meat fall off the bones too much? Simply shred the chicken instead of serving whole.
Add Veggies: Add 3-4 cups of sliced bok choy during the last 5-10 minutes of cooking time. Or you can add carrots and celery at the beginning of the cooking time.
Slow Cooker Chicken Adobo Recipe
How to Video
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
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.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More slow cooker chicken recipes:
Hawaiian Chicken and Crockpot Lemon Pepper Chicken both bring a burst of flavor, whether you’re craving something sweet and tropical or zesty and bright.
Slow Cooker Hot Chicken and Garlic Butter Chicken are bold and flavorful options—one with a spicy kick, the other rich and buttery.
Leek Chicken and Full Chicken Dinner are hearty, comforting meals that cook all in one, making dinner easy and satisfying.
Can I put the chicken in frozen and let it ride?
I only use raw meat in my recipes.
I am going to use frozen chicken. Hoping it turns out well
I cook mine in coconut milk, by the way, it gives a richer flavor.
Has anybody tried this in an instant pot? I broke my crockpot thanks!
Looks so yummy! Planning on cooking this week. Can I add chopped potatoes the same time as the chicken?
Yes, that should work fine.
This recipe is awesome!! If I want to make it with 10 pcs of chicken do I just double up on the ingredients? Thanks…
I Used 8 pcs and didnt add extra , still juicy and fantastic
That’s real tasty, sent the recipe to my daughter, she’ll try it Friday night. It’s a keeper.
I would love to try this recipe, but due to time constraints will not be able to sear the thighs or remove the skin (my second favourite part!). Is this absolutely necessary?
You can leave the skins on and broil the skin or remove them when you are ready to serve.
Do I have to leave the skin on? That’s a lot of bad fat.
You can take it off. I am making this on Wednesday and plan to do that. or you can remove later and degrease the sauce with paper towels.
This is the BEST Chicken Adobo recipe!!!
I’m Half Filipino and American, have never tried it in a crock pot, all I have to say is deliciousthe aroma smells so good!!
Good over Jasmine rice…
Do I have to sear the chicken?
You do not! If I don’t sear it, I usually take off the skin before serving.
I sear my chicken until skin turned light brown, it gives it more flavor…