Slow Cooker Chicken Adobo Recipe

Why You’ll Love This Recipe

Slow Cooker Chicken Adobo is a Filipino classic made even easier with the convenience of a slow cooker. This savory, tangy, and slightly sweet dish features tender chicken simmered in a rich sauce of soy sauce, vinegar, garlic, and spices. It’s perfect for busy days when you want a comforting and flavorful meal waiting for you at dinnertime.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs (bone-in, skin-on preferred)soy saucewhite vinegargarlic (minced)bay leavesblack peppercornsbrown sugarchicken brothonion (optional)green onions (for garnish)cooked rice (for serving)

directions

Place the chicken thighs in the slow cooker.

In a small bowl, mix together the soy sauce, white vinegar, minced garlic, brown sugar, and chicken broth.

Pour the mixture over the chicken in the slow cooker.

Add bay leaves and black peppercorns.

(Optional) Add sliced onions for extra flavor.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.

Remove the bay leaves and skim off excess fat, if desired.

Serve the chicken over steamed rice and garnish with chopped green onions.

Servings and timing

This recipe serves 4-6 people.Preparation time: 10 minutesCooking time: 6-7 hours (low) or 3-4 hours (high)Total time: 6 hours 10 minutes to 7 hours 10 minutes

Variations

Use boneless chicken thighs or drumsticks for convenience.

Add a splash of coconut milk for a creamy twist.

Throw in some boiled eggs during the last hour for added protein.

Include vegetables like potatoes or carrots to make it a one-pot meal.

Try using apple cider vinegar for a slightly fruitier flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a microwave or on the stovetop until warmed through.To freeze, store cooled chicken and sauce in a freezer-safe container for up to 2 months.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs are recommended for better flavor and tenderness.

Is this dish spicy?

No, it’s savory and tangy. Add chili flakes or fresh chili for heat.

Do I need to brown the chicken first?

Not necessary, but browning adds extra depth of flavor if you have time.

What kind of vinegar should I use?

White vinegar is traditional, but cane or rice vinegar works well too.

Can I cook this overnight?

Yes, cooking on low overnight works perfectly—just keep it warm until ready to serve.

How do I make the sauce thicker?

You can simmer the sauce on the stove after removing the chicken or mix in a cornstarch slurry.

Can I double the recipe?

Absolutely, just make sure your slow cooker is large enough.

Is this gluten-free?

Use gluten-free soy sauce or tamari to make it gluten-free.

Can I make this ahead?

Yes, prep everything the night before and refrigerate the insert, then start cooking in the morning.

Can I use other meats?

Pork works great in adobo as well—try pork shoulder or ribs.

Conclusion

Slow Cooker Chicken Adobo delivers all the bold flavors of traditional Filipino adobo with minimal effort. With its tender meat and rich, tangy sauce, it’s an easy and satisfying meal the whole family will love. Ideal for busy weeknights or lazy weekends, this recipe is a keeper for your comfort food collection.

Print