Slow Cooker Chicken Adobo Recipe
This Slow Cooker Chicken Adobo recipe is a hands-off way to make the classic Filipino dish. Tender chicken thighs simmered in a flavorful sauce made of soy sauce, vinegar, and aromatics, served over steamed rice.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Filipino
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Chicken Adobo:
- 3 pounds bone-in, skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1 medium onion sliced
- 4 cloves garlic minced
- 2 bay leaves
- 1 tablespoon brown sugar
- 1 teaspoon whole black peppercorns
- 1 tablespoon oil for searing (optional)
Serving:
- Cooked rice for serving
Instructions
- Sear the Chicken: Optionally, sear the chicken thighs in oil over medium-high heat for 2–3 minutes per side.
- Prepare the Slow Cooker: Place the seared chicken in the slow cooker. Add soy sauce, apple cider vinegar, chicken broth, sliced onion, garlic, bay leaves, brown sugar, and peppercorns.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender.
- Remove Bay Leaves: Before serving, remove the bay leaves.
- Serve: Serve the chicken hot over steamed rice with some of the adobo sauce spooned on top.
Notes
- For a thicker sauce, remove the chicken after cooking and simmer the sauce to reduce.
- You can use boneless chicken thighs or drumsticks.
- Adjust vinegar to taste for more or less tanginess.
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: ~310 kcal
- Sugar: ~3 g
- Sodium: ~950 mg
- Fat: ~18 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~13 g
- Trans Fat: ~0 g
- Carbohydrates: ~4 g
- Fiber: ~0 g
- Protein: ~32 g
- Cholesterol: ~150 mg
