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Slow Cooker Chicken Adobo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 77 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 4 to 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Filipino

Description

This Slow Cooker Chicken Adobo recipe offers a flavorful and tender Filipino classic made easy with minimal prep and long, slow cooking. Chicken thighs or drumsticks are slowly simmered in a savory blend of soy sauce, vinegar, garlic, and spices, resulting in a rich, tangy sauce that pairs perfectly with steamed rice. Optional ingredients like brown sugar and paprika add subtle sweetness and color, while sautéing the chicken beforehand brings extra depth of flavor.

Ingredients

Main Ingredients

  • 2 lbs bone-in, skinless chicken thighs or drumsticks
  • 1/2 cup soy sauce (low sodium recommended)
  • 1/3 cup white vinegar
  • 1/2 cup water
  • 4 cloves garlic, minced
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 1 tablespoon brown sugar (optional)
  • 1 onion, sliced
  • 1 tablespoon cooking oil
  • 1 teaspoon paprika (optional, for color)
  • 1/2 teaspoon red pepper flakes (optional, for spice)

Garnish and Serving

  • 2 green onions, chopped (for garnish)
  • Cooked rice, for serving

Instructions

  1. Sear the Chicken: Heat oil in a pan over medium heat. Lightly sear the chicken pieces for 2-3 minutes per side until browned. This adds depth of flavor but is optional for convenience.
  2. Place Chicken in Slow Cooker: Transfer the seared chicken to the slow cooker, arranging pieces evenly.
  3. Make the Sauce: In a bowl, whisk together soy sauce, white vinegar, water, minced garlic, black peppercorns, brown sugar (if using), and paprika. Pour this mixture over the chicken in the slow cooker.
  4. Add Aromatics: Add the sliced onion and bay leaves on top of the chicken and sauce.
  5. Slow Cook: Cover the slow cooker and cook on low heat for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily pulls apart with a fork.
  6. Finish the Sauce: Remove and discard the bay leaves. For a thicker sauce, transfer the cooking liquid to a saucepan and simmer for a few minutes until slightly reduced.
  7. Serve: Plate the chicken with its sauce over cooked rice. Garnish with chopped green onions for a fresh, vibrant touch.

Notes

  • Searing the chicken before slow cooking is optional but enhances flavor and texture.
  • Using low sodium soy sauce helps control saltiness in the dish.
  • Adjust the brown sugar and red pepper flakes according to your preferred sweetness and heat level.
  • Serve with steamed white rice or your choice of grain to soak up the delicious sauce.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Find it online: https://slsrecipes.com/slow-cooker-chicken-adobo-recipe-3/