Easy Slow Cooker Chicken Adobo (Filipino Recipe)
This Slow Cooker Chicken Adobo Recipe is a delicious and easy way to make this classic Filipino dish. Tender dark meat chicken is slow-cooked in a flavorful sauce made with vinegar, soy sauce, and garlic, which makes this dish both tangy and savory.
Not only does this recipe produce a mouth-watering meal, but it also requires minimal effort and time in the kitchen. You can simply set it and forget it while you go about your day, making it perfect for busy people, weeknights, or lazy weekends.
Table of Contents
Why You’ll Love This Recipe
- The perfect balance of tangy vinegar, savory soy sauce, and aromatic garlic creates a bold and irresistible taste that will have everyone coming back for seconds.
- You likely already have most of the ingredients in your pantry, which makes this recipe budget-friendly and convenient.
- Fewer dishes mean less cleanup, so you can spend more time enjoying your meal and less time scrubbing pots and pans.
- This dish tastes even better the next day, making it perfect for preparing in advance and enjoying throughout the week.
If you are a fan of slow cooker chicken recipes, then next time you may want to give Slow Cooker Chicken Taco Soup or these Slow Cooker Salsa Verde Chicken Tacos a try.
Equipment Needed
This is a list of the equipment that you will need to make this crockpot recipe:
- large skillet – a cast iron skillet would work well.
- slow cooker – I recommend using a 6 quart or larger Crockpot.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- avocado oil or any other neutral oil
- chicken thighs and drumsticks bone in and skin on – Leg quarters will work great for this.
- white vinegar
- soy sauce
- brown sugar
- kosher salt
- yellow onion
- fresh garlic cloves
- dried bay leaves
- black peppercorns
- chopped green onion
- Cooked white rice
How to Make Slow Cooker Chicken Adobo
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- Sear the ckicekn on all sides in a hot skillet until the outside is golden brown.
- Add the seared chicken to the slow cooker.
- Add the onions to the same skillet and saute them until tender.
- Place the onions on top of the chicken in the slow cooker. Use the same skillet to make the sauce.
- Pour the sauce over the chicken and onions, and cook on low for 4-6 hours.
- Serve over rice, and garnish with chives or green onions.
What To Serve With This Dish
I usually serve this Filipino chicken adobo over a bed of Sticky Rice. You can also serve it with a side of Spanish Rice or even this Slow Cooker Corn On The Cob with Cilantro Lime Butter. No matter what you decide to serve with it, your family will love this meal.
Substitutions and Additions
- If you prefer a touch of heat, try adding a sliced jalapeno, chili pepper, or a dash of red pepper flakes.
- Veggie lovers might enjoy including potatoes, carrots, or even some bell peppers for added texture and flavor.
- Don’t have chicken thighs on hand? No problem! Chicken drumsticks or even pork can make for equally delicious options.
How To Store
Storage – Store leftover slow cooker chicken adobo in an airtight container.
Freezing – It can also be frozen for long-term storage. Just make sure to cool it down completely before transferring it to a freezer-safe container or bag.
Reheating – To prevent the chicken from drying out, add a splash of water or broth and cover with a lid while reheating.
Sandra’s Pro Tips
- For even more flavor, marinate the chicken overnight before placing it in the slow cooker. This lets the flavors soak in!
- Use low-sodium soy sauce if you’re watching your salt intake. You can always adjust the seasoning later.
- Don’t skip browning the chicken before adding it to the slow cooker. It adds a wonderful depth of flavor to the dish.
FAQs
Do you have questions about this slow cooker chicken adobo recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes! While traditional recipes often use white vinegar, you can experiment with apple cider vinegar or rice vinegar for a slightly different flavor profile.
Of course! Just make sure your slow cooker has enough capacity to hold everything. Doubling the recipe is perfect for meal prepping or feeding a larger group.
Other Delicious Slow Cooker Chicken Recipes You May Enjoy
Easy Slow Cooker Chicken Adobo (Filipino Recipe)
Equipment
- Slow Cooker
- Large Skillet or Dutch Oven
Ingredients
- 2 tablespoons avocado oil or any other neutral oil
- 3 pounds chicken thighs and drumsticks bone in and skin on
- ⅓ cup white vinegar
- ½ cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- 1 medium yellow onion sliced
- 3 cloves garlic sliced
- 2 fresh or dried bay leaves
- 1 tsp black peppercorns optional
- Optional: chopped green onion for garnish
- Cooked white rice for serving
Instructions
Prepare the Chicken – Sear (optional)
- Heat a large skillet over medium-high heat, add the oil. Pat the chicken dry and sear in the hot pan until browned all over, about 6-8 minutes.
- Transfer the chicken to the crock of a slow cooker.
Saute the Onions (optional)
- Add the onions to the skillet and cook for 3-4 minutes, or until starting to soften.
- Once softened, add to the slow cooker with the chicken. If you have a slow cooker with searing capabilities, this can be done right in the insert. If you are very short on time, or do not wish to dirty another pan, you can skip searing the chicken and onions and instead just place them in the crock, but the final flavor of the dish will not be as rich.
Mix the Sauce
- In a small bowl, add the vinegar, soy sauce, brown sugar and salt, stir to combine.
- Pour the sauce into the hot skillet and scrape any bits from the bottom of the pan. Pour this mixture over the chicken in the crock pot and toss in the garlic cloves, bay leaves, and peppercorns if using.
Slow Cook
- Set the slow cooker to low and cover with the lid. Cook for 4-6 hours on low, or until the chicken is very tender and the internal temperature of the chicken reaches 165°F. I do not recommend cooking this dish on high, as it can dry out faster and the flavor is less intense, but if you are short on time you could cook it on high for 2-3 hours.
Serve
- Serve over cooked white rice and garnish with chopped green onion. Spoon on some of the cooking liquid if desired.
Notes
- Neutral oil – vegetable, avocado, or canola oil are great neutral oils.
- Bone-in skin on chicken is the best and most authentic choice for this dish. You could use bone in skin on chicken breasts, but I find that the dark meat is better suited for slow cooking due to its higher fat content. You could use boneless skinless chicken thighs, but would need to decrease the cooking time significantly to 1 ½ – 2 hours.
- White vinegar – plain distilled vinegar is commonly used for adobo. You could also use rice vinegar or white wine vinegar, but it will have a slightly different flavor. Avoid using stronger vinegars such as apple cider or red wine.
- Soy sauce – you can use low sodium soy sauce (my preference), but may get a lighter flavor if you are not accustomed to the flavor. Tamari can be used if you are looking to make this a gluten free recipe.
- Light brown sugar – granulated or palm sugar would be ok substitutes for brown sugar, but the molasses in the brown sugar works really well with the soy and vinegar. You can also decrease the amount of sugar to your liking. Some people prefer it with no sugar at all, but I find I like the balance the sugar brings.
- Yellow onion – white onion would work for this as well, or it could be left out. I like the sweetness and body it brings to the sauce.
- Garlic – sliced or crushed fresh garlic is best for this dish.
- Bay leaves – fresh or dried work for this dish.
- Black peppercorns – fresh whole peppercorns can be thrown right in. You could also use ½-1 teaspoon ground black pepper.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
