Slow Cooker Chicken Adobo Recipe

Introduction

Slow Cooker Chicken Adobo is a comforting Filipino classic, featuring tender chicken simmered in a tangy and savory sauce. This easy recipe lets the slow cooker do the work, giving you rich flavors with minimal effort.

Ingredients

• 1 tablespoon olive oil
• 8 bone-in skin-on chicken thighs and/or drumsticks
• 1 head garlic
• 2 whole jalapeño or serrano chilis
• 1 cup diced onion
• 4 bay leaves
• Salt and black pepper, to taste
• ¾ cup apple cider vinegar
• ½ cup less sodium soy sauce
• ¼ cup brown sugar

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium heat.
2. Step 2: Season the chicken with salt and pepper. Cook the chicken in the skillet until golden brown and crispy on all sides, about 10-15 minutes. Transfer the chicken to the slow cooker.
3. Step 3: Cut the garlic head lengthwise to expose the top of the cloves without breaking the bulb apart. Add the garlic to the slow cooker.
4. Step 4: Thinly slice the chilis, removing the seeds if you prefer less heat. Add the chilis and diced onions to the slow cooker.
5. Step 5: In a small bowl, whisk together apple cider vinegar, soy sauce, and brown sugar. Pour this sauce over the chicken in the slow cooker and top with bay leaves.
6. Step 6: Cover and cook on high for 4 hours or on low for 6-7 hours.
7. Step 7: Remove the bay leaves. Serve the chicken over white rice and spoon the flavorful sauce over the top.

Tips & Variations

• For deeper flavor, marinate the chicken in the sauce mixture for a few hours before cooking.
• Use boneless chicken for a quicker cooking time, but adjust the slow cooker time accordingly.
• Add potatoes or carrots to the slow cooker for a one-pot meal variation.
• Substitute coconut aminos for soy sauce for a gluten-free option.

Storage

Store leftover chicken adobo in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through. The flavors deepen and improve when reheated, making it a great make-ahead meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skinless chicken for this recipe?

Yes, you can use skinless chicken, but the crispiness from browning the skin adds extra texture and flavor to the dish.

Is this recipe spicy?

The level of spiciness depends on the type and amount of chilis used. Removing the seeds from jalapeños or serranos will reduce the heat. You can also omit the chilis for a milder version.

Slow Cooker Chicken Adobo Recipe

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★★★★★

4.9 from 60 reviews

• Author: lilan
• Total Time: 4 hours 15 minutes (high) or 6 hours 15 minutes (low)
• Yield: 8 servings 1x

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Description

This Slow Cooker Chicken Adobo is a comforting Filipino dish featuring tender, flavorful chicken thighs simmered in a tangy mixture of apple cider vinegar, soy sauce, garlic, and spices. The slow cooking method ensures the chicken becomes juicy and infused with rich, savory flavors, making it perfect for an easy weeknight dinner.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 tablespoon olive oil
• 8 bone-in skin-on chicken thighs and/or drumsticks
• Salt and black pepper, to taste
• ¾ cup apple cider vinegar
• ½ cup less sodium soy sauce
• ¼ cup brown sugar
• 4 bay leaves

Vegetables and Aromatics

• 1 head garlic, cut lengthwise to expose cloves
• 2 whole jalapeño or serrano chilis, thinly sliced (seeds removed for less heat if desired)
• 1 cup diced onion

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Instructions

1. Heat the olive oil: Warm the olive oil in a large skillet over medium heat, preparing it for browning the chicken.
2. Brown the chicken: Season the chicken thighs and/or drumsticks with salt and black pepper. Place them in the skillet and cook until golden brown and crispy on all sides, about 10-15 minutes. Once browned, transfer the chicken to the slow cooker.
3. Prepare garlic: Cut the garlic bulb lengthwise to expose the cloves while keeping the bulb intact. Add the garlic to the slow cooker with the chicken.
4. Add chilis and onion: Thinly slice the jalapeño or serrano chilis, removing seeds if you prefer less heat, and add them to the slow cooker along with the diced onions.
5. Mix and pour sauce: In a small bowl, whisk together apple cider vinegar, soy sauce, and brown sugar until well combined. Pour this sauce over the chicken and vegetables in the slow cooker. Top everything with bay leaves.
6. Slow cook: Cover the slow cooker and cook on high for 4 hours or on low for 6-7 hours until the chicken is tender and infused with the adobo flavors.
7. Finish and serve: Remove the bay leaves before serving. Serve the chicken adobo hot, spooning the delicious sauce over a bed of white rice.

Notes

• For less spicy adobo, remove the seeds from the chilis before adding.
• Bone-in and skin-on chicken pieces are preferred for the best flavor and texture.
• Use less sodium soy sauce to control the saltiness, or adjust to taste.
• If you want a thicker sauce, remove the chicken after cooking and reduce the sauce on the stovetop for a few minutes.
• Adobo is even better the next day as flavors meld further.

• Prep Time: 15 minutes
• Cook Time: 4 hours (high) or 6-7 hours (low)
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Filipino

Keywords: Slow Cooker Chicken Adobo, Filipino Chicken Recipe, Slow Cooker Dinner, Easy Chicken Adobo, Slow Cooked Chicken