Crock Pot (Slow Cooker) Chicken Adobo
Published Aug 21, 2019
Updated May 01, 2024
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Crock Pot Chicken Adobo - the best and easiest chicken adobo made in a slow cooker or crock pot. Just add the chicken, garlic and seasonings and dinner will be ready.
Slow Cooker Chicken Adobo
I have an easy and amazing classic Chicken Adobo recipe made on a skillet, and this is adobo made in a slow cooker.
Chicken adobo is an excellent recipe for a slow cooker or crock pot. Just have all the ingredients in the crock pot and let it do the magic.
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What Is Adobo?
Many people think of adobo, you think of canned chipotle peppers in adobo sauce. In Filipino recipes, adobo actually is a type of vinegar-based marinade that consists of soy sauce and garlic. It’s an iconic dish in the Philippines, just like the everyone’s favorite lumpia.
Adobo is definitely highlighted in this chicken dish that is accented with whole black peppercorns and bay leaves.
When simmering away in the crock pot or slow cooker, the chicken takes on the tanginess of the vinegar.
In addition, the vinegar helps maintain the chicken’s tenderness, and the result, a moist piece of poultry.
One Pot Dinner for the Entire Family
Dinner will be ready for the entire family without much fuss, and the clean up is a breeze as you have only one pot to clean.
Now that it’s back-to-school season, try this crock pot chicken adobo recipe for your family and I guarantee you that even the pickiest eater would love it.
What to Serve with Adobo?
When serving, I recommend simple steamed white rice with a side of romaine lettuce and cucumbers. You can also make cilantro lime rice, which is great for this dish.
Drizzle the adobo sauce over the lettuce and cucumbers for added flavor.
A side of soy sauce for dipping pieces of the chicken into would also be delicious. You can add extra oomph to the soy sauce by whisking in sugar, sliced Thai chili peppers and lime juice.
How Many Calories per Serving?
This recipe is only 334 calories per serving.
Crock Pot (Slow Cooker) Chicken Adobo
Ingredients
- 6 skin-on, bone-in chicken thighs
- 1 teaspoon whole black peppercorns
- 8 cloves garlic, smashed with the side of a knife and peeled
- 2 bay leaves
- 1/4 cup soy sauce
- 1/2 cup distilled white vinegar
Instructions
- In a crock pot, add all the ingredients in the order listed. Ensure the peppercorns and bay leaves are submerged into the liquid. Cook on high for 5 hours.
- Transfer the chicken to a baking dish and add a half cup of the reserved liquid to the bottom of the dish. Place the chicken underneath the broiler in the oven to brown; approximately 8 minutes, depending on the temperature of the broiler.
- Remove the chicken from the oven and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How can I cook this in the oven. I don’t have a crockpot.
You can cook this on the cooktop: https://rasamalaysia.com/classic-chicken-adobo-recipe/
To make it authentic, my Filipina wife uses Datu Puti cane vinegar and Silver Swan Soy Sauce. Both are available on Amazon if your local Asian grocery does not have them.
I made this tonight as per instruction but found that the sauce had totally dried up in the crock pot. How do I fix the cooked dish – the chicken has absorbed all the flavour and is much too salty for eating as is. Should I have added water when cooking?
That’s strange. In crockpot the sauce shouldn’t have dried up. You can just add water to dilute.