Slow Cooker Chicken Adobo (2024)

Chicken slowly braised in vinegar, soy sauce, garlic and bay leaves until fall-off-the-bone tender and DELICIOUS. This classic recipe for chicken adobo in the slow cooker can be made a day ahead and tastes even better the next day!

Life does get in the way sometimes. 🙂 I intended to post this well-clamored recipe last week but alas my migraine headache for 3 days in a row totally prevented me from doing so.

So, I apologize to those who were normally awaiting another recipe last week. Things were certainly beyond my control.

I guess, it’s better late than never. Anyway, let me assure you dear readers that this recipe is certainly worth the wait!

As some of you may know, Adobo is the national dish of the Philippines.

It is very popular not only because it truly is tasty but because of ease of preparation and the fact that, at least by Filipino practice, it does not require refrigeration.

The vinegar acts as a preservative and not just a flavor enhancer. This was important during the olden days when refrigeration was virtually unknown.

Hence, the adobo cooking technique which uses vinegar is very popular in our country and is used in many other indigenous dishes.

To make it even easier, I have decided to finally try a slow cooker version for Chicken adobo, after all, it already requires some braising time and the crockpot is the perfect vehicle for this dish.

Some, like hubby, prefer the classic savory taste of adobo. I, on the other hand, prefer a slightly sweeter version. Not really sugary sweet but just a hint of it and, for me, it adds depth of flavor to the dish, too.

I have provided an option for either version so you can choose.

WHAT CAN WE EAT WITH CHICKEN ADOBO?

One thing you shouldn’t forget is the rice which is the perfect side dish for chicken adobo. There is no better pair than rice that can soak up all that tasty adobo sauce.

CAN THE SLOW COOKER CHICKEN ADOBO BE MADE AHEAD?

Yes, it can be made a day or 2 ahead. It would develop even more flavor as it sits in the fridge overnight.

HOW LONG DOES IT TAKE TO COOK THE CHICKEN ADOBO IN THE SLOW COOKER?

It may take between 5-6 hours on low depending on whether the chicken pieces were previously browned ahead or not. It is cooked when the chicken is fully tender and the juices when pierced run clear.

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Chicken slowly braised in vinegar, soy sauce, garlic and bay leaves until fall-off-the-bone tender and DELICIOUS. It tastes even better the next day if there are leftovers!

INGREDIENTS FOR SLOW COOKER CHICKEN ADOBO

• Chicken pieces – use bone-in thighs and drumsticks, the traditional cuts of chicken use for Chicken Adobo

• Oil – (for browning the chicken) – this will lessen the amount of grease as the chicken adobo cooks in the slow cooker.

• White Vinegar – if possible and for a more authentic taste use the sugar cane vinegar from the Philippines but in a pinch rice vinegar works, too.

• Soy Sauce – this refers to is regular seasoning or table soy sauce.

• Whole head Garlic– this is the right amount and adds a lot of flavor to the chicken adobo.

• Black Peppercorns – the use of whole black peppercorns is traditional but freshly ground black pepper may be substituted instead.

• Bay leaves – dried is what’s traditionally used but you may used fresh ones, too.

• A little Sugar – used as flavor enhancer and for those who prefer a slightly sweeter Adobo but leave out if doing low-carb or if you want a more traditional taste. I personally like it with a little sugar, not to sweeten but to balance out the flavors.

INSTRUCTIONS

1. Heat the oil in a large frying pan over medium heat. Brown all the chicken pieces in batches. This step is highly suggested but if you are in a hurry, this may be omitted. Alternatively, you can use skinless chicken pieces to avoid the browning process. Mix together in a bowl the vinegar, soy sauce and water.
2. Place the browned chicken pieces in the slow cooker. Pour the vinegar mixture all over the chicken. Evenly distribute the garlic, peppercorns and bay leaves.If you don’t fancy picking out the peppercorns on your plate, feel free to replace with freshly ground pepper but adjust the amount to your taste preference (a teaspoon to begin with). Cook on low for 4-6 hours oruntil chicken is tender.
3. NOTE: If you want a slightly sweeter adobo, add the sugar to the vinegar mixture or towards the end you can also sprinkle the sugar all over and gently stir it in. Serve with freshly cooked rice. Can be made a day or 2 ahead.

Yield: 6 Servings
Prep Time: 00 hrs. 10 mins.
Cook time: 5-6 hours 00 mins.
Total time: 5 hours 10 mins.
Tags: Adobo, Chicken, Filipino, Asian,Main Dish

Last updated on August 30th, 2023 at 05:03 pm