A little bit sweet, a little bit spicy… You’ll enjoy the simple meal of slow-cooked chicken adobo any day of the week.
To give the chicken an extra flavor boost, it is marinated in a straightforward vinegar, soy sauce, and brown sugar marinade in the slow cooker.
This traditional chicken adobo recipe is made simple with our favorite countertop gadget, a slow cooker. It was inspired by a beloved Filipino Chicken. With a side of green beans, serve over a bed of white rice!
Pass on the oven
If you haven’t been using your slow cooker or crockpot all summer as I have, it’s time to dust it out and start stewing everything. Winter is coming.
All year long, I adore using my slow cooker or Crock Pot, but this year, I’ve been turning to the grill for the majority of my dinners.
Even now, in the summer, I like to have a quick chicken meal that has been braised.
Since it has been so hot for the majority of the summer, I have actually been craving this Filipino Chicken Adobo for months. However, I didn’t want to turn on the oven for hours.
In order to avoid having to leave the oven on all day due to the heat or because you have to leave for work, I came up with a simple Crock Pot Chicken recipe.
Since we first cooked it, we have prepared this simple slow cooker recipe countless times and it is one of our favorites.
What is adobo chicken?
Filipino Chicken is more of a method for marinating and stewing a particular cut of meat in a broth comprised of vinegar, soy sauce, and spices than it is a “recipe.”
The majority of recipes instruct you to marinate the meat for a while before stewing it in the same combination. The meat produced as a result is melt-in-your-mouth delicious and flavorful.
We omit the meat soaking phase from this chicken dish. All of the efforts of infusing your Chicken Adobo with all the flavors typically present in a traditional Filipino recipe are done by the slow cooker.
Recipe for Chicken Adobo
You may quickly prepare Slow Cooker Adobo in the morning before you go to work, school, or wherever else you need to be that day.
- GARLIC: Split the garlic bulbs in half to reveal the cloves inside. Don’t remove the cloves from the bulb; keep the whole thing whole.
- CHICKEN: In a skillet, cook chicken until it is brown and crispy on all sides. (You can skip this step if you’re in a hurry, but browning the chicken adds a ton of flavor.) All ingredients should be added to the slow cooker.
- SAUCE: Combine the sauce’s components in a small bowl and pour it over the chicken.
- Cook for 4 hours on high or 6 hours on low with a cover.
With jalapenos for heat, this recipe resembles Mexican adobo chicken more closely. Leave them out for a more delicate flavor. The overall outcome of the recipe won’t be impacted by this!
What to Serve With Adobo Chicken
If you’re following the low-carb road, replace the fluffy mound of white rice with a mountain of cauliflower rice, like I do, while serving Slow Cooker Chicken.
Filipino Adobo is also good with buttered noodles or a crisp green salad.
Slow-cooker Adobo Chicken
With the use of your slow cooker, a traditional Filipino Chicken Adobo recipe is made simple.
|ten minutes to prepare
4 hours 10 minutes for cooking
4 hours 10 minutes in total
portions: 8 portions
- 1 tablespoon olive oil
- 8 bone-in skin-on chicken thighs and/or drumsticks
- 1 head garlic
- 2 whole jalapeno or serrano chilis
- 1 cup onion diced
- 4 bay leaves
- Kosher salt and freshly ground black pepper
- ¾ cup apple cider vinegar
- ½ cup low sodium soy sauce
- ¼ cup brown sugar
- Over medium heat, warm the olive oil in a large skillet.
- Sprinkle some salt and pepper on the chicken. Cook the chicken in the skillet for 10-15 minutes, or until it is crispy and golden brown on both sides. Put in the slow cooker.
- Be careful not to split the bulb when cutting the garlic lengthwise to reveal the top of the cloves. Enter the slow cooker with the garlic.
- If less heat is preferred, thinly slice the chilies and remove the seeds. Diced onions should also be added to the slow cooker.
- Pour the sauce over the chicken after combining the sauce’s components in a small bowl. Add the bay leaves on top.
- Cook for 4 hours on high or 6–7 hours on low while covering the slow cooker.
- Delete the bay leaves. Spoon the sauce over the chicken before serving it over white rice.
Calories: 190 | Carbohydrates: 11g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 626mg | Potassium: 347mg | Fiber: 1g | Sugar: 8g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg