chicken adobo in crock pot recipe

Written ByJenny Smyth Posted on
chicken adobo in crock pot recipe
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The Best chicken adobo in crock pot recipe

I’m so excited to share this recipe with you all, as it’s been a staple in our household for years. Chicken adobo is a classic Filipino dish that’s made its way around the world, and for good reason – it’s easy to make, packed with flavor, and perfect for any occasion.

I’ve experimented with many different variations over the years, but my favorite way to make it is in the crock pot. There’s something about the slow-cooked sauce and tender chicken that just can’t be beat.

My kids love helping me prep the ingredients, and they always ask for seconds (and sometimes even thirds!) This recipe is also a great option for busy families, as it’s ready when you are – just throw all the ingredients in the crock pot and let it do its magic.

Plus, it’s incredibly healthy, with only a few simple ingredients that are all easy to find at your local grocery store. So if you’re looking for a new recipe to try out this week, look no further than this delicious chicken adobo in the crock pot!

The combination of tangy vinegar, rich soy sauce, and sweet brown sugar creates a flavor profile that’s both familiar and excitingly new. And let’s not forget about the chicken – it’s so tender and juicy that you’ll want to lick your plate clean (don’t worry, I won’t tell anyone).

Crock Pot Chicken Adobo

Crock Pot Chicken Adobo

4.7 from 1223 votes

This slow cooker version of the classic Filipino dish delivers tender, flavorful chicken in a savory soy-vinegar sauce with garlic and bay leaves. It is an easy set-and-forget meal that is perfect for busy weeknights.

Prep Time10 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 10 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken Adobo

3 lbs chicken thighs (bone-in, skin removed)
1/2 cup soy sauce (low-sodium preferred)
1/2 cup white vinegar
1 cup water
8 cloves garlic (minced)
2 bay leaves
1 teaspoon whole black peppercorns
1 tablespoon brown sugar (optional)

👨‍🍳Directions

1Place the chicken thighs in the slow cooker in a single layer.
2In a medium bowl, whisk together the soy sauce, vinegar, water, minced garlic, bay leaves, peppercorns, and brown sugar if using until the sugar dissolves.
3Pour the soy-vinegar mixture over the chicken, ensuring all pieces are mostly submerged.
4Cover the slow cooker and cook on low heat for 4 to 5 hours, or until the chicken is fork-tender and reaches an internal temperature of 165°F.
5Using tongs, carefully transfer the cooked chicken to a serving platter.
6For a thicker sauce, pour the remaining liquid into a small saucepan and simmer over medium-high heat for 5 to 7 minutes until it reduces by about one-third and coats the back of a spoon.
7Spoon the reduced sauce over the chicken and serve immediately over steamed rice.
8Garnish with chopped green onions or fried garlic if desired.

🔧Equipment

Slow cooker (6-quart or larger)
Cutting board
Chef’s knife
Measuring cups and spoons
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 150mg🧂Sodium: 1200mg🌾Total Carbs: 8g🥦Dietary Fiber: 0g🍬Sugars: 4g🥩Protein: 42g

📝Notes

For a richer flavor, marinate the chicken in the soy sauce mixture overnight in the refrigerator before adding to the slow cooker. You can substitute chicken breasts, but reduce cooking time to 3 to 4 hours to prevent drying.

Watch Video Of How Crock Pot Chicken Adobo Works

Leftover chicken adobo stores well in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making it even better the next day.

To reheat, simply warm it in a pot on the stovetop over medium heat or in the microwave for a quick meal. You can also freeze the cooked chicken and sauce for up to three months; just thaw it in the fridge overnight before reheating.

This recipe works wonderfully for family gatherings because it is easy to double and feeds a crowd without extra effort. Serve it over steamed jasmine rice with a side of pickled vegetables or a fresh cucumber salad to balance the rich sauce.

I always make extra because everyone goes back for seconds, and it is one of those dishes that brings people together around the table.

❓ Frequently Asked Questions About Crock Pot Chicken Adobo

1. What is adobo?

Adobo is a type of stew or sauce originating from the Philippines. It typically consists of vinegar or citrus juice mixed with garlic, onions, bay leaves, and black pepper.

This mixture gives adobo its distinctive flavor and aroma.

Chicken adobo specifically combines chicken with soy sauce or patis (fish sauce), vinegar or citrus juice, garlic, onions, bay leaves, and black pepper.

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