Description
A comforting and flavorful Slow Cooker Chicken Adobo that tenderizes chicken thighs in a savory blend of soy sauce, vinegar, garlic, and spices. This easy-to-make Filipino classic is cooked low and slow for juicy, melt-in-your-mouth results served over steamed rice with a garnish of fresh green onions.
Ingredients
Scale
Chicken
- 2 lbs bone-in, skinless chicken thighs or drumsticks
Marinade and Sauce
- 1/2 cup soy sauce (low sodium recommended)
- 1/3 cup white vinegar
- 1/2 cup water
- 4 cloves garlic, minced
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 tablespoon brown sugar (optional)
- 1 teaspoon paprika (optional, for color)
- 1/2 teaspoon red pepper flakes (optional, for spice)
Additional Ingredients
- 1 onion, sliced
- 1 tablespoon cooking oil
- 2 green onions, chopped (for garnish)
- Cooked rice, for serving
Instructions
- Sear the Chicken: Heat oil in a pan over medium heat. Lightly sear the chicken for 2-3 minutes per side until browned. This step adds extra flavor but can be skipped to save time.
- Transfer to Slow Cooker: Place the seared or raw chicken pieces into the slow cooker.
- Prepare Sauce: In a bowl, whisk together soy sauce, white vinegar, water, minced garlic, black peppercorns, brown sugar (if using), and paprika. Pour this mixture evenly over the chicken in the slow cooker.
- Add Aromatics: Add the sliced onion and bay leaves on top of the chicken and sauce.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and pulls apart easily.
- Finish the Sauce: Remove and discard the bay leaves. For a thicker sauce, transfer the liquid to a saucepan and simmer for a few minutes to reduce and concentrate the flavors.
- Serve: Plate the chicken with the sauce spooned over cooked rice. Garnish with chopped green onions for freshness.
Notes
- Searing the chicken before slow cooking is optional but enhances flavor and color.
- Adjust vinegar and soy sauce ratios to taste for more tang or saltiness.
- Brown sugar is optional for a subtle sweetness to balance the vinegar.
- To add heat, include red pepper flakes as preferred.
- Serve with jasmine rice or any steamed rice of your choice for an authentic experience.
- Leftovers refrigerate well for up to 3 days and reheat gently.
