Crockpot Chicken Adobo
User Reviews
5
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Prep Time
20 mins
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Cook Time
6 hrs
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Total Time
6 hrs 20 mins
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Servings
6
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Calories
520 kcal
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Course
Main Course
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Cuisine
Mexican
Crockpot Chicken Adobo
Description
The recipe begins by browning chicken thighs in olive oil to develop flavor and texture on the skin. Then the chicken is layered with aromatics like garlic, onions, bay leaves, and black peppercorns in a crockpot. A mixture of apple cider vinegar and soy sauce is poured over everything, giving the dish a balance of acidity and saltiness typical of adobo recipes. The chicken cooks slowly, allowing it to become tender and infused with the spicy-sour sauce. After cooking, the bay leaves are removed and the chicken served hot with the sauce spooned on top.
The slow cooking ensures the chicken meat falls off the bone easily while absorbing the flavors of the vinegar, soy, and spices. This flavorful sauce is slightly tangy with a savory depth from the soy sauce and aromatics, and a subtle heat from the peppercorns. The mix of skin-on chicken thighs adds richness and moisture during the long cook.
This dish pairs well with plain rice to balance its bold flavors. The leftovers keep well refrigerated for up to 5 days, making it convenient for home-cooked meals throughout the week. Alternate bone-in pieces like drumsticks, bone-in chicken breasts, or boneless thighs can also be used, but skin-on pieces provide the best texture and richness.
Ingredients
- 1 Tbsp olive oil
- 9 chicken thighs bone-in, skin-on
- 1 Tbsp garlic minced
- 1/2 white onion Diced
- 4 bay leaf
- 15 black peppercorns
- 1/2 tsp salt
- 3/4 Cup apple cider vinegar
- 1/2 cup soy sauce
Instructions
- Heat the oil in a large skillet over medium high heat. Add the chicken thighs and brown the chicken on both sides.
- Then place the browned chicken thighs in a crock pot.
- Place the garlic, onions, bay leaves, peppercorns and salt on top of the chicken in the slow cooker.
- Combine the apple cider vinegar and soy sauce together in a small mixing bowl.
- Pour this sauce over the other ingredients in the crock pot.
- Cover and slow cook on low for 6-7 hours or on high for 3-4 hours.
- Remove the bay leaves and serve the chicken with the sauce spooned on top of the chicken.
- Enjoy!
Notes
- Store leftovers in an airtight container and refrigerate for up to five days.
- Skin-on chicken thighs are preferred for the best texture and flavor.
- Other cuts like drumsticks, bone-in breasts, or boneless thighs can be substituted if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 3g | 1% |
| Protein | 37g | 74% |
| Fat | 38g | 58% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 212mg | 71% |
| Sodium | 1443mg | 60% |
| Potassium | 530mg | 11% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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