Easy Slow Cooker Chicken Adobo (Filipino Recipe)
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
4 servings
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Calories
250 kcal
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Course
Main Course
Easy Slow Cooker Chicken Adobo (Filipino Recipe)
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This Filipino classic dish is effortlessly made in a slow cooker, letting all the bold flavors soak in while you go about your day.
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Ingredients
- 2 tablespoons avocado oil or any other neutral oil
- 3 pounds chicken thighs and drumsticks bone in and skin on
- ⅓ cup white vinegar
- ½ cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- 1 medium yellow onion sliced
- 3 cloves garlic sliced
- 2 fresh or dried bay leaves
- 1 tsp black peppercorns optional
- Optional: chopped green onion for garnish
- Cooked white rice for serving
Instructions
Prepare the Chicken - Sear (optional)
- Heat a large skillet over medium-high heat, add the oil. Pat the chicken dry and sear in the hot pan until browned all over, about 6-8 minutes.
- Transfer the chicken to the crock of a slow cooker.
Saute the Onions (optional)
- Add the onions to the skillet and cook for 3-4 minutes, or until starting to soften.
- Once softened, add to the slow cooker with the chicken. If you have a slow cooker with searing capabilities, this can be done right in the insert. If you are very short on time, or do not wish to dirty another pan, you can skip searing the chicken and onions and instead just place them in the crock, but the final flavor of the dish will not be as rich.
Mix the Sauce
- In a small bowl, add the vinegar, soy sauce, brown sugar and salt, stir to combine.
- Pour the sauce into the hot skillet and scrape any bits from the bottom of the pan. Pour this mixture over the chicken in the crock pot and toss in the garlic cloves, bay leaves, and peppercorns if using.
Slow Cook
- Set the slow cooker to low and cover with the lid. Cook for 4-6 hours on low, or until the chicken is very tender and the internal temperature of the chicken reaches 165°F. I do not recommend cooking this dish on high, as it can dry out faster and the flavor is less intense, but if you are short on time you could cook it on high for 2-3 hours.
Serve
- Serve over cooked white rice and garnish with chopped green onion. Spoon on some of the cooking liquid if desired.
Notes
- Neutral oil - vegetable, avocado, or canola oil are great neutral oils.
- Bone-in skin on chicken is the best and most authentic choice for this dish. You could use bone in skin on chicken breasts, but I find that the dark meat is better suited for slow cooking due to its higher fat content. You could use boneless skinless chicken thighs, but would need to decrease the cooking time significantly to 1 ½ - 2 hours.
- White vinegar - plain distilled vinegar is commonly used for adobo. You could also use rice vinegar or white wine vinegar, but it will have a slightly different flavor. Avoid using stronger vinegars such as apple cider or red wine.
- Soy sauce - you can use low sodium soy sauce (my preference), but may get a lighter flavor if you are not accustomed to the flavor. Tamari can be used if you are looking to make this a gluten free recipe.
- Light brown sugar - granulated or palm sugar would be ok substitutes for brown sugar, but the molasses in the brown sugar works really well with the soy and vinegar. You can also decrease the amount of sugar to your liking. Some people prefer it with no sugar at all, but I find I like the balance the sugar brings.
- Yellow onion - white onion would work for this as well, or it could be left out. I like the sweetness and body it brings to the sauce.
- Garlic - sliced or crushed fresh garlic is best for this dish.
- Bay leaves - fresh or dried work for this dish.
- Black peppercorns - fresh whole peppercorns can be thrown right in. You could also use ½-1 teaspoon ground black pepper.
Nutrition Information
Show Details
Calories
250kcal
(13%)
Carbohydrates
7g
(2%)
Protein
46g
(92%)
Fat
42g
(65%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
8g
Monounsaturated Fat
19g
Trans Fat
0.2g
Cholesterol
174mg
(58%)
Sodium
2366mg
(99%)
Potassium
531mg
(15%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
330IU
(7%)
Vitamin C
4mg
(4%)
Calcium
47mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 46g | 92% |
| Fat | 42g | 65% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 174mg | 58% |
| Sodium | 2366mg | 99% |
| Potassium | 531mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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