Slow Cooker Chicken Adobo Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
4 hrs
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Servings
6
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Calories
175 kcal
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Course
Main Course, Lunch
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Cuisine
Asian
Slow Cooker Chicken Adobo Recipe
Description
This recipe begins by browning chicken thighs in oil to develop flavor and lock in juices before transferring them skin-side up to a slow cooker. Onions and garlic are sautéed separately to soften and aromatic completion, then added to the cooker. A sauce composed of white wine vinegar, tamari or soy sauce, chicken broth, optional ground coriander, brown sugar, salt, and black pepper is whisked together and poured over the chicken and aromatics, accompanied by bay leaves.
The slow cooker simmers this mixture on high or low for several hours, allowing the chicken to become tender while infusing the sauce with its flavor. The resulting dish balances sharp vinegar tang with savory soy and hints of garlic and spice, characteristic of traditional adobo. The slow cooking method also melds flavors deeply and yields moist meat with an intensely savory sauce.
For a creamier variation, coconut milk may be added. The sauce can be thickened after cooking by reducing it in a saucepan if desired. Care is advised to minimize opening the slow cooker lid during cooking to retain heat and shorten cooking time. Utilizing the keep warm setting after cooking keeps the dish ready to serve without overcooking.
Ingredients
- 2 teaspoons neutral cooking oil generic cooking oil
- 6 chicken thighs
- 1 onion peeled and diced
- 6 cloves garlic peeled and minced
- ⅔ cup white wine vinegar
- ⅓ cup tamari soy sauce or regular soy sauce if not gluten free
- ¼ cup chicken broth optional, low sodium
- ¼ teaspoon ground coriander optional
- 1 teaspoon brown sugar optional
- salt to taste
- black pepper to taste
- 2 bay leaf
Instructions
- Heat oil in skillet over medium heat, add chicken and brown both sides. When done, place them skin side up in the bottom of the slow cooker.
- Add onions to the skillet and sauté for about 5 minutes till softened, stir in garlic for 30 seconds until fragrant, then transfer to the slow cooker.
- In a bowl, whisk together the vinegar, soy sauce, chicken broth, ground coriander, brown sugar, salt and pepper. Pour into the slow cooker.
- Add bay leaves, put the lid on, and set to cook on high for 4 hours or low for 6-7 hours. Avoid opening the lid during cooking.
Notes
- To enhance flavor, sear chicken before adding to the slow cooker.
- Minimize opening the lid during cooking to maintain consistent temperature and reduce total cook time.
- The sauce can be thickened on the stovetop after slow cooker cooking if a thicker consistency is preferred.
- Use the slow cooker's keep warm setting after cooking to maintain serving temperature without overcooking.
- Adding coconut milk provides a creamy variation with a hint of coconut flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 107mg | 36% |
| Sodium | 827mg | 34% |
| Potassium | 362mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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