Why You’ll Love This Recipe
- Effortless Preparation: The slow cooker handles most of the work, making it ideal for busy schedules.
- Rich, Complex Flavors: The combination of vinegar, soy sauce, and garlic creates a savory and tangy sauce that permeates the chicken.
- Versatile Serving Options: Pairs wonderfully with steamed rice, vegetables, or even as a filling for sandwiches.
- Make-Ahead Friendly: Tastes even better the next day, making it perfect for meal prepping.
Ingredients
- ½ cup apple cider vinegar
- ⅓ cup soy sauce
- 12 whole garlic cloves, peeled
- 3 tablespoons vegetable oil
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
- 1-2 whole bird’s-eye or Thai chilies
- 1 tablespoon black peppercorns
- 2-3 dried bay leaves
- 1 tablespoon sliced scallion tops for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Sauce: In a small bowl, whisk together the vinegar and soy sauce. Pour this mixture into the bottom of a 6-quart slow cooker and add the peeled garlic cloves.
- Brown the Chicken: Heat the vegetable oil in a large skillet over medium heat. Working in batches, brown the chicken thighs and drumsticks on all sides, then transfer them to the slow cooker, turning to coat them in the sauce.
- Add Spices: Place the chilies, peppercorns, and bay leaves into the slow cooker with the chicken.
- Cook: Cover the slow cooker and cook on low for 5-6 hours, or until the chicken is tender and fully cooked.
- Serve: Once done, garnish with sliced scallion tops and serve hot over steamed rice, spooning the sauce over the chicken.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 10 minutes
- Cooking Time: 5-6 hours on low in the slow cooker
Variations
- Coconut Adobo: Replace the vegetable oil with coconut oil for browning the chicken. After adding the chicken to the slow cooker, pour in a can of coconut milk. This variation offers a rich and creamy sauce. Adding grated fresh ginger can enhance the flavor profile.
- Spice Level Adjustment: For a milder dish, omit the chilies. If you prefer more heat, add extra chilies or a dash of red pepper flakes.
- Boneless Option: While bone-in chicken provides more flavor, boneless thighs can be used for convenience. Adjust the cooking time accordingly to prevent overcooking.
Storage/Reheating
- Refrigeration: Store leftover chicken adobo in an airtight container in the refrigerator for up to 4 days.
- Freezing: For longer storage, place the cooled chicken and sauce in a freezer-safe container and freeze for up to 3 months.
- Reheating: Thaw frozen adobo in the refrigerator overnight. Reheat gently on the stovetop over medium heat until warmed through, adding a splash of water if the sauce has thickened too much.
Slow Cooker Chicken Adobo
- Total Time: ~6 hours
- Yield: 4 servings
- Diet: Gluten Free
Description
Slow Cooker Chicken Adobo is a classic Filipino dish where chicken is slowly braised in a flavorful mix of vinegar, soy sauce, garlic, and spices. This easy slow-cooker recipe delivers tender, juicy chicken infused with a savory, tangy sauce—perfect for serving over steamed rice.
Ingredients
- ½ cup apple cider vinegar
- ⅓ cup soy sauce
- 12 whole garlic cloves, peeled
- 3 tablespoons vegetable oil
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
- 1–2 whole bird’s-eye or Thai chilies
- 1 tablespoon black peppercorns
- 2–3 dried bay leaves
- 1 tablespoon sliced scallion tops (for garnish)
Instructions
- Prepare the Sauce: In a small bowl, whisk together the vinegar and soy sauce. Pour the mixture into a 6-quart slow cooker and add the peeled garlic cloves.
- Brown the Chicken: Heat vegetable oil in a skillet over medium heat. Brown the chicken thighs and drumsticks on all sides, then transfer them to the slow cooker, turning to coat in the sauce.
- Add Spices: Place the chilies, peppercorns, and bay leaves into the slow cooker with the chicken.
- Cook: Cover and cook on low for 5-6 hours or until the chicken is tender.
- Serve: Garnish with sliced scallion tops and serve hot over steamed rice.
Notes
- For a richer sauce, reduce the sauce on the stovetop after cooking.
- Adjust spice levels by adding or omitting chilies.
- Make it creamy: Add a can of coconut milk for a coconut adobo variation.
- Leftovers taste even better the next day!
- Prep Time: 10 minutes
- Cook Time: 5-6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Filipino
