A slow cooker version of the traditional Filipino chicken adobo, this easy recipe takes just minutes to prepare and results in perfectly moist, tender and flavorful chicken.
You guys can’t seem to get enough slow cooker chicken recipes and guess what? Neither can I! Easy, versatile and packed with protein, there is just something so magical about transforming chicken into a healthy dinner that basically cooks itself in a slow cooker.
What is chicken adobo?
It’s a traditional Filipino dish made with just a few basic pantry staples including soy sauce, vinegar, and peppercorns.
The dish works best with bone-in, skin-on chicken thighs but you could definitely swap out for breasts. The skin and bones remove easily just before serving but keep the meat nice and tender throughout the long cook process.
Sprinkle with bright scallions and serve on top of brown rice for a satisfying, protein-packed dinner that tastes nothing like healthy food.
Your fork is waiting.
Slow Cooker Filipino Chicken Adobo
Equipment
Ingredients
- 20 ounces chicken thighs (bone-in, skin-on)
- ⅓ cup soy sauce (low sodium)
- ⅓ cup white vinegar
- 5 cloves garlic (minced)
- 8 black peppercorns (whole)
- 3 bay leaves
- rice to serve (optional)
Instructions
- Place all ingredients in a slow cooker and stir once to make sure chicken is evenly coated in sauce. Heat on Low for 4 hours or High for 2 hours.
- Remove chicken from the slow cooker and place on a platter. Drizzle with the sauce and serve with rice if you wish.
Dead and easy and super tasty. This will be a regular item for me. I’m thinking it might be worth browning the skin before transferring to the slow cooker.
That extra step is ALWAYS worth it! Agreed!
I made this, and this is sooooooooo vinegary. My mom later told me it’s supposed to be way less vinegar. Like a tablespoon. So now I’m adding more soy sauce and adding water and sugar to help…. It’s still way too vinegary…. :(
Interesting! Did you add all the other ingredients? Did you use the full 20 ounces of chicken? We make this all the time and it’s very balanced. I’m sorry you didnt enjoy!
Yes to all. It was funny because just after I put everything in the crock pot, I called my mom (she’s Filipino and has made this a million times), and she said it’s a few cups of water to a few tablespoons of vinegar (she doesn’t measure anything!)…and that’s when I went UH OH. Oh well. :) I’ll just adjust to my liking next time! :)
hahah yes!!!! so glad you enjoy!!
I love this recipe! Have made it several times and it is quick and easy to prepare for a large group. I use boneless, skinless thighs. My son is from the Philippines and he loves it too.
Oh i’m so glad you enjoy it!!
Amazing recipe ! Thanks for sharing, Liz :)
Of course! Enjoy!
OMG I totally forgot about adobo. I love it! I’m so glad I stopped by. And chicken thighs are the best for this dish!
Isn’t it so good!!?? Great reminder to make it again!
Slow cooker recipes are some of my favourite and are always handy to have, especially when they sound as simple and delicious as this one
Same here! Enjoy Claire!
This looks so good. Vinegar and soy sauce, yum! :) thanks for this recipe!
Is there a good vegetable one could add to this? Carrots maybe? And should we add vegetables later in the cooking process? Many thanks!
I would cook the vegetables on the side and serve with it. Like grilled asparagus or roasted Brussels or a shredded Asian slaw.
I usually peel and chop some potatoes and carrots and cook them along with the chicken. They absorb the flavors nicely and make for a filling, satisfying meal.
Great idea!!
Looks gorgeous, Liz! And so packed with flavor!
Thank you pretty lady!
thank you for this recipe, love chicken thighs for flavor, so much more than skinless! This looks great and a perfect slow cooker recipe
I’m so happy!!! We love chicken thighs too!
I just recently got a slow cooker so I cant wait to get it going with this delish recipe!
Oh my gosh – you’re going to love using it!! I use mine so much!
Wow! Thank you for featuring a Filipino dish! I love how you got the ingredients right. There are several ways or “styles” of cooking it but it’s always soy sauce, vinegar, garlic, peppercorns, bay leaves. So glad you didn’t change it or did your own take on it :-))) Love your blog by the way!
I’m so glad I got it right!!! Thank you so much!!! I love Asian food! Let me know if you have any other recipes you’d like to see!