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Slow Cooker Chicken Adobo

This comforting Filipino chicken adobo is slow-cooked to perfection, resulting in tender chicken and a rich, tangy sauce that's perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Filipino
Calories: 1000
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs bone-in, skin-on chicken thighs Look for thighs with a nice pink color and firm flesh.
  • 3/4 cup low-sodium soy sauce For a gluten-free alternative, use tamari.
  • 1/2 cup white vinegar Can be substituted with apple cider vinegar.
  • 1 head garlic, cloves smashed Give the dish its rich aroma.
  • 3 bay leaves Add to the slow cooker for flavor.
  • 1 tsp whole black peppercorns Optional for extra seasoning.
  • 2 tbsp brown sugar Can be replaced with coconut sugar or honey.
Serving Suggestions
  • cooked white rice For serving, soaks up the sauce perfectly.
  • sliced green onion For garnish, adds fresh flavor.

Method
 

Preparation
  1. Place the bone-in, skin-on chicken thighs into a 6-quart slow cooker.
  2. Add the low-sodium soy sauce, white vinegar, smashed garlic cloves, bay leaves, whole black peppercorns, and brown sugar.
  3. Stir gently to combine and make sure the chicken is mostly covered in the sauce.
Cooking
  1. Cover the slow cooker and cook on low for 6 hours, or on high for 3 hours.
  2. Your chicken is done when it is fork-tender and falls off the bone easily.
Sauce Reduction
  1. Carefully remove the chicken onto a plate.
  2. Pour the cooking liquid into a saucepan and simmer over medium-high heat for 10 to 12 minutes.
  3. Let the sauce reduce by about half until it’s slightly thick and syrupy.
  4. Discard the bay leaves before proceeding.
Broil (Optional)
  1. For crispy skin, place the chicken skin-side up on a baking sheet.
  2. Broil in the oven for 3 to 4 minutes until the skin is golden and crisp, monitoring closely to prevent burning.
Serving
  1. Spoon the reduced sauce generously over the chicken and serve it over cooked white rice.
  2. Garnish with sliced green onion to add a fresh touch.
Storage
  1. Store any leftovers in an airtight container in the fridge for up to 4 days.
  2. For longer storage, freeze leftovers for up to 3 months.

Notes

This dish is great for meal prep as leftovers reheat beautifully. Adjust seasoning as needed before serving.