Slow Cooker Chicken Adobo
Slow Cooker Chicken Adobo is a popular Filipino dish made of tender, fall-apart chicken that braises for hours in a delectable sauce made with vinegar, soy sauce, onions, and garlic. This flavorful chicken is perfect over rice with spoonfuls of the decadent sauce!
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I created Slow Cooker Chicken Adobo because there aren’t a lot of Filipino restaurants for me to get my fix, and with my kids in sports, I don’t have time to babysit the chicken on the stove for hours.
That’s where my handy slow cooker comes in. I can brown the chicken, throw everything in the slow cooker, and come home to the best smelling house on the street.
When I think about Filipino food, I think about the wonderful ladies that I worked with when I lived in Hawaii.
They were so sweet, thoughtful, and lucky for me, amazing cooks!
Whenever we had a company potluck or we were celebrating someone’s birthday, my co-workers would bring dishes like pancit, chicken adobo, and lumpia to share with everyone.
That’s how I really got familiar with all my favorite Filipino foods.
What is Chicken Adobo?
Chicken Adobo is unlike any other dish I’ve ever had.
It’s basically pieces of bone-in chicken that braise for hours in a sauce made with onions, garlic, soy sauce, and vinegar.
It has a wonderful, addicting sauce that’s savory and a little salty and tangy. I can’t get enough of it!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Bone-in chicken pieces
- Onion
- Garlic
- Bay leaves
- Soy Sauce
- White vinegar
- Pepper
- Cilantro (for garnish)
How to make this recipe?
1) Brown the chicken in a pan, put it in a slow cooker and top it with onion, garlic, and bay leaves.
2) Deglaze the chicken pan with the soy sauce/vinegar and scrape up the brown bits. Pour the deglazing liquid over the chicken, onions, and garlic in the slow cooker.
3) Let everything cook in the slow cooker for about 4-6 hours on low. The chicken will fall off the bone!
4) Serve the chicken over rice, spoon the fabulous sauce over everything, and garnish with cilantro. Yum!
How to serve Chicken Adobo
I personally like Jasmine rice for this dish, but you can use white rice, brown rice, quinoa, or whatever starch you like to soak up all the yummy juices!
If you want a next-level rice recipe, try my Herbed Butter Garlic Rice!
Some chopped fresh cilantro is the perfect finishing touch for this dish!
Do I have to brown the chicken first?
Browning the chicken is not required, but it is highly recommended.
After you brown the chicken, you deglaze the pan the chicken cooked in with liquid and scrape up all the brown bits and pour all of that goodness in the slow cooker.
If you just put the chicken in the slow cooker without browning it first, you’re skipping all that flavor.
Plus, the chicken is more aesthetically pleasing when the skin is seared, but that’s up to you.
How long is this chicken good for?
Leftovers can be kept in an air-tight container in the refrigerator for 3-4 days.
If you have any leftover meat, it’s fabulous in homemade ramen bowls with sautéed baby bok choy, scallions, ginger, garlic, and chicken broth.
Looking for more slow cooker recipes? Here are some fan favorites:
- Slow Cooker Mexican Beef Barbacoa
- Slow Cooker Beef Braciole (shown below)
- Chicken Pepperoncini Cheese Steaks
- Slow Cooker Nando’s Chicken Pasta
- Slow Cooker Chicken Provencal
NOTES:
- Bone-in thighs and legs are the traditional pieces of chicken used in Chicken Adobo, but you could use any bone-in chicken parts you desire.
- It’s customary to leave the skin on the chicken, but I don’t like soggy skin, so I usually remove it in my recipe. Feel free to leave the skin on for a more traditional chicken adobo.
- Most chicken adobo has black peppercorns. Feel free to add some!
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Slow Cooker Chicken Adobo
Equipment
- 5 quart slow cooker or larger
Ingredients
- 3 lbs. bone-in chicken skin optional
- 1 cup soy sauce
- 1/2 cup white vinegar
- 1 large onion sliced
- 4 garlic cloves chopped
- 2 bay leaves
- black pepper to taste
- cilantro for garnish
Instructions
- Brown chicken in pan, then transfer it to the slow cooker. Add the onion, garlic, bay leaves, and black pepper to the slow cooker on top of the chicken.
- Combine the vinegar and soy sauce in a liquid measuring cup and use it to deglaze the hot pan the chicken was cooked in. Make sure to scrape up all the brown bits, then pour the liquid over everything in the slow cooker.
- Cook on low for 4-6 hours or until the chicken is cooked through. Serve over rice or your favorite starch with spoonfuls of the wonderful sauce and garnish with fresh cilantro. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
Would you recommend using chicken party wings? or just stick to regular drumsticks?
Hi there! If you want to make wings, I have a recipe for them :) Here you go: https://flavorfuleats.com/slow-cooker-chicken-wings/
Sorry Tiffany! I thought you had commented on my buffalo chicken drumsticks recipe! I’ve never made adobo with wings, but they won’t take as long to cook as the thighs and drumsticks. Hope that helps!
Can I cook this in the slow cooker on a high setting instead of low and if so how long?
I’ve only cooked it on low, but if you’re going to cook it on high, it would probably take between 2-3 hours. Every slow cooker is a little different. :) Enjoy!
can i use chicken breast?
Hi. I have never made this with chicken breasts, but if you do, I would use the bone-in variety. I think boneless, skinless chicken breasts might turn out a little dry.
This was delicious. The chicken was tender and tangy, a great change to our usual meal rotation!
I’m so glad you enjoyed it! Thank you for the feedback! :)
I made this today for my husband. He’s half Filipino and I’ve been wanting to make something familiar to him. I know I’ll never cook it like my MIL, but I wanted to try. He loved it! He said it tasted just like his mom’s and, while I’m sure he’s exaggerating a little for my sake, which I love him for haha, he did seem to really like it. He went back for seconds and even thirds, and he doesn’t do that often. Thanks for sharing this recipe!
I’m so glad to hear that! Thank you for taking the time to leave a review! :)
Can you use boneless chicken thighs?
It’s not traditional, but you definitely can. You may need to decrease the cooking time, as bone-in chicken takes longer to reach 165. Enjoy!
I made this today. So delicious!
Thank you so much for stopping by to let me know!
I made it and it is SO delicious!! I highly recommend it!
Could I substitute white vinegar with white wine vinegar as that’s all I have to hand and I really want to make this as it sounds delicious
Hi there! I haven’t tried it with white wine vinegar yet. I can’t say it would turn out exactly as it would with regular white vinegar, but I don’t think it would turn out poorly! You’ll have to come back and let me know how it turns out :)
Easy to make with ingredients we already had and my family devoured it! We didn’t want leftovers so I only made a half of the recipe next time I will be doing the full recipe or more!
I love that! Thank you so much for the feedback! :)
Absolutely loved this recipe. Simple and straightforward. Smelt delicious. Will definitely make again
I’m so glad you enjoyed it! :)
My family absolutely loved this!!! So delicious and easy!
I’m so glad your family enjoyed the Chicken Adobo! Thank you for letting me know! :) If you ever have leftovers, I like to add the meat to ramen bowls with bok choy, scallions, garlic, and a touch of sesame oil. So good!