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!
Equipment
- 5 quart slow cooker or larger
Ingredients
- 1 cup soy sauce
- 1/2 cup white vinegar
- 3 pounds bone-in chicken skin optional
- 1 large yellow onion sliced
- 4 garlic cloves chopped
- 2 bay leaves
- black pepper to taste
- cilantro for garnish
Instructions
- Combine the vinegar and soy sauce in a liquid measuring cup and set aside. Brown chicken in pan, then transfer it to the slow cooker. Pour the vinegar/sour sauce in the pan the chicken was cooked in and deglaze the hot pan. Make sure to scrape up all the brown bits.
- Add the onion, garlic, bay leaves, and black pepper to the slow cooker on top of the chicken, then pour the liquid over everything in the slow cooker.
- Cook on low for 4-6 hours or until the chicken has reached 165° inside. Serve over rice or your favorite starch with spoonfuls of the wonderful sauce and garnish with fresh cilantro. Enjoy!
Video
Notes
- I like to use thighs and drumsticks, but you can use your favorite bone-in chicken parts.
- Leftovers can be kept in an air-tight container in the refrigerator for 3-4 days.
Tried this recipe?Let us know how it was!