Slow Cooker Chicken Adobo is a made-from-scratch version of the famous Filipino dish made with vinegar, soy sauce, and onions, but letting your slow cooker do all the work for you!
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 was first introduced to all my favorite Filipino foods.
Chicken Adobo is unlike any other dish I’ve ever had. It’s basically pieces of bone-in chicken and onions that braise for hours in a tangy cooking liquid made with soy sauce and vinegar. Not the best sounding sauce, I know, but trust me, it’s awesome!
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.
All you have to do is brown the chicken in a pan, put it in a slow cooker and top it with onion, garlic, and bay leaves.
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.
Let everything cook in the slow cooker for 4-6 hours on low and you will have this wonderful meal ready for you.
Serve over rice, spoon the juices over everything, and garnish with cilantro.
Looking for another easy slow cooker recipe? Put that Crock-Pot to work for you with these favorites: Slow Cooker Mexican Beef Barbacoa is an easy way to fill burritos, tacos, and more. Chicken Pepperoncini Cheese Steaks are the way to my husband’s heart. These tasty sandwiches are filled with tangy chicken from the juices from a jar of pepperoncinis!
- I personally think Jasmine rice is the best for this dish, but use white rice, brown rice, quinoa, or whatever starch you like to soak up all the yummy juices!
- I use bone-in thighs and legs because those are the traditional pieces of chicken used in this dish.
- 3 lbs bone-in chicken, skin removed
- 1 cup soy sauce
- ½ cup white vinegar
- 1 large onion, sliced
- 4 garlic cloves, chopped
- 2 bay leaves
- black pepper to taste
- cilantro for garnish
- 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 pan the chicken 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 done. Serve over rice and garnish with cilantro.