Slow cooker chicken adobo

This tender slow cooker chicken adobo is a classic Filipino dish that has become popular in this part of the world. The chicken is slow cooked in a vinegar based sauce, resulting in tender meat with crispy, caramelized skin.

This post may contain affiliate links. Read more about it in the privacy policy.

Healthy slow cooker chicken adobo

I absolutely love this recipe. Not only is it packed with flavour. The combination of tender chicken, crispy skin and soy glaze coating makes me excited every time.

But this is also a really easy, healthy chicken recipe! The chicken is cooked with very little oil, and a lot of the fat that seeps out during cooking will be left in the slow cooker along with the remainder of the soy sauce and vinegar.

It’s also a really easy and quick recipe, that only requires 10 minutes of work before you chuck it in the slow cooker and eat later in the day. Cooking with a crockpot is absolutely life changing, as the food will cook slowly for a long time. In fact, you can chuck it in the slow cooker, then leave it for a couple of hours, and serve when it suits you. No more hovering over the stove top, and no more accidentially burned chicken.

Healthy, easy, chicken that practically falls apart, with crispy, glazed skin? No wonder this recipe is very popular every time I make it.

How to make chicken adobo in a slow cooker

First, we want to pre cook the chicken. This is technically optional, and you can add the chicken thighs to the slow cooker raw. I think browning them in a pan really helps bring out the flavour, and helps to crisp up the skin as well.

Heat some oil in a frying pan or skillet, then add chicken thighs. Make sure not to overcrowd the pan. You might want to do this in batches. Cook them on medium to high heat on both sides until the exterior gets a beautiful golden flavour, then set them aside or place them in the slow cooker. Repeat until all chicken thighs are cooked.

In a small bowl, whisk together white vinegar (called malt vinegar in the UK), soy sauce, black pepper and sugar in a bowl until combined. Pour the sauce over the chicken.

Crush garlic cloves with the side of a knife (don’t chop it).

Add chicken thighs, sauce, garlic cloves and bay leaves to the slow cooker. Leave it to cook on high for 4-6 hours, or on low for 8-10 hours. Use a meat thermometer to make sure that the chicken has cooked through before serving. Chicken has to reach an internal temperature of 165°F or 75°C to be considered safe to eat.

Remove the slow cooker chicken adobo from the crockpot, carefully to prevent the meat from falling apart. Discard the remaining liquid, bay leaves and garlic cloves. Serve chicken adobo immediately while piping hot.

How to make it on the stovetop

If you don’t have a slow cooker available, you can recreate this by using a large skillet or pot. Cook the chicken thighs as instructed, then pour the sauce on top. Place the pot or skillet on medium heat, lover it with a lid then allow the chicken to cook completely.

Use a thermometer to ensure that the internal temperature has reached 165°F or 75°C before you remove chicken adobo from the heat and serve it. If you use chicken thighs, they typically need to cook for about 45 minutes, depending on size and temperature.

Serving suggestions

Slow cooker adobo chicken and rice is a great combination, and the traditional way to serve the dish. It also tastes great with roasted vegetables, noodles, or fried rice. Alternatively, you can shred the chicken and serve it in wraps or add it to a salad. I like to serve adobo chicken thighs piping hot straight from the crockpot on top of cooked brown rice, with roasted green beans on the side.

Frequently asked questions

Can you make slow cooker chicken adobo with frozen chicken? You can, however you should thaw your chicken before adding it to your crockpot. It is never recommended to cook frozen chicken in a slow cooker. The low temperatures might not cook the frozen chicken thoroughly before harmful bacteria is formed. To safely use frozen chicken, thaw it in the fridge overnight before use.

Can you freeze filipino adobo chicken? Yes! Allow the chicken to cool completely before freezing it in an airtight container for up to 3 months. Thaw frozen chicken adobo in the fridge overnight, then reheat it in the oven or microwave until piping hot.

Storing leftovers Store leftovers in the fridge for up to 4 days in an airtight container. Reheat in the microwave or oven until piping hot.

Can you make this with other cuts of chicken? Yes. I recommend using bone-in, skin on chicken for the best results. If you use boneless chicken thighs or chicken breasts, you might want to reduce the cooking time to prevent the chicken from becoming dry.

More slow cooker chicken dishes:

• Slow cooker Tuscan chicken – Chicken in a creamy sauce with sundried tomatoes and spinach.
• Slow cooker chicken taco soup – Shredded chicken in a spicy Mexican inspired taco broth.
• Slow cooker soy and honey chicken – Chicken thighs glazed in soy sauce and honey; a sweeter version of chicken adobo!
• Slow cooker lemon chicken – With mediterranean flavours, lemon chicken is a healthy and easy dinner alternative.
• Slow cooker apricot chicken with thyme – Deliciously sweet and juicy, this apricot chicken is a favourite at our house.

Slow cooker chicken adobo

This tender slow cooker chicken adobo is a classic filipino dish that has become popular in this part of the world. The chicken is slow cooked in a vinegar based sauce, resulting in tender meat with crispy, caramelized skin.

Prep Time10 mins

Cook Time6 hrs

5 from 5 votes

Course: Dinner, Main Course

Cuisine: Filipino

Keyword: chicken, crockpot, egg free, gluten free, nut free, slow cooker, soy sauce, vinegar

Servings: 4

Calories: 337kcal

Cost: Cheap

Equipment

• Slow cooker

Ingredients

• 1 kg bone-in skin on chicken thighs
• 4 garlic cloves
• 4 tbsp vinegar
• 6 tbsp soy sauce
• 1 tsp black pepper
• 1 tsp sugar
• 1 tbsp vegetable oil

Instructions

• First, we want to pre cook the chicken. This is technically optional, and you can add the chicken thighs to the slow cooker raw. I think browning them in a pan really helps bring out the flavour, and helps to crisp up the skin as well.

  Heat some oil in a frying pan or skillet, then add chicken thighs. Make sure not to overcrowd the pan. You might want to do this in batches. Cook them on medium to high heat on both sides until the exterior gets a beautiful golden flavour, then set them aside or place them in the slow cooker. Repeat until all chicken thighs are cooked.
• In a small bowl, whisk together white vinegar (called distilled malt vinegar in the UK), soy sauce, black pepper and sugar in a bowl until combined. Pour the sauce over the chicken.
• Crush garlic cloves with the side of a knife (don’t chop it).
• Add chicken thighs, sauce, garlic cloves and bay leaves to the slow cooker. Leave it to cook on high for 4-6 hours, or on low for 8-10 hours. Use a meat thermometer to make sure that the chicken has cooked through before serving. Chicken has to reach an internal temperature of 165°F or 75°C to be considered safe to eat.
• Remove the slow cooked chicken from the crockpot, carefully to prevent the meat from falling apart. Discard the remaining liquid, bay leaves and garlic cloves. Serve chicken adobo immediately while piping hot.

Notes

Can you make chicken adobo with frozen chicken? You can, however you should thaw your chicken before adding it to your crockpot. It is never recommended to cook frozen chicken in a slow cooker. The low temperatures might not cook the frozen chicken thoroughly before harmful bacteria is formed. To safely use frozen chicken, thaw it in the fridge overnight before use.

Can you freeze filipino adobo chicken? Yes! Allow the chicken to cool completely before freezing it in an airtight container for up to 3 months. Thaw frozen chicken adobo in the fridge overnight, then reheat it in the oven or microwave until piping hot.

Storing leftovers Store leftovers in the fridge for up to 4 days in an airtight container. Reheat in the microwave or oven until piping hot.

Can you make this with other cuts of chicken? Yes. I recommend using bone-in, skin on chicken for the best results. If you use boneless chicken thighs or chicken breasts, you might want to reduce the cooking time to prevent the chicken from drying out.

 

 

Print Recipe