Here we go. Another amazing crockpot chicken dish just as amazing as the ever so popular crockpot honey sesame chicken I had on here a while back.
This is an attention whore, for sure.
I love crockpot dishes. They’re so easy and so low-maintenance. Some days, I just don’t want to stand over a stove stirring and stirring a dish for 45 minutes, I’d rather just enjoy my day and come back to a home-cooked meal. Now don’t get me wrong, while I love creating dishes in my kitchen most days, now that the weather is getting warmer, I like going out more on the weekends and being in a hot kitchen with barely any natural light just doesn’t cut it for me on Spring weekends anymore.
That’s where my lovely slow-cooker comes in. You toss everything in and just fuh-getta-bout-it (I hope you said that in the Italian mafia type voice)!
Seriously, you guys, if you don’t make this dish..I just don’t know how we can go on with our friendship.
Sike. But really, it’s the traditional Filipino dish that you all must have had once before, right?
Wait, you have, haven’t you?? If not, then you must make this :) who doesn’t love a sticky sweet vinegary garlicy sauce dredged all over their chicken? Especially one that basically falls apart with a prick of a fork. It’s tender, juicy, succulent, and all around bursting with flavor (hey — did you guys catch that? I didn’t use the word DELICIOUS in there once! My fellow FBFOrl foodies know what I’m talking about!).
Crockpot Chicken Adobo
Yield: 4 servings | Prep Time: 10 minutes | Cook Time: 6 1/2 hours
1 tsp. olive oil
2 shallots, minced
6 cloves of garlic, minced
3 tbsp. dark brown sugar
1/2 tsp. ground black pepper
1/4 tsp. cayenne pepper
2 bay leaves
1/2 cup chicken stock
1/2 cup low-sodium soy sauce
1/4 cup apple cider vinegar
2 pounds chicken thighs, excess fat removed*
- Rub the olive oil around the inside of your slow cooker then throw in your shallots, garlic, brown sugar, pepper, cayenne and bay leaves.
- Then pour in your chicken stock, soy sauce, and apple cider vinegar. Stir everything together with a spoon to make sure everything is distributed evenly.
- Add in your chicken thighs and use the spoon to spoon some of the sauce on top so it’s coated. Or you can just push the thighs down into the liquid.
- Cook on low for 6 hours.
- Line a baking sheet with aluminum foil and set aside.
- When your chicken is done, remove it from the crockpot insert and place it on the prepared baking sheet. With oven mitts, lift out the insert and strain the sauce into a pot (using a large mesh strainer to catch the bits of garlic and shallots, etc) and let the sauce cook down for about 20 minutes. It should start to thicken up. If it’s not thickening up as quickly as you’d like, you can add in a bit of cornstarch and water mixture and it’ll thicken right up!
- Using a brush, brush the sauce on the chicken, coating it well, then put the chicken in the oven and broil it on high for about 3-5 minutes.
- Remove from oven and serve with white rice (what I did) or whatever else you prefer. There will be extra sauce left so you can coat your chicken & rice in more sauce.
Julie’s notes: You can use chicken breasts if you prefer but I’d cut the cooking time down so they don’t dry out cause they’re not as fatty as thighs. I’d say 4 1/2 hours is good for chicken breasts.
From Crepes of Wrath