Crockpot Chicken Adobo a super easy chicken dinner with amazing flavors.
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.
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
Ingredients
- 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*
Instructions
- 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.
Love this way of cooking this dish that I grew up with….. being a Filipina, Adobo is our national dish and if you haven’t tried adobo yet, I urge you to give it a try, it will not disappoint.
I still make adobo( chicken and pork) the traditional way at home for my Western family .Seeing this post, this will be added to my repertoire of cooking techniques..
Thank you for sharing this way of cooking one of my favourite comfort foods.
I made it last night & it was delicious! thanks for the recipe :)
Just tried this last night! It was so good that my boyfriend helped himself to thirds. Thanks for posting this :D
That’s awesome! So glad you two were able to enjoy this together :)
I’m wondering if you could help me. I tried making this and cooked it on low for about 4 hours, meat was falling off the bones but it was a bit overlooked and dry. Do you think I cooked it too long?
Hi Cynthia, I’m assuming you used some kind of bone-in chicken. Was it thighs or was it breasts? Breasts tend to dry out way more than thighs. If after 4 hours your meat looks overcooked and dry, I would suggest changing the cook time to 2-3 hours instead and keep checking up on it.
I made this tonight for my filipino boyfriend. I added some garlic and a little extra soy and vinegar. The only thing was my boneless skinless thighs totally fell apart. I wasn’t able to glaze it because of that. However, we decided it was a goI’d dish, though not the traditional adobo we are used to.
Sorry added ginger I meant!
I love how you added the note for chicken breasts. I usually have breasts at home so it was good to know an alternative for thighs. Thank you so much. I can’t wait for dinner tonight!
Thanks, Jen! Hope you enjoyed!
The flavor overall was delicious however, my chicken breasts did dry out at 4 1/2 hrs. I will adjust for 2 hrs next time. My husband is not a picky eater so he ate the whole thing.
Can I make this a freezer meal? Put all ingredients into bag and freeze for later?
TIA
Yup, you sure can.
Hello !! How are you ? I am just thinking ! Can I use pressure cooker ? I don’t have slow cooker. I just need to reduce about 30 minuts and to do the same thing for the othes steps ? Love recipe btw!! Thanks
I haven’t had experience with a pressure cooker so my guess is as good as yours! I’m sorry!
Could you use boneless breast or thighs and would you need to lower the temp?
No, you wouldn’t need to lower the temperature.
What temperature should the oven be?
You don’t cook this in an oven. It’s placed in the oven to keep warm. Sorry that wasn’t clear.
I just love your recipes. And most people have the ingredients in their kitchens. I love the adobo