Slow Cooker Chicken Adobo Recipe
Make this chicken adobo slow cooker recipe that will likely become one of your new go-to family meals. Inspired by the traditional Filipino favorite, this sweet and salty chicken is a delicious main entrée to pair with rice and veggies.
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What is chicken adobo?
You’ve probably heard of adobo in many different ethnic dishes, but they tend to differ based on regional origin. “Adobo” has Spanish roots and the verb essentially means to marinate something. Today’s chicken adobo recipe stems from the famous Filipino dish – simple, sweet, and savory!
Chicken adobo is so popular in the Philippines that is the unofficial national dish. Simple chicken leg meat, or pork, is marinated in a soy or tamari sauce, and another staple of Filipino cooking, vinegar. Hints of garlic and black pepper bring the spice and the sticky, tender meat is served over some form of rice.
Most chicken adobo recipes will use strong vinegar and do not include sugar, but my adjustments make for a more family-friendly version.
Why use the slow cooker to make chicken adobo?
The most common way to prepare chicken adobo is to braise it in a deep pan or skillet and allow the chicken to simmer slowly until the sauce has slightly thickened.
Using a slow cooker achieves very similar results by allowing the meat to simmer in the sauce and trapping the moisture with the cover. Even though chicken adobo could be made relatively quickly on the stove, I like using the slow cooker because it is just so quick and easy to prep the ingredients and leave them for a set amount of time. Plus, the chicken always comes out tender and juicy with this foolproof method!
Ingredients Needed
- Boneless skinless chicken thighs – Many chicken recipes are usually pretty flexible, but chicken adobo traditionally uses chicken thighs or drumsticks. You could also use chicken breasts but the extra fat from the chicken thighs really adds to the sauce and overall flavor.
- Jarred minced garlic – Definitely a worthy timesaver! A hint of garlic is key to the signature flavor of chicken adobo.
- Soy sauce – Soy sauce is a great marinade because the added salt tenderizes the meat during cooking. If you need to make a gluten-free version, use tamari sauce as another option.
- Rice wine vinegar – If you like to cook Asian recipes at home, rice wine vinegar is a great staple to keep in your pantry. A splash adds so much flavor and complexity!
- Brown sugar – A bit of brown sugar is my addition to the classic recipe for a can’t-resist sweetened taste.
- Black pepper – I used coarse black pepper, but if you’d like a spicier flavor, use cracked black peppercorns.
- Cornstarch or tapioca flour – A little thickener is optional, but it helps create a nice smooth sauce to stick to all the elements!
How To Make Chicken Adobo In The Slow Cooker
- Add chicken thighs and minced garlic to the slow cooker.
- In a small bowl, mix soy sauce (or tamari), vinegar, sugar, and pepper. Then pour this mixture over the chicken.
- Cover and cook on high for 2-3 hours or low for 4-6 hours until the chicken is cooked through to 165 degrees ℉.
- Optional: To thicken the sauce, whisk cornstarch or tapioca flour with 1 tablespoon of water until smooth. Remove the chicken from the slow cooker and whisk the cornstarch mixture into the remaining sauce. Let it heat through for a few minutes until the sauce has thickened as desired.
- Serve the chicken with steamed rice and veggies and drizzle with extra sauce.
What To Serve With Chicken Adobo
My favorite way to serve chicken adobo is with a side of fluffy steamed rice and marinated cucumbers (just a splash of olive oil, vinegar of choice, and salt and pepper).
With the almost-syrupy delicious sauce, you will want some sides to soak up the extra flavor like jasmine rice, cauliflower rice, or a simple coconut rice recipe. Plate your chicken with some simple veggies like broccoli or Oven Roasted Carrots. Or, choose a fresh garden salad with a vinaigrette dressing.
Storing and Reheating
This is one of those dishes that you might have to set aside leftovers BEFORE serving to ensure you still have some left!
Portions of the chicken, rice, and veggies would be perfect to save in single-servings for meal prep. Save in airtight containers in the fridge for up to 3 days or freeze for up to 3 months. Defrost if needed, and reheat individual servings in the microwave.
You can also assemble chicken adobo as a freezer meal and then thaw and cook later. Simply add everything to a freezer-safe bag and follow all cooking directions when ready.
Chicken Adobo FAQs
- Can I use different cuts of chicken? Chicken thighs are best for this recipe, but you could also use boneless skinless breasts. I don’t recommend chicken with skin on for this recipe since it won’t be crispy. If you prefer a crispy skin, then I would opt for a stovetop version of this recipe instead.
- What type of vinegar works best for chicken adobo? Rice wine vinegar gives a nice tangy element but other vinegars that you could use are white vinegar, champagne vinegar, or apple cider vinegar.
- Can I adjust the spice level of this recipe? For more spice, add more black pepper or some crushed red pepper flakes.
- Can this recipe be made ahead of time? Yes, you can assemble this recipe as a freezer meal to thaw and cook later OR you can make ahead and freeze the leftovers. It’s so flexible!
Slow Cooker Chicken Adobo Recipe
Equipment
- Slow Cooker
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 2 teaspoons jarred minced garlic
- ¼ cup soy sauce or tamari sauce for a gluten-free version
- ¼ cup rice wine vinegar
- 1 tablespoon brown sugar
- ½ teaspoon black pepper
- 1 tablespoon cornstarch or tapioca flour
Instructions
- Add chicken thighs and garlic to slow cooker.
- In a small bowl, mix soy sauce, vinegar, sugar, and pepper. Pour the mixture over the chicken.
- Cover and cook on high for 2-3 hours or low for 4-6 hours until chicken is cooked through to 165 degrees ℉.
- Optional: To thicken sauce, whisk cornstarch with 1 tablespoon of water until smooth. Remove chicken from slow cooker and whisk cornstarch mixture into remaining sauce. Let it heat through until the sauce has thickened as desired.
- Serve chicken with steamed rice and veggies and drizzle with extra sauce.
Notes
- Store in airtight containers in the fridge for up to 3 days or freeze for up to 3 months. Defrost if needed, then reheat in the microwave.
- If needed, swap rice wine vinegar for another vinegar that you have on hand.
- Garnish with sliced green onions if desired.
I’m so confused. Where is the cheese, the spice, or the sauce on this recipe? Is there something in not seeing? Because this is the recipe it’s showing me.
Ingredients
1 V pounds boneless skinless chicken thighs
2 teaspoons jarred minced garlic
14 cup soy sauce or tamari sauce for a gluten-free
version
%4 cup rice wine vinegar
1 tablespoon brown sugar
O
/2 teaspoon black pepper
1 tablespoon cornstarch or tapioca flour
Please help me understand?
Yvonne
Hi Yvonne, I apologize for the confusion. There was a technical error which caused the discrepancy. Please check out the recipe card for directions.
I don’t see it anywhere here, how much is one serving?
Looking for Keto slow cooker recipes
Hi Sandy! I don’t offer recipes customized to any specific diet, but hopefully you will find some things here that will work for you!!
Could I substitute unsweetened almond milk for the milk in this recipe without ruining the cheese sauce?
I would think it should work fine, but I haven’t tried it so I can’t say for sure.
Is there a step missing? When do I add the chicken to the crockpot and no mention of adding liquid (what kind, and how much)?
You can just add it first and then pour the sauce over. No additional liquid needed.
I have an adobo dry seasoning. Could I mix this with water or chicken broth to substitute for the adobo sauce, and if so, any idea on measurements to replace the sauce?
We have never worked with a dried adobo seasoning so I do not know if it would work or not.
Excited to soon try this and your lemon chicken. We have five children (four at home) and need more meal ideas. Glad I came upon your site today! Our oldest child is now on her own and loves crockpot cooking. She gave us a crockpot for Christmas last year, but we’ve only used it once. Time for a change… some easier meals and less cleanup.
I do have a question for you since not very familiar with crockpot cooking. Is it safe to place raw meat directly into the crockpot, or is it best to cook/brown a few minutes prior? Years ago, I made stew in a crockpot but browned the beef a bit prior to placing in the pot. Also, is there ever a need for non-stick sprays with any of your recipes? If so, which spray(s) do you prefer? Thank you!!
Krissy, I’m so excited you’ve decided to try slow cooking! You will love how easy it is and hopefully will be impressed by how delicious the food can be. To answer your questions, yes you can put raw meat in the slow cooker. Some recipes do call for browning but that’s more about the flavor/texture specific to those recipes. Yes, non-stick sprays are very helpful in certain recipes and I always note it. I use either canola or olive oil spray and if it matters I try to specify otherwise just use whichever you prefer! Canola is pretty universal and doesn’t have a strong flavor so that’s usually my go-to. Let me know which recipes you try and how they turn out!!
Yummy! I have crockpot and only use it for 2 recipes. I will try some of yours. Thank you! 🙂
Thanks!! Be sure to let me know which ones you try!!