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.
¼cupsoy sauce or tamari sauce for a gluten-free version
¼cuprice wine vinegar
1tablespoonbrown sugar
½teaspoonblack pepper
1tablespooncornstarch 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.