Panlasang Pinoy Slow Cooker Chicken Recipes

Chicken slowly braised in vinegar, soy sauce, garlic and bay leaves until fall-off-the-bone tender and DELICIOUS. This classic recipe for chicken adobo in the slow cooker can be made a day ahead and tastes even better the next day!

Chicken slowly braised in vinegar, soy sauce, garlic and bay leaves until fall-off-the-bone tender and DELICIOUS. This classic dish can be made a day ahead and tastes even better the next day! Slow Cooker Chicken Adobo | manilaspoon.com

Life does get in the way sometimes. 🙂 I intended to post this well-clamored recipe last week but alas my migraine headache for 3 days in a row totally prevented me from doing so.

So, I apologize to those who were normally awaiting another recipe last week. Things were certainly beyond my control.

I guess, it's better late than never. Anyway, let me assure you dear readers that this recipe is certainly worth the wait!

As some of you may know, Adobo is the national dish of the Philippines.

It is very popular not only because it truly is tasty but because of ease of preparation and the fact that, at least by Filipino practice, it does not require refrigeration.

The vinegar acts as a preservative and not just a flavor enhancer. This was important during the olden days when refrigeration was virtually unknown.

Hence, the adobo cooking technique which uses vinegar is very popular in our country and is used in many other indigenous dishes.

To make it even easier, I have decided to finally try a slow cooker version for Chicken adobo, after all, it already requires some braising time and the crockpot is the perfect vehicle for this dish.

Some, like hubby, prefer the classic savory taste of adobo. I, on the other hand, prefer a slightly sweeter version. Not really sugary sweet but just a hint of it and, for me, it adds depth of flavor to the dish, too.

I have provided an option for either version so you can choose.

WHAT CAN WE EAT WITH CHICKEN ADOBO?

One thing you shouldn't forget is the rice which is the perfect side dish for chicken adobo. There is no better pair than rice that can soak up all that tasty adobo sauce.

CAN THE SLOW COOKER CHICKEN ADOBO BE MADE AHEAD?

Yes, it can be made a day or 2 ahead. It would develop even more flavor as it sits in the fridge overnight.

HOW LONG DOES IT TAKE TO COOK THE CHICKEN ADOBO IN THE SLOW COOKER?

It may take between 5-6 hours on low depending on whether the chicken pieces were previously browned ahead or not. It is cooked when the chicken is fully tender and the juices when pierced run clear.

Interested to try delicious rice and noodle recipes? Our cookbook – RICE. NOODLES. YUM. (Everyone's Favorite Southeast Asian Dishes) is now out! It has 75 delicious and easy to make authentic rice and noodle recipes from Thailand, Vietnam, Malaysia, Indonesia, Singapore and the Philippines ALL in FULL COLOR. Check out the content of the cookbook below. Available on Amazon, Barnes & Noble and anywhere books are sold. You can order a copyHERE .

Check out what the book looks like in this video below!

If you like what you see and would like to receive new recipe updates, we'd love you to subscribe to our posts or join our site. Needless to say, we'd love you to like us on Facebook and Instagram , too where you can get more recipes and updates. Thanks and happy browsing!

FOR FULL RECIPE & INSTRUCTIONS AND TO PRINT, SEE RECIPE CARD BELOW.

Slow Cooker Chicken Adobo

Chicken slowly braised in vinegar, soy sauce, garlic and bay leaves until fall-off-the-bone tender and DELICIOUS. It tastes even better the next day if there are left-overs!

INGREDIENTS FOR SLOW COOKER CHICKEN ADOBO

Chicken pieces (like thighs and drumsticks)
Oil (for browning the chicken)
White Vinegar (preferably the Cane Vinegar from the Philippines or rice vinegar works, too)
Soy Sauce (this is the regular seasoning or table soy sauce)
Whole head Garlic
Black Peppercorns (this is traditional but freshly ground black pepper may be substituted instead)
Bay leaves (dried)
A little Sugar (for those who prefer a slightly sweeter Adobo but leave out if doing low-carb)

INSTRUCTIONS

Heat the oil in a large frying pan over medium heat. Brown all the chicken pieces in batches. This step is highly suggested but if you are in a hurry, this may be omitted. Alternatively, you can use skinless chicken pieces to avoid the browning process. Mix together in a bowl the vinegar, soy sauce and water.
Place the browned chicken pieces in the slow cooker. Pour the vinegar mixture all over the chicken. Evenly distribute the garlic, peppercorns and bay leaves. If you don't fancy picking out the peppercorns on your plate, feel free to replace with freshly ground pepper but adjust the amount to your taste preference (a teaspoon to begin with). Cook on low for 4-6 hours or until chicken is tender.
NOTE: If you want a slightly sweeter adobo, add the sugar to the vinegar mixture or towards the end you can also sprinkle the sugar all over and gently stir it in. Serve with freshly cooked rice. Can be made a day or 2 ahead.

Yield: 6 Servings
Prep Time: 00 hrs. 10 mins.
Cook time: 5-6 hours 00 mins.
Total time: 5 hours 10 mins.
Tags: Adobo, Chicken, Filipino, Asian, Main Dish

Slow Cooker Chicken Adobo

Prep Time 10 minutes

Cook Time 5 hours

Total Time 5 hours 10 minutes

3 pounds chicken pieces, (like thighs and drumsticks)
2 tbsp cooking oil of choice
½ cup white vinegar, (preferably the Cane Vinegar from the Philippines)
⅓ cup soy sauce
1 whole garlic, cloves separated, crushed, left unpeeled or peeled
2 tsp whole black peppercorns, (or freshly ground pepper – to taste)
3 pieces dried bay leaves
1 tbsp sugar or to taste, (for those who prefer a slightly sweeter Adobo but leave out if doing low-carb)

Heat the oil in a large frying pan over medium heat. Brown all the chicken pieces in batches. This step is highly suggested for depth of flavor and to lessen grease accumulation over all. If in a hurry, simply place the chicken pieces in the slow cooker. Alternatively, you can use skinless chicken pieces to avoid the browning process.
Mix together the vinegar and soy sauce. Place the browned chicken pieces in the slow cooker. Pour the vinegar mixture all over the chicken. Evenly distribute the garlic, peppercorns and bay leaves. If you don't fancy picking out the peppercorns on your plate, feel free to replace with freshly ground pepper but adjust the amount to your taste preference (a teaspoon to begin with). Cook on low for 5-6 hours or until chicken is tender.
For a slightly sweeter adobo, add the sugar to the vinegar mixture or towards the end you can also sprinkle the sugar all over and gently stir it in. Serve with freshly cooked rice. Can be made a day or 2 ahead.

TIPS & TRICKS

You may add 1/4 cup water to the mix if you like. This is optional so omit or leave it out, if you want a more intense flavor or don't want it diluted. Others prefer it as is and find the water to be unnecessary so adjust it to your taste.

The extra sugar will not make the chicken adobo extra sweet but will simply enhance the overall flavor of the sauce with a mere slight hint of sweetness. It serves to balance the flavors so it is neither too salty or vinegary but just right.