Crock Pot Adobo Chicken
Juicy, tender, and bursting with bold flavors, Crock Pot Adobo Chicken is the ultimate one-pot comfort food that’s both easy to make and deeply satisfying. Featuring bone-in, skinless chicken thighs slow-cooked to perfection in a savory, tangy marinade of soy sauce, vinegar, garlic, and spices, this Filipino-inspired dish is a blend of umami-rich flavors with a subtle hint of sweetness from brown sugar. Perfectly complemented with fluffy white rice and a sprinkle of fresh chopped green onions, this slow-cooker adobo chicken is an effortless dinner option ideal for busy weeknights or meal prep. Ready in just 15 minutes of prep and cooked low and slow for hours, this family-friendly recipe will have your kitchen filled with irresistible aromas. Keywords: Crock Pot Adobo Chicken, slow-cooker Filipino recipe, easy chicken dinner, tender chicken thighs, soy sauce marinade.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 pounds Bone-in, skinless chicken thighs
- 0.5 cups Soy sauce
- 0.3 cups White vinegar
- 0.3 cups Water
- 6 cloves Garlic, minced
- 3 whole Bay leaves
- 2 tablespoons Brown sugar
- 1 teaspoons Black peppercorns
- 0.5 teaspoons Ground black pepper
- 1 tablespoons Cooking oil
- 2 stalks Green onions, chopped (optional, for garnish)
- 4 cups Cooked white rice (optional, for serving)
Instructions
Heat the cooking oil in a skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 2 minutes per side. Transfer the seared chicken to the crock pot.
In a medium bowl, mix the soy sauce, white vinegar, water, minced garlic, bay leaves, brown sugar, black peppercorns, and ground black pepper until well combined.
Pour the sauce mixture over the chicken thighs in the crock pot, ensuring the chicken is evenly coated with the marinade.
Cover the crock pot with the lid and cook on low heat for 5 hours or on high heat for 3 hours, or until the chicken is tender and cooked through.
Once cooked, remove the bay leaves and discard. Optionally, skim any excess fat from the surface of the sauce.
Serve the adobo chicken over cooked white rice and garnish with chopped green onions, if desired. Spoon some of the sauce over the chicken and rice for extra flavor.
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 1345 mg | 58% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 7.1 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
